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Friday, April 3, 2009

Quadruple Batch of Teriyaki Marinade

It's that time of year - time to think about grilling! This is also the time to make a quadruple batch of Teriyaki Marinade. It keeps for a long time in the fridge, and it simplifies your life when you want to make fajitas, teriyaki chicken or London broil. During grilling season, I always make quadruple batches so I have some on hand at all times.

Our girls requested fajitas this week, so yesterday morning I made the marinade and let the steak marinate all day. I also cook the onions, mushrooms, and peppers in the marinade as well. Here's the recipe for the best Teriyaki Marinade I have ever tasted:

Teriyaki Marinade

3/4 c. oil (3.c.)
1/4 c. soy sauce (1 c.)
1/4 c. honey (1 c.)
2 T. vinegar (1/2 c.)
1 T. garlic powder (1/4 c.)
1 1/2 t.ground ginger (1/8 c.)
2 T. dried chopped onion (1/2 c.)

Combine ingredients in a jar or a container with a lid. (Amounts in parentheses are for the quadrupled amount.) Shake or stir together and pour over meat to be marinated. I usually place meat in a zip lock bag, and turn the bag over occasionally.

For boneless chicken breasts, marinate 4-6 hours.

For London broil, marinate up to 3 days, but at least 1 day. Grill 6-10 minutes on each side, turning frequently. Or broil at 400 degrees for the same length of time.
Let steak rest for 10 minutes before cutting so it won't lose its juiciness.

You can fin this recipe and other great recipes on Hassle Free Dinners and Three Steps to Planning Dinner.