Orange Teriyaki Marinade

    (56)
    35 min

    This is a spicy yet fruity marinade that's great for pork or chicken. After marinating, it is made into a glaze by thickening it on the hob.


    56 people made this

    Ingredients
    Serves: 8 

    • 100ml (4 fl oz) soy sauce
    • 4 tablespoons dark brown soft sugar
    • 2 tablespoons chilli and garlic paste
    • 1 dessertspoon ground ginger
    • 1 dessertspoon sesame oil
    • 1 tablespoon Chinese rice wine or sake
    • 100g (4 oz) orange marmalade
    • 1 (227g) tin pineapple pieces, juice reserved
    • handful chopped fresh coriander

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. For marinade: In a small, non-porous bowl, combine the soy sauce, brown sugar, garlic chilli paste, ginger, sesame oil, Chinese rice wine, orange marmalade, pineapple and coriander. Mix well and pour over pork or chicken. Marinate covered in the refrigerator for at least 2 hours, or overnight.
    2. For glaze: In a small saucepan over low heat, heat remaining marinade and simmer for 20 minutes, or until sauce is thickened slightly. Glaze over pork or chicken while barbecuing.

    Note:

    If you can't find chilli and garlic paste, use minced fresh garlic and red chilli to taste.

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    Reviews & ratings
    Average global rating:
    (56)

    Reviews in English (38)

    by
    36

    GREAT recipe that I could slightly bend to my needs and adjust in small ways to not only use what I had on hand but to make a little healthier and a tiny bit less spicy for little mouths. I made this marinade this morning (but I did cook it before hand AND added cornstarch for a little thicker marinade--I just cooled it before I used it) and my house smells amazing and I haven't even tasted it yet. I can already tell it's going to be a winner.  -  22 Feb 2011  (Review from Allrecipes US | Canada)

    by
    29

    WOW! What a fabulous marinade! I used low sodium soy sauce and only 1 Tbsp. of chili paste because I didn't want it too hot. I used real minced garlic vs. garlic powder and subbed seasoned rice wine vinegar for the cooking wine. I opted out of the cilantro and instead added thin sliced green onion. I cut the chicken into chunks for kabobs and pierced it lightly with a fork to let the marinade soak through. I put everything into a ziplock bag and let it marinate overnight. I skewered the chicken along with fresh pinapple and grilled it. The smell was heavenly and the result oh so delicious!  -  21 Nov 2011  (Review from Allrecipes US | Canada)

    by
    16

    What an outrageous glaze and marinade this is! I marinated a pork tenderloin and then made a fresh batch of the recipe and cooked it on top of the stove for a glaze to pour over the top of the pork. All I can say is "OH MY GOODNESS"!!! I felt like a gourmet cook! This recipe is a nice touch. I did do a couple of things different. I used crushed pinapple which went nice with the chunks from the orange marmalade. I used fresh garlic instead of garlic powder. I marinated it with fresh ginger slices and used ground ginger when I cooked it on top of the stove. I even added a sprinkle of chinese 5 spice powder. I didn't have the chili paste so I used a sprinkle of hot pepper flakes and the other thing I changed was instead of chinese cooking wine (which I could not find) I used white wine. I just think the crushed pineapple added a nice texture to the glaze. GREAT RECIPE!!!! 5+ stars!  -  02 May 2004  (Review from Allrecipes US | Canada)

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