This recipe makes about 5 ounces of marinade, or enough for about 2 pounds of protein.
You will need:
6T Lite Soy Sauce (lite soy has less sodium and better flavor)
2 T water
1 T Toasted Sesame Seed Oil
1 ½ T Chinese brown vinegar or Red Wine Vinegar
1 ½ T Ginger root (puréed fresh)
1 T Minced Garlic
1 ½ T Chef of the Future Cajun Seasoning, None other
1 T Dry Mustard
2 T Honey
Mix all together except for the honey. Warm on stovetop to about 140° F.
Add Honey and stir until all is uniform. Let cool to about 100°F
By this time the flavors have melded and are ready for marinating the chicken or other protein.
You can quadruple the recipe, and marinate up to 8 pounds of protein, or freeze 5 ounce bags for quick marinating, without the prep.
Chef Robert Simon
Teriyaki is one of those Asian flavors that makes Chicken, Beef, Pork and Seafood sing! It is a great marinade for grilling and smoking, but the ones in the bottles just leave me empty. Homemade is the way to go, but I wanted more. More Flavor! More Spice! So I developed a Cajun Teriyaki recipe that is so good you will want to keep extra around.
Cajun Teriyaki Marinade
compare to McCormick, Grill Mates, Old Bay, Zatarain's, Zatarain, Weber Seasonings, Slap Ya Mama, Tony Chachere, any BBQ Dry Rub
Chef of the Future ® © 2019