Kikkoman logo

3 MARINADES. 1 BOTTLE.

Keep your grill sizzling all year long.

Asian Fiesta Chicken Marinade

1/3 cup Kikkoman Soy Sauce
1 lemon juiced
2 garlic cloves, minced
¼ cup cilantro
½ Cup olive oil
1 teaspoon onion powder
½ teaspoon coarse black pepper

Combine all ingredients, mixing well. Marinate chicken for at least two hours or overnight in the refrigerator. Grill following your favorite method. Serve with your favorite salsa.

*Will accommodate 2 lbs. chicken breasts

Backyard Bourbon Beef Marinade

1 cup Kikkoman Soy Sauce
¾ cup water
3 tablespoons bourbon
2 tablespoons sugar
1 teaspoon crushed garlic clove
1 tablespoon confectioners’ sugar

Combine all ingredients. Marinade beef 12 to 24 hours. Grill following your favorite method.

*Will accommodate up to 2 lbs. of beef (good for flank steak, London broil, skirt steak, filet, strip steaks)

Sizzling Citrus Shrimp Marinade

1/3 cup Kikkoman Soy Sauce
3 tablespoons freshly squeezed lime juice
1-1/2 tablespoons freshly grated horseradish
2 teaspoons olive oil
1 tablespoon fresh coriander leaves, chopped
1 teaspoon finely minced garlic

Mix ingredients in a bowl. Add cleaned seafood and chill. Grill seafood following your favorite method.

*Will accommodate up to 2 dozen medium shrimp (also good for scallops)

Teriyaki Ginger Salmon Marinade

¾ cup Kikkoman Teriyaki sauce
2 tablespoons brown sugar, packed
1 teaspoon grated fresh ginger root

Combine all ingredients. Pour mixture over fish in a large sealable bag. Marinate for 30 minutes, turning bag over once. Grill following your favorite method.

*Will accommodate up to 4 fish steaks (halibut, mahi mahi, salmon, striped bass or tuna)

Sweet Heat Beef Teriyaki Marinade

Marinade:
½ cup Kikkoman Teriyaki sauce
1/3 cup orange marmalade
1 to 2 teaspoons Kikkoman Sriracha Hot Chili Sauce
1 large clove garlic, minced

1 pound boneless beef top sirloin steak, cut 1 inch thick
1 summer squash, cut into 1 inch pieces (or 12 baby pattypan)
1 medium red or green bell pepper, cut into 1-1/2 inch pieces

  1. Cut beef steak into 1-1/4 inch pieces. Combine marinade ingredients in a bowl, stirring well. Reserve 2 tablespoons marinade. Place half of remaining marinade and beef in food safe plastic bag; turn to coat. Place remaining marinade, squash and bell pepper in another food-safe plastic bag. Close bags securely; refrigerate 30 minutes to 2 hours, turning occasionally.
  2. Remove beef and vegetables from marinade; discard marinade. Alternately thread beef and vegetables evenly onto four 15-inch metal skewers.
  3. Place kabobs on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145º F) to medium (160º F) doneness, turning occasionally and brushing kabobs generously with reserved 2 tablespoons of marinade.

Teriyaki Thai Chicken Marinade

Marinade:
1 cup Kikkoman Teriyaki Sauce
2 tablespoons garlic, crushed
2 teaspoons ground pepper
2 teaspoons curry powder

Combine all ingredients, mixing well. Marinate chicken for four hours or overnight. Grill following your favorite method.

*Will accommodate 3.5 lbs. of chicken

Summer Grilling Survival Guide

From grilling the perfect main course to making more time for guests, we’ve got tips for a killer cookout.

  1. In a stainless steel pan, soak wood chips in water. Then place the pan on your grill while food cooks to create a smoky flavor. Cook fish on a cedar plank for the same effect.
  2. Don’t overcook (or overflip) your beef. Sear one side just 8 minutes, then flip and sear the other for 8 minutes. To keep it juicy, let beef rest for 10 minutes before cutting into it.
  3. Wrap veggies in aluminum foil to prevent them from slipping through the grates.
  4. Use “hot spots” on your grill with varying temperatures to cook different dishes. The hottest areas should be used for meats. Low/medium heat is perfect for veggies.
  5. Brush pineapple rings with teriyaki and warm on the grill for a quick, easy side dish.
  6. Clean grates AFTER cooking while they are warm (but not hot), before food particles have the opportunity to cool and harden.
  7. Prepare a few cold dishes (salad, pasta salad, etc.) beforehand so you can spend more time with your guests and less time cooking.
  8. Make a signature drink or cocktail and tie it into your cookout theme, if you have one. For instance, for a luau think “Blue Hawaiian.”
  9. Use tongs to turn the meat when barbecuing instead of a fork. Forks punch holes in the meat and allow the natural juices to escape, causing the meat to lose flavor and become chewy.
  10. When checking the temperature of the meat, avoid cutting it. Cutting the meat can lose the juices. Instead, stick a meat thermometer in the center of the meat to check the temperature.
  11. If your food is cooking too quickly on the grill, just raise the rack. If your rack isn’t adjustable, move some of the charcoal to the side or lightly spray a little water on the charcoal to cool it down.