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Island Teriyaki

shallots chopped fine
garlic crushed and chopped fine
fresh grated ginger
green onions chopped fine
lime juice
lime zest finely chopped
worcestershire sauce
soy sauce
rice vinegar
balsamic vinegar
brown sugar
molasses or maple syrup
bourbon
black pepper

How much of each? Depends on your taste. The liquids are usually
equal amounts. One part of each, though I'll use less soy and less
worcestershire than the rest. And the vinegar I'll use 1/2 part rice
and 1/2 part balsamic. I also use a little less lime juice unless
I want a caribbean flare.

The garlic, ginger, shallots and green onions are to taste. I like
a lot of each at least 2 T or more.

You need the sugar and molasses to bring out the flavors, its an
integral part of teriyaki. I'll add until it tastes right. The
vinegar and sugar need to balance out with the sauce a little on
the sweet side.

This is a strong highly flavored marinade. Sometimes I'll do
chicken overnight and tough cuts of beef also over night. Again
it depends on how highly flavored you want the meat.

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