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Quite Possibly, The Best Chicken Teriyaki Recipe

This recipe comes courtesy of Guy Kawasaki. I’ve made this recipe twice now, once with chicken and once with beef – both have turned out amazing! It’s really simple, and once you try it, you’ll never get premade Teriyaki sauce again.


  • 1 cup of sugar
  • 1 cup of soy sauce
  • ½ orange, peeled
  • 2 jalapeno peppers – seeds removed
  • 5 green onions – chopped
  • ⅓ cup of ginger (approx ½ hand-size or so) – peeled and chopped
  • 8 (5 ounce) chicken breasts


Blend everything but the chicken in a blender/food processor.

Puree until smooth. This recipe will make 3 cups of sauce which is enough to marinate 2½ pounds of chicken or tri-tip steak.

To marinate the chicken place it in a glass bowl or plastic bag. Cover with the marinade and refrigerate for up to 24 hours.

Remove the chicken from the marinade and pat dry.

Add chicken to a preheated grill pan and cook on each side 3-5 minutes depending on the thickness of the chicken.

Put the remaining marinade in a medium size pan and boil for 15 minutes. (If the marinade gets too thick, add 2-3 Tablespoons of water and continue boiling.)

Strain the marinade through a fine sieve and drizzle on top of cooked chicken.

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