There is something about a homemade marinade that really beats the store bought bottle. Maybe it’s the fresh ingredients, the lack of additives, or just the fact that they tend to be a bit cheaper! Regardless, this teriyaki is surprisingly quick and easy to slap together and taste amazing!
1 cup gluten free, low sodium soy sauce
1 cup sugar
1/4 cup 100% orange juice (pulp free)
1/4 tsp ginger
1/8 tsp crushed red pepper
1/2 tsp red pepper flake (optional)
2 Tbsp minced garlic
Sauce Additional Ingredients (optional):
4 Tbsp cornstarch
2 Tbsp water
In a large jar or blender bottle, add all marinade ingredients. Close lid tightly and shake vigorously for about 1 minute. If using as a marinade, pour over meat and allow to sit in refrigerator for at least 2 hours or over night.
If making a sauce: If you want a thick sauce, mix corn starch with water and stir into marinade.* Cook marinade in sauce pan over medium-low heat stirring occasionally to bring to a simmer. Once simmering, stir consistently until sauce just starts to thicken, about 1 minute. Turn off stove and remove pan from heat. Allow sauce to cook completely before serving. Store in a jar in the refrigerator for up to 1 week.
*Note: I personally prefer a thin sauce, so I will usually only add about 1/2 Tbsp of cornstarch when I make a sauce; however, if you are trying to coat something like a chicken leg you plan to grill, you will want a thicker sauce (think bbq sauce or honey consistency) which is what the full amount of cornstarch will give you. The thickness and spice level are something you can play around with based on personal preference.
Buy Ingredients & Kitchen Tools:BlenderBottle Shaker Bottle, 28-Ounce
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. I only promote products that I personally use.