Teriyaki Marinade

Mark Priestley

1/4 cup olive oil
1/4 cup red wine
1/4 cup soy sauce
1 1/2 tablespoons of honey
2 cloves of garlic, crushed
1 tablespoon ginger, grated

Optionally: Add 2 tablespoons of cooking sauce for some added spice

Whisk together the ingredients and add 1.5 pounds of your favorite grilling meat.  We recommend a thin skirt steak, or chicken.  Put in a zip lock bag, remove the air from the bag, and refrigerate for 3 to 24 hours.  BBQ over high heat.  

As a sauce, after the meat has finished marinating, put the marinade in a saucepan and reduce by 50%.  Serve as a topping for the grilled meat.  

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