Easy Teriyaki Marinade

Posted in Blog, Main Course, Recipes
steak cubed in bag with teriyaki marinade

Teriyaki marinade is great for steaks, chicken, pork, seafood, and more.

This teriyaki marinade is great because you can prepare it all the night before. Just throw it in a pan, on the grill, or in the oven when you’re ready to prepare dinner. Depending on what meat or seafood you use, it can be done in under 10 minutes.

Sometimes it’s hard to come up with new dinner ideas. Whether time is an issue or you just don’t feel like cooking, marinades are a quick way to add a lot of flavor to a basic dish.

I usually have all of the ingredients already so I don’t even have to make a trip to the store. You can use any type of meat you’d like. It’s great on steak, pork, chicken, seafood, and more.

I buy soy sauce from Sam’s Club in bulk size. It’s great if you make a lot of recipes like this. At almost $3.00 for a small bottle at the grocery store, Sam’s Club is around $6.00 for a big 64 oz. jug. If you grill a lot over the summer, this would be a great way to flavor your meats.

If you’re making kabobs like I did here, you can even marinate the vegetables with the meat to add more flavor.

It’s a simple recipe packed full of flavor. Now you just have to decide what you are going to marinate first!!

If you like marinades, you should check out this Buffalo Chicken Marinade. It’s a perfect combination of heat and sweetness. The chicken is perfect on it’s own, on salads, on fries, on nachos, or anything else you can come up with.

Teriyaki Marinade

A great marinade for steak, chicken, or seafood.

Course Main Course
Keyword chicken marinade, marinade, marinate, meat marinade, seafood marinade, teriyaki
Prep Time 5 minutes
Servings 4 people


  • 3/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tbsp sesame oil
  • 1/2 cup rice wine vinegar
  • 2 cloves garlic, minced
  • 1/4 tsp ground ginger
  • 1/4 cup water


  1. Add all of the ingredients to a sealable plastic bag. Stir to combine.

  2. Add steak, chicken, or seafood to the marinade. Seal the bag and refrigerate until ready to cook. I recommend cooking within 1 day. Marinade should be enough for 1 to 2 pounds of meat.

Cream cheese melted in plastic bowl with chives, sour cream, dried onions, and parsley on top

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