If you make this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! – Mike H. We’re talking MARINADES, and today, we’re making Homemade Teriyaki Marinade, a huge flavor builder. A good marinade can impart a huge amount of flavor to your recipe, and in most cases, it is extremely easy to whip together. Most are made with ingredients that are readily available in your pantry or refrigerator, and, crucially, they can be ready at a moment’s notice. Most cooks like to marinate meats - think thin cuts of steak, pork (pork chops, pork loin), chicken (chicken breast, chicken thighs, legs and wings), and many seafood items like shrimp or fish fillets. You don’t need to limit yourself to marinating only meats, however. Vegetables can also benefit from a flavorful marinade. Try marinating asparagus, then tossing them on the grill. Outstanding flavor. Let’s talk about how to make teriyaki marinade, shall we? This is better than any store bought recipe. Here I’m marinating some chopped chicken breasts in a glass bowl. BOOM! Easy enough, right? Teriyaki marinade is so easy to make, and brings huge flavor to whatever you’re cooking. That’s it, my friends! I hope you enjoy your teriyaki marinade! It’s nice and sweet and spicy and just what you need! Time to get grilling! Let me know how it turns out for you.
Can I Use This as a Teriyaki Sauce?
You can use these exact recipe ingredients to make a Sweet and Spicy Teriyaki Sauce Recipe, but only make this fresh. Do not make the sauce from used marinade. Here are the steps. Delicious! Try it on my Sweet & Spicy Teriyaki Chicken Recipe!
Additional Ingredients/Variations
I use a bit of water to thin out my teriyaki marinade, though you can use other liquids, like pineapple juice, which will add even more flavor. Don’t use too much, though, as it is quite acidic and can wind up cooking your proteins in the marinade.
Smoother Teriyaki Marinade
You’ll notice the marinade is quite chunky from all the bits of onion, peppers, garlic and ginger. I wind up straining those out if I’m going to make a sauce, but keep them in for the marinade. They add a lot of flavor.
The Heat/Spicy Factor
For the spicy element, I’ve included jalapeno peppers and spicy chili flakes. If you’re concerned about too much heat, core out the jalapeno peppers, or omit them. You can dial back on the chili flakes as well. If you’d like a spicier marinade, go with hotter peppers, like the serrano pepper, habanero pepper, or even a ghost pepper or two. Go crazy, my chilihead friends!
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