Posted by Caveman Cooking on November 4, 2009
A favorite Caveman marinade for chicken, lamb or beef.
1/2 Cup Teriyaki Sauce
1/2 Cup Balsamic Vinegar
1/4 Cup Olive Oil
3 Tbsp. World Spice Merchants “Bar-H Beef Rub”
2 Tbsp. Dried Chopped Onion
2 Tbsp. Molasses
1 Tbsp. Garlic
1 Tbsp. Sugar
For chicken or lamb (optional for beef): 3 Tbsp. Fresh Rosemary Sprigs
Mix all ingredients well in medium-sized bowl. Place meat into large plastic zip lock bag, pour marinade evenly over meat, and refrigerate overnight. Be sure to turn the bag over at least once halfway though the process to ensure even marinating.
HINT: I prefer the aged Balsamics and TJ’s “Island Soyaki” … they give an added flavor boost to this savory sauce.
Prep Time = 10 minutes
Cook Time = 0 minutes
Marinates 4-6 pounds of meat
©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.