Teriyaki Grilling Glaze for Chicken, Fish, and Steak

Prep Time
Cook Time
Ready In

"Goes wonderfully as a finishing sauce for things like grilled chicken breast, grilled steak, or grilled salmon. All you have to do is brush it on a few minutes before the meat or fish gets done and let it set. I also used this sauce in my rumaki recipe."

Original recipe yields 8 servings


  • Serving Size: 1 (70.2 g)
  • Calories 54.7
  • Total Fat - 0.7 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 990.6 mg
  • Total Carbohydrate - 11.8 g
  • Dietary Fiber - 0.3 g
  • Sugars - 7.2 g
  • Protein - 1.5 g
  • Calcium - 10 mg
  • Iron - 0.3 mg
  • Vitamin C - 13 mg
  • Thiamin - 0 mg

Step 1

Whisk together ingredients in a small saucepan and bring to a boil.

Step 2

Reduce heat and stir until mixture thickens and can coat the back of a spoon; allow to cool before using.

Step 3

Brush on meats a few minutes before they get done to allow the glaze to stick and set.

Tips & Variations

No special items needed.



This was a delicious glaze on chicken and I hope to try it soon on steak. I loved the mix of Asian ingredients together. It made for a great meal.

(17 Aug 2013)