Keep in the jar, sealed shut and refrigerate up to 1 week. Freeze for longer storage.

Freezing Instructions

You can freeze marinades for long term storage. If you freeze this marinade, I recommend freezing it in an ice cube tray, using souper cubes or transfer to small resealable containers instead of freezing it all in one large container. This will make it easier to thaw out the exact amount of marinade you need (I don't recommend re-freezing this marinade once you've thawed it out).

How much marinade do I need for 1 pound of meat?

For this recipe use 2/3 cup teriyaki marinade per pound of meat. Each marinade is unique so there is not steadfast rule how much you should use. You want enough marinade so that the chicken, meat, fish etc is coated. Some highly acidic marinades or those that are very salty can be used in smaller amounts (1/2 cup per pound of meat) whereas many store-bought multi-purpose marinades are not as strong and can be used in larger quantities (1 cup per pound of meat.)

What if I left my meat in the marinade for too long?

The acid, salt and fruit juices in marinades can denature the proteins on the exterior of your chicken or meat if they are left in too long. While it will still be edible and safe to eat, it will have an unpleasant rubbery texture.

Can I reuse marinade?

No. Do not reuse marinade. Once it has come in contact with the raw meat, poultry or seafood it likely will contain harmful pathogens and should be discarded.

Can I marinate vegetables and meat together?

You can marinade vegetables and meat together, however, it is essential that they both reach a safe temperature before eating. Using a reliable digital thermometer will ensure that any harmful bacteria or pathogens have been destroyed in the cooking process.

Maple Teriyaki Marinade

Description

Making homemade teriyaki marinade is so simple and so delicious, especially when it has maple syrup in it! You’ll never want to buy bottled again.

Ingredients

Units Scale

3/4 cup pineapple juice
1/2 cup reduced-sodium tamari sauce
1/4 cup pure maple syrup, dark or amber
1/4 cup chopped fresh garlic
2 tablespoons grated peeled ginger root
3/4 teaspoon crushed red pepper flake (optional)

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Instructions

Place juice, tamari, maple, garlic, ginger and red pepper in a 2 cup jar. Cover and shake to combine. Refrigerate until ready to use up to 1 week. Use 2/3 cup per pound of meat or poultry. Marinate chicken or meat 4 to 12 hours, marinate fish or seafood 30 to 45 minutes.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dressing
Method: Mixed
Cuisine: American

Nutrition

Serving Size: 2 1/2 tablespoons
Calories: 28
Sugar: 6 g
Sodium: 28 mg
Fat: 0 g
Saturated Fat: 0 g
Carbohydrates: 7 g
Fiber: 0 g
Protein: 0 g