Teriyaki Chicken Recipe

This recipe is great for most meats. Although it works especially well with chicken, Teriyaki Sauce can be used for beef, lamb, pork, fish or even vegetables.


6 Skinless Chicken Breasts

For the Teriyaki Sauce:

5 spring onions (roots off and roughly chopped)
1 cup Dark Soy Sauce
A dash of white wine vinegar – or preferably sake
Whole root ginger (roughly chopped)
2 Jalapeno chilli peppers (remove seeds)
Half an orange
1 cup of white sugar

Also needed



Create the Teriyaki marinade by placing all the sauce ingredients to the blender – blend until smooth.

Pour Marinade/sauce over the chicken and place in the fridge overnight in a glass or plastic dish.

To cook the chicken

Remove the chicken breasts from the marinade saving as much of the marinade as you can and add to a medium pan (place the meat on a plate for now).

Boil the sauce/marinade in the pan on the cooker hob for 15 minutes (this kills any harmful bacteria from the raw chicken) if it gets too thick add a little water.

Grill the pre-marinated chicken in a grill pan or place on the barbeque.
Cook the meat turning regularly until firm and any juices run clear.

The sugar in the marinade will help to add nice grilled browning on the chicken.
If you want a nice sticky sauce coating add a little more of the boiled sauce once the chicken is cooked through, just reduce the heat on the hob and coat thoroughly and heat until the sauce is warmed.

Save a little of the sauce and add to small individual dishes per serving for dipping or pouring. This sauce has a wonderful flavor and everyone always wants more, this way none of the sauce goes to waste.


Don’t just use this marinade on the meat. It can be used on corn on the cob, it works brilliantly with vegetable kebabs.

Try grilling asparagus which has been marinated in this sauce overnight and add a little grated cheese… be inventive!

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