Add one pound of meat or seafood to the bowl or bag. Cover the bowl or seal the bag, then refrigerate for a minimum of 2 hours.
Grill, bake or broil as desired over medium heat.
If you’d like to have some sauce to brush over the finished dish at the end, reserve 1/2 cup of the marinade mixture BEFORE you add the chicken. Bring the reserved marinade to a boil. In a small bowl mix together 1 teaspoon of cornstarch with 1 tablespoon water. Add the cornstarch to the boiling marinade and cook for 1 minute or until thickened. Brush the sauce over the cooked meat right before serving.
Notes
Teriyaki contains sugar which can have a tendency to burn if cooked at very high heat. It’s best to grill your meat and seafood over medium heat, and bake at a moderate temperature if you’re using an oven. If your grill is too hot, the outside of the food could burn before the inside cooks through.
This recipe can be prepared up to 3 days before you plan to use it. Store it in the refrigerator in a resealable bag or airtight container.
I recommend marinating your food for at least 2 hours, but 8-12 hours is ideal. I would not go more than 24 hours as it could change the texture of the meat.
Nutrition
Calories: 95kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 715mg | Potassium: 43mg | Fiber: 1g | Sugar: 13g | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
