Homemade Teriyaki Marinade

Words by Emily Schuermann | Photos by Rachel Waters

Makes approximately 1 quart 

In our family, summer and teriyaki go hand in hand. Whether it’s a quick grilled chicken breast over salad or steak strips and cheese grits, teriyaki is a weekly staple. Preparing this recipe in bulk is the secret to simple and delicious flavors at your fingertips.

INGREDIENTS

3 cups soy sauce (we prefer Korean soy sauce)

1 ½ cups brown sugar 

½ cup fresh ginger, washed, peeled and sliced into thin 1” pieces

4 large cloves fresh garlic, peeled and roughly chopped

6 green onions, roughly chopped

Peel of 2 lemons cut into 1” strips

½ medium bunch of cilantro stems 

1-2 medium Fresno chile peppers (according to heat preference), roughly chopped

1 medium shallot, roughly chopped

METHOD

Combine soy sauce and brown sugar in a medium saucepan over medium heat, stirring until the brown sugar is dissolved. Add in the remaining ingredients, then cool to room temperature and refrigerate, storing in a lidded jar until ready to use.  

To marinate, place 2 pounds of chicken or steak into a gallon zipper-top bag and cover with ¼ of the strained marinade for 4 to 6 hours. Then follow your favorite grilling method. Return the strained ingredients back into the marinade. This marinade lasts up to 8 weeks refrigerated.