Mango Teriyaki Marinade Recipes

Steps:

• For the salsa: Peel the mango and cut into 1/4 inch diced pieces.
• Put mango pieces in a small bowl with the remaining salsa ingredients; stir to combine.
• Cover bowl with saran wrap and refrigerate until ready to serve.
• For the marinade: In a small bowl, whisk together the soy sauce, sweet sake, vegetable oil, light brown sugar, fresh ginger, and minced garlic; set aside.
• Place the mahi mahi fillets in a large zip-lock plastic bag.
• Pour marinade into bag; press the air out of the bag and seal tightly.
• Turn/shake the bag to coat fillets with marinade.
• Refrigerate for 20-30 minutes.
• Take fillets out of bag and throw away marinade.
• Brush or spray both sides of fillets with vegetable oil.
• Grill over high heat until fish is opaque throughout, 8 to 10 minutes, turning once halfway through grilling time.
• Serve warm with salsa.

Steps:

• In a food processor, add all the ingredients (except butter). Blend until smooth.
• Place the sauce in a medium saucepan over medium heat. Simmer the sauce for about 15-20 minutes until sauce becoming thick.
• Add butter until mix and melt together with the sauce, turn the heat off.
• Cool the sauce and place in a jar. Keep in refrigerator.

Steps:

• Cut chicken thighs into bite size pieces.
• Saute garlic and chicken on medium (med-high depending on your stove) in olive oil until chicken is golden and cooked through.
• Add teriyaki and ginger, heat about 5 minutes.
• Add mango, heat until just warm-about 2 minutes.
• Enjoy over rice or as is.

Steps:

• In a blender, thoroughly mix mango nectar, teriyaki sauce, dried cherries, garlic, salt and pepper. In the refrigerator, marinate meat in the mixture at least 2 hours before grilling as desired.