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Teriyaki Marinade III

Teriyaki Marinade III

  • Prep

    10 m
  • Ready In

    10 m


Easy and wonderful teriyaki marinade for barbeque or roasting. For a zestier marinade, use lime or lemon juice; for a milder version, use water. If you would like to use the marinade as a sauce, you can boil it after removing the meat and add a little slurry of cornstarch and warm water to thicken it. When I make the sauce, I usually add some sesame seeds for looks. You can add fresh or ground ginger if you like, too.

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Original recipe yields 6 servings



  1. In a small bowl, stir together soy sauce, brown sugar, orange juice, garlic, and pepper. Pour over beef, pork, or chicken. Cover, and marinate in the refrigerator for 4 hours, or overnight. The longer the meat is marinated, the stronger the flavor will be.
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I didn't have orange juice, so I added some honey instead. Turned out perfect! You can adjust this marinade any way you want and it will likely turn out great.

Michelle Miller Motley

Michelle Miller Motley


Excellent sauce! I stumbled across this recipe when I was looking for a recipe to dress up store bought teriyaki sauce. After reading the reviews, I tossed the store bought marinade in the trash. I changed the recipe slightly by adding 2 more cloves of garlic, 2 tsp of minced candied ginger, and 1 tbl of cornstarch. I microwaved it on high for 3 minutes and then poured it over skinless, boneless, chicken breasts that I had pounded flat. I baked it at 350 degrees for 30 minutes. The sauce thickened nicely, and I had plenty to put on top of the chicken. I served it all over steamed jasmine rice, and topped it with fresh cilantro and sliced green onions. It had a wonderful flavor and so much better than any other teriyaki that I have had.




This recipe is GREAT on steak for me it lost a little bit on chicken. I did add ginger and extra garlic.

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