Some of the best recipes are born out of boredom. That desire to eat something different, something that you’ve never done before but you’re willing to try to make. One night when my mom was bored with plain old broiled/grilled chicken she decided to make her own teriyaki marinade. It was a hit and we’ve been making it ever since.
Now I’m sure that this isn’t a traditional teriyaki so don’t try to feed this to anyone from Japan. It’s what an Idaho mom had in her kitchen and there’s a good chance you have all of the ingredients you need waiting for you. That being said, it’s damn good.
Ingredients
Enough to marinate 2 chicken breasts or small steaks.
½ cup (150ml) Soy sauce
3/4 cup (170ml) White or apple cider vinegar, I prefer apple cider
Juice of half a lime or lemon
1 tablespoon (15ml) vegetable or olive oil
2 cloves of garlic, you can crush them, mince them, whatever. It’s all good.
2 teaspoons dried minced onion, you can use real onion if you want to be fancy about it.
A dash or two of Worcestershire sauce.
Meat of choice for marinating. I typically use chicken.
Method
Mix all ingredients together in a container large enough to fit the marinade and meat. Whisk until well combined.
Place meat into the marinade and poke with a fork a few times. Flip over and poke some more. Cover with plastic wrap and let sit for at least thirty minutes or up to one day, turning periodically.
Preheat your oven to broil on high. Place meat on a broiling rack and cook 15 minutes, flip then cook for 15 more minutes. Keep an eye on your meat as not all broilers are created equal and there is a fine line from browned deliciousness and burnt crap. If you’re making chicken cook until a thermometer inserted in the thickest part of the meat reads 165°F (75°C).
I serve this with rice and veggies, but feel free to let your imagination run wild.
Image © Jenessa Hooper for BitchBuzz