Teriyaki Marinade
Image by Marybeth Mitcham
Teriyaki Marinade
Image by Marybeth Mitcham

Teriyaki Marinade

This marinade is a staple in my home. While we usually use it to marinate meat, wild game, and poultry, it can also be used for jerky. If you like more of a wing sauce flavor, add 2/3 cup of hot sauce. Always remember to discard marinade after use, and never to use marinade that has been in contact with meat for basting (save some before you add the meat if you want extra for basting).

Ingredients:

1 Cup Low-Sodium Soy Sauce

1 Cup Red Wine (I use Manichewitz Blackberry), OR substitute 1 Cup Pomegranate or Cranberry Juice (add 1 teaspoon vinegar to juice)

2 Tablespoons Oil

1 teaspoon Ground Ginger

1 teaspoon Garlic Powder

1 Tablespoon Molasses

Directions:

1.Mix all ingredients together, then pour over meat/wild game/poultry. Let marinate for at least 24 hours for the best flavor, making sure to move the meat/wild game/poultry around so that it has a chance to evenly marinate. Remove meat/wild game/poultry from marinade, cook, and enjoy!

(Note from MB: While I have used a variety of containers for marinating, I keep coming back to a simple gallon-sized zip-top bag. It contains mess very well, and is much easier to be able to see what parts of the meat/wild game/poultry need more contact with the marinade).

Nutrition Information (for the marinade; nutrition per serving will vary depending on what is marinated and how long it marinates): Serving size: 1 recipe; Calories: 838.4, total fat: 27.4 g, saturated fat: 4.3 g, cholesterol: 0 mg, sodium: 4819.6 mg, carbohydrates: 89.5 g, Fiber: 0.5 g, sugar: 43.9 g, Protein: 16.9 g

Contact

Marybeth Mitcham
Nutrition, Food Safety, and Healthy Living Educator
mem467@cornell.edu
518-623-3291 or 668-4881

Last updated December 9, 2020