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Light Teriyaki Marinade
Fresh lemon juice, savory soy sauce, and a touch of brown sugar meet in this bright, versatile marinade. It's a simple blend of pantry staples that instantly elevates chicken, beef, or pork. You'll love how the minced garlic and black pepper add a subtle bite to the sweet and salty base. Best of all, you can boil the leftover liquid into a rich, tangy sauce to drizzle right over your finished dish.
Equipment
- Saucepan
Ingredients
- ¼ cup water
- 3 tablespoons soy sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon vegetable oil
- 1 tablespoon packed brown sugar
- ⅛ teaspoon coarse ground black pepper
- 1 clove garlic, finely chopped
Instructions
- 1Combine the water, soy sauce, lemon juice, vegetable oil, brown sugar, black pepper, and chopped garlic in a shallow dish or a large resealable plastic bag.
- 2Add about 1 pound of boneless meat or 2 to 3 pounds of bone-in beef, pork, or chicken to the container, turning to ensure an even coating. Seal the bag or cover the dish, then refrigerate for at least 1 hour and up to 24 hours, turning the meat occasionally.
- 3Remove the meat from the container and set the remaining liquid aside. Cook the meat using your preferred method, brushing it occasionally with the reserved liquid as it cooks.
- 4Pour any leftover liquid into a small saucepan to create a serving sauce. Bring the mixture to a full boil over medium heat, stirring constantly for 1 minute before removing it from the stove. Don't skip this step, as boiling is essential to make the raw meat juices safe to eat.
Notes
- Safety: If you choose not to boil the leftover marinade for a sauce, discard it immediately after removing the raw meat.
- Make ahead: You can mix the marinade ingredients up to 3 days in advance and store them in the fridge until you're ready to add the meat.
- Swap: Try using lime juice instead of lemon for a slightly different citrus profile.
Recipe Details
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