The Best Teriyaki Sauce in the World

It's time to make a big batch of teriyaki sauce - I usually make a bunch at the beginning of grilling season. It keeps forever, well maybe not that long, but I never keep it around long enough to find out. I make it for teriyaki chicken (marinate for 2-6 hours - in a pinch none at all!), london broil (marinate for three days) and for fajitas (just add onions and peppers to chicken or beef while cooking).

Today I'm making it in order to celebrate a milestone in the life of one of our foster daughters - she has been off drugs for a year. So we're celebrating! She got to choose her celebration dinner, which is teriyaki chicken, fried rice, strawberries, watermelon, a veggie platter and chocolate chip cookie dough ice cream. We'll have balloons and a card signed by all of us, too.

Here's the recipe. A quadrupled amount is in parentheses.

Teriyaki Marinade

3/4 c. oil (3.c.)

1 T. garlic powder (1/4 c.)
1/4 c. soy sauce (1 c.)

1 1/2 t.ground ginger (1/8 c.)
1/4 c. honey (1 c.)

2 T. chopped dried onion or to taste (1/2 c.)
2 T. vinegar (1/2 c.)