Teriyaki Marinade and BBQ Sauce
444
I used fresh minced garlic and added some sliced green onion. I marinated skinless chicken breast cutlets for a few hours and grilled them briefly. Sprinkled with additiona sliced green onions and some toasted sesame seeds.
Ingredients
| 1 | cup |
soy sauce, tamari
|
|
| 1 | cup |
water
|
|
| 2 | tablespoons |
vinegar
|
|
| 2 | tablespoons |
brown sugar
|
|
| 1 | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
ginger
ground |
* |
| ½ | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
red hot pepper sauce
optional |
|
| 2 | tablespoons |
cornstarch
|
Directions
Whisk together all the ingredients except the corn starch.
Marinade the meat long enough to flavor and tenderize- 1 hr for young chicken breasts or fish, overnight for round steak and up to 5 days for some game cuts. Barbecue and baste with the marinade.
Make a slurry of the starch and a little water and whisk into the marinade.
Bring to a boil, stirring as the sauce thickens.
Serve with the barbecued meat.
Real garlic and ginger only improves this dish.
The amount of pepper sauce can be varied from mild to fiery.
You can substitute wine, sherry, orange or pineapple juice for some or all of the water to vary the flavor.
Pineapple juice has an enzyme that provides additional tenderizing power to the vinegar and mustard.
Nutrition Facts
Serving Size 36g (1.3 oz)Amount per Serving
Calories 200% of calories from fat
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 900mg
38%
Total Carbohydrate
1g
1%
Dietary Fiber 0g
1%
Sugars g
Protein
2g
Vitamin A 0%
•
Vitamin C 0%
Calcium 1%
•
Iron 2%
* based on a 2,000 calorie diet
How is this calculated?
