Teriyaki Marinade

Teriyaki Marinade

The Spruce / Kristina Vanni

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 10 servings
Yield: 2 cups
Nutrition Facts (per serving)
81 Calories
2g Fat
15g Carbs
2g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 81
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 1406mg 61%
Total Carbohydrate 15g 6%
Dietary Fiber 0g 1%
Total Sugars 13g
Protein 2g
Vitamin C 1mg 6%
Calcium 26mg 2%
Iron 1mg 3%
Potassium 146mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Want to get that great teriyaki flavor into your favorite dish? This marinade is sure to add flavor to whatever you're grilling. Simply made with soy sauce, brown sugar, vinegar, oil, garlic, and onions, this teriyaki marinade is ready to use in under 10 minutes.

This marinade works particularly well with pork and poultry. You can make an extra batch, simmer it until thickened, and drizzle on top of sliced grilled meats and vegetables.

Ingredients

  • 1 cup soy sauce

  • 1/2 cup water

  • 3/4 cup brown sugar, packed

  • 1 tablespoon distilled white vinegar

  • 1 tablespoon vegetable oil

  • 3 medium green onions, white and green parts, finely sliced

  • 4 cloves garlic, minced

Steps to Make It

  1. Gather the ingredients.

    Ingredients for teriyaki marinade

    The Spruce / Kristina Vanni

  2. Combine all ingredients—soy sauce, water, brown sugar, white vinegar, vegetable oil, minced garlic, and green onions—in a medium bowl. Stir gently until the sugar is completely dissolved.

    Combine all ingredients for the marinade

    The Spruce / Kristina Vanni

  3. Use immediately or store in a refrigerator, covered for 6 to 7 days after preparation.

    Teriyaki Marinade in a jar

    The Spruce / Kristina Vanni

Marinading Times

  • Marinate beef, pork, and lamb for 4 to 24 hours. 
  • Chicken and other poultry for 2 to 12 hours. 
  • Fish, seafood, and vegetable and meat substitutes for 1 hour.​

How to Use As a Sauce

  • If using as a sauce. Bring ingredients to a medium simmer. Stir occasionally and watch for burning. Reduce heat as needed. Let mixture simmer for 5 to 6 minutes. If still runny, then thicken with cornstarch.
  • Dissolve 2 teaspoons cornstarch in 2 tablespoons water. Turn heat up to medium-high and add mixture, stir in for 30 seconds to activate the cornstarch. Remove from heat, let mixture thoroughly cool, and use.

Tip

  • This marinade can be prepared ahead of time, just make sure to cover it tightly with plastic wrap, or in an airtight container. It will last in the refrigerator for 6 to 7 days.
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