Teriyaki Grilling Glaze for Chicken, Fish, and Steak
Recipe: #10104
July 15, 2013
Categories: Sauce, Savory Sauces, Pineapple, Japanese, 5-Minute Prep, July 4th, Grilling (Outdoor), Diabetic, Fat Free Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Wine, Sugar Substitute, Marinades and Brines, more
"Goes wonderfully as a finishing sauce for things like grilled chicken breast, grilled steak, or grilled salmon. All you have to do is brush it on a few minutes before the meat or fish gets done and let it set. I also used this sauce in my rumaki recipe."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (70.2 g)
- Calories 54.7
- Total Fat - 0.7 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 990.6 mg
- Total Carbohydrate - 11.8 g
- Dietary Fiber - 0.3 g
- Sugars - 7.2 g
- Protein - 1.5 g
- Calcium - 10 mg
- Iron - 0.3 mg
- Vitamin C - 13 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Whisk together ingredients in a small saucepan and bring to a boil.
Step 2
Reduce heat and stir until mixture thickens and can coat the back of a spoon; allow to cool before using.
Step 3
Brush on meats a few minutes before they get done to allow the glaze to stick and set.
Tips
No special items needed.
1 Reviews
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