Balsamic-Ginger Teriyaki Grill Marinade

Glossy, garlicky, and balanced sweet-savory, this quick marinade leans on The Olive Leaf Traditional Balsamic for gentle sweetness and depth, and The Olive Leaf Garlic EVOO for rich aroma. It’s a one-bowl upgrade for chicken, steak, salmon, shrimp, tofu, or veggies.

Ingredients (enough for 2–3 lb protein or vegetables)

• ½ cup The Olive Leaf Traditional Balsamic

• ½ cup soy sauce (or tamari)

• ½ cup The Olive Leaf Garlic EVOO

• 2 Tbsp fresh ginger, finely grated

Optional boosters (pick 1–3): 1–2 Tbsp honey or brown sugar, 1 tsp toasted sesame oil, 1–2 minced garlic cloves, pinch red pepper flakes, or 2 Tbsp pineapple juice.

Preparation

1. Whisk. Combine balsamic, soy, Garlic EVOO, ginger (and any optional boosters) until smooth.
2. Marinate. Add up to 3 lb of meat, seafood, tofu, or sturdy veg to a zip bag or shallow dish; pour over marinade and coat well. Chill, turning once.
3. Grill. Remove from marinade, let excess drip off, and grill over medium-high heat until done (see guide below). Rest a few minutes before slicing.
   1. Want a glaze? Boil the used marinade at a lively simmer for 3 minutes to make it food-safe, or reduce a reserved portion until syrupy and brush on during the last minute.

Quick marinating guide:

• Chicken thighs 2–12 hr; breasts 1–4 hr
• Steak 30 min–4 hr; pork tenderloin 2–8 hr
• Salmon 20–45 min; shrimp 15–30 min
• Tofu/veg 30–90 min

Tips, Swaps & Serving Ideas

• Gluten-free: Use tamari or coconut aminos.
• Less sodium: Choose low-sodium soy and add salt to taste after grilling.
• Finish like a pro: Sprinkle with toasted sesame seeds and sliced scallions; serve with coconut rice, grilled pineapple, or crunchy slaw.