The BEST Teriyaki Marinade – This quick and easy, asian-inspired marinade will tenderize the toughest cuts of meat with all the flavors of soy, ginger, garlic, sesame, and chili, sweetened a touch of brown sugar.
Teriyaki Marinade is of Japanese origin, but in my house, Teriyaki always brings to mind The Great One. The Great One is my Grandpa, but my kiddos gave him this rather grand title and it has stuck.
One of the dishes he is most known for is his Grilled Teriyaki Beef Steak. This recipe is in two of our family cookbooks (Yes, that side of my family-tree can really cook!) and it is still passed around regularly to those who don’t have copies.
My version is a little more updated. Sesame seed oil and fresh ginger was not readily available in 1967 when he first started making it and I like to think that it adds just another fabulous layer of flavor.
The BEST Teriyaki Marinade is very quick and easy to make.
It’s great with almost any protein like chicken wings, pork tenderloin, fish, but also vegetable kabobs, portobello mushrooms, pineapple spears, green onions, broccoli and so much more!
It’s especially effective on tough or lean cuts of meat like flank steak or chicken breasts.
How to make The BEST Teriyaki Marinade
Preparation happens in minutes.
Simply whisk all the ingredients together and let it tenderize and infuse your protein or vegetables with flavor in the refrigerator.
Try The BEST Teriyaki Marinade on:
- Grilled Teriyaki Steak
- Pineapple Spears
- Chicken Wings
- Pork Chop
- Vegetable Kabobs
- Shrimp Skewers
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The Best Teriyaki Marinade
Ingredients
- 1 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons brown sugar
- 2 tablespoons fresh grated ginger
- 1 tablespoon stone ground/course mustard
- 1 teaspoon sesame oil
- 1 teaspoon crushed red pepper / red pepper flakes
- 4 cloves minced garlic
Instructions
- Combine all ingredients in a small, glass mixing bowl and whisk until the brown sugar is dissolved.
- Marinate steak, chicken, pork, or protein of choice for 4-12 hours in a ziplok bag or a glass covered dish in the refrigerator. Do not use a metal container.
- Marinate shrimp for 30 minutes or other larger seafood for 30 minutes to 2 hours, but not more as it can become too salty.Vegetables and fruit, depending on the size, can be marinated for 15 minutes to 6 hours.
Video
Nutrition
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Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!
PaulyO
Amazing ?
Jennifer Grissom
I’m so glad you loved it!
Karen
Is there something else I can use for the soy sauce? I’m trying to stay away from salt!
Thank you
Karen
Jennifer Grissom
My suggestion is trying low sodium soy sauce. It brings out meat’s natural flavors and also tenderizes it by breaking down myosin, a tough protein found in meat, just like in a good brine. Also, just like salt, soy sauce is a flavor enhancer and builder.