Reviewed: Apr. 29, 2004

When I first saw that this recipe called for cinnamon I was a little put off but I decided to try it anyway...this is wonderful...I marinaded porkchops overnight...everyone loved it...the only change I made was to dice up three large cloves of garlic...this is a keeper!

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itzjust_me

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Reviewed: Apr. 18, 2004

We all enjoyed this marinade on our pork steaks, which we grilled. Made exactly to recipe and enjoyed every bite. We allowed our pork to marinade in a ziploc bag approximately 6 hours, changing the bags position every so often. Thanks for sharing! My mouth is starting to water just thinking about this meal. I will try this on beef also.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Mar. 28, 2004

Great for marinating chicken breasts overnight! I decreased the brown sugar to 1/4 cup, substituted ginger for cinnamon, and increased the garlic to 1 1/2 tsp. Simple and delicious!

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ISYBEL

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Reviewed: Jan. 20, 2004

This is yummy. I've made it twice at family request. The first time, with cinnamon, the second time with cinnamon and ginger. Both were hits. Don't let the funky cinnamon/meat smell scare you off...this is crowd pleasing stuff!

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HAPPYROCK

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Reviewed: Jan. 10, 2004

This was pretty good and very easy to throw together. The only thing I'll change next time is letting my chicken marinade in it overnight for better flavor.

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SHEILAR73

Cooking Level: Intermediate

Living In: Gordon, Pennsylvania, USA

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Reviewed: Jan. 6, 2004

I buy the cheapest beef I can find, pound it out really thin and cut it into strips about 1 1/2" wide and 8-9" long. Put the strips into a ziploc with this marinade overnight and put the strips onto wooden skewers soaked in olive oil the next day. Place them on the grill and there has NEVER been enough! These things go like you wouldn't believe!

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JEELLIS

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Reviewed: Nov. 15, 2003

WOW! My family was very impressed with the flavor this gave our chicken thighs last night! I would suggest grilling it as recommended because cooking it in the oven with the marinade leaves the meat floating in its fat wheras if it had been broiled or grilled, it would have lost most of it. We will keep this in our repetoir for sure! (I got an A cooking this in my Food Preparation class ;-))

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Lulu

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Reviewed: Nov. 10, 2003

This is exactly what the name says it is, but it should also include best tasting also. I have used this so many times on different types of meat and the flavor is great. I do not use the cinnamon though, I increase the garlic to 1 1/2 teaspoons.

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MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Oct. 6, 2003

I made this as written with pork chops, marinated it for about 5 hours and it came out delicious. I definitely wouldn't get rid of the cinnamon. I read some of the other reviews and I may play around with the recipe just to see how it turns out. I will probably try adding ginger (not substituting anything) and maybe cornstarch. I also think this would taste very good on shrimp, I'll have to try that one next time.

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leo

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Reviewed: Sep. 9, 2003

This was okay, but I don't think I will be adding it to my regular rotation. I used flank steak, smothering it in onions and mushrooms that I sauteed in the drippings. I took someone's suggestion of adding 1 T cornstarch to make a lovely thick sauce, but it ended up making a black gloppy mess in my grill pan. I think I prefer my teriyaki sauces sweeter as opposed to salty, like this one.

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SUGARSHOCK

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Reviewed: Sep. 8, 2003

This was a tasty marinade. I did decide to use ginger instead of cinnamon. I also suggest marinating overnight. I marinated chicken for about 5 hours, and although it had a nice, mild flavor, I think it would have been stronger if I had marinated it overnight.

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MARY DOMAZ

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Reviewed: Aug. 25, 2003

I used this marinade for steak. I marinated it all day and it came out delicious. One of the first marinades that I have made from scratch that really keeps its taste. I added a little hot sauce to the mix to kick it up a bit. Thanks for the great recipe!

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 9, 2003

Used this on wings. Very easy - very good. Here's a tip on cooking the wings that I got from a take-out place at Hampton Beach. After marinading the chicken for 24 hours, flash fry in deep fryer for 1 minute. Remove and then either bake or warm on the grill.

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JAMESCARTY

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Reviewed: Aug. 8, 2003

A definite winner!! Do use the cinnamon; it gives a different zing than the usual ginger in a teriyaki marinade. I thought the Asian Barbequed Steak on this site was the best marinade I have ever used (and still do, please do yourself a favor and try it for a wonderful marinade), but this was almost as good. Thanks for a great recipe.

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SUTHUN

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Reviewed: Jul. 28, 2003

This is delicious!! It is so simple to make, and the taste is wonderful! I also used ginger instead of cinnamon. I have used this on many different meats, and it is always a big hit! My husband and children ask for this quite often! Thanks for this terrific recipe!

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TONYA5211

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Reviewed: Jul. 22, 2003

I tried this since it had so many high ratings. I didn't have ginger, so I didn't try the other reviewers' suggestions of substituting ginger for cinnamon. I wish I had. The cinnamon was gross to me. It smelled like an apple pie as it cooked and did not taste appetizing at all. I couldn't even eat it. My husband thought it was ok and ate it -- but he only had cut up veggies for lunch ;) My suggestion is to use something other than cinnamon and doctor this a little bit.

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LISAMORGAN

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Reviewed: Jul. 6, 2003

I MARINATED STEAKS IN THIS SAUCE FOR 6 HOURS. MY HUSBAND, (WHO IS A SAUCE FREAK) DID NOT WANT TO DIP HIS STEAK IN ANYTHING. HE LOVED IT AND SO DID I. THE CINNAMON IS THE SECRET INGREDIENT. YUM! THANK YOU SO MUCH.. I WILL DEFINATELY BE MAKING THIS AGAIN AND AGAIN.

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MARK-N-TREE

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Reviewed: Jul. 6, 2003

This recipe was delicious, I took some of the advice of the other reviews and used beer instead of water, I used Ginder instead of cinnamon, and added alot more garlic. Definately a keeper no more store bought terayki marinates for me.

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lovestocook

Cooking Level: Expert

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Reviewed: Jun. 29, 2003

I marinated chicken overnight and they were delicious. I will no longer use the bottled teriyaki marinade, this is better and uses ingredients I always have on hand. Only change I made was to replace the cinnamon with ginger, and I'm glad I did.

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peanutswife

Home Town: Azusa, California, USA

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Reviewed: Jun. 29, 2003

Delicious! I used boneless, skinless chicken breasts and marinated them 24 hours then grilled. The only changes I made were: used ginger instead of cinnamon and added a dash of pineapple juice to the marinade.

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ALOHATEXSGIRL

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Easiest Teriyaki Marinade Ever

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