Teriyaki Marinade III

Teriyaki Marinade III

Denyse 0

"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."

Ingredients 10 m {{adjustedServings}} servings

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Original recipe yields 6 servings


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  • Prep

  • Ready In

  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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Reviews 57

  1. 66 Ratings


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

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.