Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Jamaican Teriyaki Marinade

Levi Roots puts a twist on a classic Japanese sauce in this Jamaican teriyaki marinade that's perfect for a summer barbecue.

From the book


I’ve given this classic sauce an island twist by adding some refreshing orange to the mix. This is a great marinade to have ready in the fridge to make a real difference to your barbecue.

Read more Read less


100ml Japanese soy sauce
150ml sherry
2 tbsp caster sugar
juice of 2 oranges


Put all the ingredients into a small pan, slowly bring to the boil and cook for 5 minutes, or until slightly thickened. Leave to cool.

Marinate meaty fish such as salmon, cod or tuna for 15 minutes, then barbecue. Alternatively, marinate chicken breasts for a couple of hours.

While the meat or fish is cooking, return the marinade to the pan and boil for another 5 minutes until slightly syrupy. Pour a little over the barbecued goodies at the end, perhaps with a scattering of sesame seeds and some finely chopped spring onion.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Grill it with Levi: 101 Reggae Recipes for Sunshine and Soul

Close menu