Total Time
Prep 20 mins
Cook 15 mins

Teriyaki marinade. I usually use it for shish kabobs, also makes good stir fry. I tend to go light on the honey and heavy on the garlic.

Ingredients Nutrition


  1. Combine everything that's not meat. Mix well.
  2. Add meat. If whole poke holes with fork so the teriyaki penetrates. I think the best flavor is from chunks.
  3. Let stand 24 hours in fridge. Sometimes I let it go longer. The longer the better as long as it doesn't start decaying.
Most Helpful

I added about 4-6 oz of fresh squeezed orange juice to get a bit of an island-y taste and we LOVED it. Doubled the recipe and all 3 pounds were gone w/in 3 days (family of four). I can't imagine anyone who wouldn't like this and summer IS the perfect time for grilling, right? THANK YOU, Tanzenlicht, for this delicious recipe!

farrangel June 29, 2012

This is easy to make. I let my chicken breast marinade for about 36 hours, then onto the charcoal grill. The longer marinade time gave the meat a very nice full flavor. Sorry I don't have a finished picture as the chicken was devoured quickly!

Charlotte J July 26, 2005