Asian Teriyaki Marinade

recipe image


Time: 15 minutes

Yield: Enough to marinate about 4 chicken breasts/beef filets

Level: Easy


Juice and zest from 1 large orange

1/2 Cup Teriyaki Sauce

4 cloves garlic, peeled and rough-chopped

1/2 bulb of fresh fennel, chopped

1 tbsp chili paste (more if you like it hot)

1 tbsp sesame seeds

1/4 Cup Extra Virgin Olive Oil

2 tsp salt

2 tsp pepper

1 Tbsp Apple Cider Vinegar



  • Mix all ingredients together in a bowl, tasting to make sure it fits your palette. ¬†Adjust accordingly.
  • Put your protein (this is really good on beef, chicken or pork), into a large ziplock bag.
  • Pour the marinade over the protein, seal tightly and refrigerate until ready to cook. ¬†2-24 hours.
  • NOTE: I do NOT recommend it for safety reasons, but if you really want to use the leftover marinade to glaze the chicken after cooking, make sure you put it in a sauce pan and bring it to a boil in order to sanitize it