My go-to marinade is the teriyaki version of Soy-Vay. Mostly I think Soy-Vay is a clever name and teriyaki chicken is one of my favorites. I keep a bottle in my fridge just like I keep chicken in my freezer for those crazy weeks when I don't have time to go grocery shopping but still need to eat. This barbecue marinade was similar but it won't keep quite as long as something store-bought.
This is a one pot + immersion blender situation. Super simple and you can use it on different cuts of meat. The onions and garlic are sweated together until fragrant before adding the barbecue goodness of ketchup, Worcestershire sauce, broth and spices. Allow all of the ingredients to simmer together before using an immersion blender to blend it all out smooth.
Adapted from Joy the Baker
- 1 Tablespoon Canola oil
- 1/2 white onion, diced
- 2 cloves of garlic, chopped
- 1/2 cup of ketchup
- 3/4 cup of beef broth
- 2 Tablespoons Worcestershire sauce
- 1/2 teaspoon of salt
- 1 teaspoon of pepper
- Heat the oil in a medium sauce pan before adding the chopped onion and garlic. Allow the onion and garlic to cook until translucent.
- Add the ketchup, broth, Worcestershire sauce and spices to the pan. Allow the mixture to simmer for 15 minutes.
- Remove the pan from heat and use an immersion blender to make a smooth mixture. You can also use a regular blender or food processor.
- Use the marinade on chicken or steak and cook as desired. You can store the marinade in a sealed container in the fridge for up to 1 week.