Chili Palmer
Master of My Domian
- Joined
- Jan 7, 2010
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Going through my late mom's old recipes that she left, I found one that she got from some Chinese/Korean friends my parents had when I was growing up and they gave her this recipe for Teriyaki marinade/sauce.
It's a great marinade for chicken breasts cut in strips and then skewered - either double the recipe or leave some off to the side for dipping.
My son took out some ribeye steaks out of the freezer the other day instead of top sirloin we were going to use for steak on a skewer so we used the ribeye. OMG! This marinade and ribeye chunks you'll have to eat sitting down because it's so good.
Here's the recipe for it - enjoy:
2/3 cup soy sauce - not low salt
1/2 cup sugar
1/2 cup water
2 tablespoons sesame oil
2 tablespoons rice wine vinegar
2 tablespoons sesame seeds
1 teaspoon black pepper (not coarse grind)
4 cloves garlic - pressed
Let marinade for a minimum 2-3 hours then throw on the grill.
It's a great marinade for chicken breasts cut in strips and then skewered - either double the recipe or leave some off to the side for dipping.
My son took out some ribeye steaks out of the freezer the other day instead of top sirloin we were going to use for steak on a skewer so we used the ribeye. OMG! This marinade and ribeye chunks you'll have to eat sitting down because it's so good.
Here's the recipe for it - enjoy:
2/3 cup soy sauce - not low salt
1/2 cup sugar
1/2 cup water
2 tablespoons sesame oil
2 tablespoons rice wine vinegar
2 tablespoons sesame seeds
1 teaspoon black pepper (not coarse grind)
4 cloves garlic - pressed
Let marinade for a minimum 2-3 hours then throw on the grill.
