Easy Teriyaki Marinade Or Glaze

Step 1: MARINADE ... Simply add all the ingredients to a bowl (a non-reactive glass bowl), measuring cup, or ziploc bag. Then, add your protein; and, toss to combine. Close the bag or cover with plastic wrap - then, place in the refrigerator.

Step 2: NOTE ... Obviously, each protein will take different times to marinate. Chicken, pork, steak, etc; can take anywhere from 4 hours - up to overnight. Just remember, the smaller and thinner cuts don't need too much time. Then, shrimp and scallops, should only marinate 30 minutes up to 1 hour - because of the citrus in the marinade. The citrus can actually start to cook the protein. Yet, a heartier fish; like swordfish, Cod, even salmon can handle a couple of hours in the marinade.

Step 3: GLAZE ... If using this as a glaze; add the brown sugar to the ingredients, and mix to combine. DO NOT use this as a marinade. You can use this to brush on your protein, as you grill or bake your dish. I find that this works best when grilling; however, you can still use it when cooking in the oven. Because of the citrus and brown sugar in the glaze; it can have a tendency to burn; so, keep and eye on it.

Step 4: And, a safety note ... I use a spoon to add the glaze to the protein; then, use a brush. You never want to DIP a brush into the glaze ... on to a raw protein; then, back into the glaze. So, spoon the glaze on; then, use a brush. Safety first!

Step 5: FINISH ... Whether you use this as a marinade or a glaze - I always finish with a garnish of scallions. ENJOY!

Step 6: My favorites ... Mahi Mahi or salmon, shrimp, grilled squash, sweet potatoes, chicken; and pork tenderloin.