Saturday, June 14, 2014

Recipes with Teriyaki Marinade

If you really want to, you can mix your own teriyaki marinade (by combining equal parts of water and soy sauce and adding brown sugar, lemon juice, and crushed garlic). Or purchase a ready-made bottle.  It makes for a delicious marinade that works well with pork, beef or chicken.

Grilled Teriyaki Pork Tenderloin
Pour marinade over the pork tenderloin in a fairly small container so the liquid covers the meat. Let it marinate in the fridge for 30–60 minutes (the longer the pork is marinated, the stronger the teriyaki flavor). If the marinade doesn’t fully cover the meat, then flip the pork halfway through the marinating process. Heat up the grill to a medium-high temperature (spray a little cooking oil first to prevent sticking). Grill the pork for about 10–15 minutes on each side, or until the internal temperature reaches 150° F.
Grilled Teriyaki Chicken
Place chicken parts (with or without skins and/or bones) and teriyaki marinade in a zip-top plastic bag. Seal bag and shake to coat. Place in refrigerator for 24 hours, turning every few hours. Preheat grill for high heat. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.
Grilled Teriyaki Salmon
Use 6-ounce boneless salmon fillets with the skin on, at room temperature.  Lightly oil the grate and preheat the grill. Pat the salmon dry, brush both sides with oil and brush the flesh side with some of the marinade. Place the salmon on the grate, skin side down. Baste the salmon with the teriyaki marinade. Cover the grill and cook, occasionally basting with more of the marinade. Cook until the fillets just opaque, about 6-8 minutes. (The salmon should be served rare or medium-rare. Transfer the salmon to plates and drizzle with the additional teriyaki.)

Grilled Teriyaki Flank- or Skirt Steak
Put the steak in a large zip-top bag and pour the marinade in. Seal the bag and turn it in different directions so the marinade is evenly distributed. Put the bag in a baking dish (in case of leaks) and refrigerate for four-plus hours. (For more teriyaki flavor, refrigerate overnight.) Turn the meat over now and then so it marinates evenly. Take the steak out of the refrigerator and out of the marinade about an hour before cooking. Preheat grill (lightly coated with oil). For medium-rare, grill the steak for three minutes on each side. Remove the steak from the grill and tent it with foil to “rest” for five minutes. To serve, cut diagonally in thin slices against the grain.
If you enjoy these recipes on the grill, you can try them in the oven over the winter. They are just as good, but not quite as much fun.

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