Teriyaki Thai Chicken Marinade Recipes

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TERIYAKI MARINADE

Marinate chicken, steaks, or other favorite meats in this marinade for at least 2 hours before grilling. Enjoy!

Provided by Mary Savard

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Teriyaki Sauce and Marinade Recipes

Time 10m

Yield 24

Number Of Ingredients 9



Teriyaki Marinade image

Steps:

  • In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves. Voila - marinade!

Nutrition Facts : Calories 50.8 calories, Carbohydrate 8.4 g, Fat 1.7 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 629.3 mg, Sugar 7.1 g

1 cup soy sauce
1 cup water
¾ cup white sugar
¼ cup Worcestershire sauce
3 tablespoons distilled white vinegar
3 tablespoons vegetable oil
⅓ cup dried onion flakes
2 teaspoons garlic powder
1 teaspoon grated fresh ginger

CHICKEN TERIYAKI

Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill. That's the way traditional teriyaki looks: shiny and incised with grill marks. In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness. The teriyaki found throughout Seattle, of which this is an adaptation, is a bit more showy. Cooks sweeten with white sugar and pineapple juice. They thicken with cornstarch. Ginger and garlic go into the mix because of the Korean ancestry of many cooks. It is not at all traditional, but it is simple to prepare and addictive to eat. Be sure to plan ahead as you do need to marinate the chicken before cooking. An overnight stay in the fridge is ideal, but many readers have been happy with a quick marinade of an hour or so.

Provided by John T. Edge

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 8 servings

Number Of Ingredients 10



Chicken Teriyaki image

Steps:

  • In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
  • Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
  • Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
  • Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.

Nutrition Facts : @context http, Calories 459, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 25 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 7 grams, Sodium 1873 milligrams, Sugar 26 grams, TransFat 0 grams

1 cup soy sauce
1 cup granulated sugar
1 1/2 teaspoons brown sugar
6 cloves garlic, crushed in a press
2 tablespoons grated fresh ginger
1/4 teaspoon freshly ground black pepper
1 3-inch cinnamon stick
1 tablespoon pineapple juice
8 skinless, boneless chicken thighs
2 tablespoons cornstarch

TERIYAKI MARINADE FOR CHICKEN OR STEAK

Make and share this Teriyaki Marinade for Chicken or Steak recipe from Food.com.

Provided by papergoddess

Categories     Chicken

Time 5m

Yield 2 1/2 cups

Number Of Ingredients 6



Teriyaki Marinade for Chicken or Steak image

Steps:

  • Combine all.
  • Pour over meat in zip-loc bag.
  • Marinate meat 4-12 hours, refrigerated.

1/2 cup vegetable oil
1 cup soy sauce
3 tablespoons brown sugar
3 cloves garlic, crushed
1 tablespoon grated fresh gingerroot
2 tablespoons dry sherry

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