Print

Easy Teriyaki Chicken Marinade Recipe

Print Recipe

★★★★★

4.8 from 129 reviews

This Easy Teriyaki Chicken Marinade recipe combines a savory blend of reduced sodium soy sauce, rice vinegar, brown sugar, and garlic to create a flavorful marinade perfect for grilling or oven-baking boneless skinless chicken thighs or breasts. The marinade tenderizes the chicken while infusing it with a perfect balance of sweet and tangy teriyaki flavors.

Ingredients

Scale

Marinade

  • ⅓ cup reduced sodium soy sauce
  • 2 tablespoons rice vinegar
  • ⅓ cup packed brown sugar
  • 2 garlic cloves, minced

Chicken

  • 2 pounds boneless skinless chicken thighs (or breasts)

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together the reduced sodium soy sauce, rice vinegar, brown sugar, and minced garlic until the sugar is fully dissolved and the mixture is well combined.
  2. Marinate the chicken: Place the boneless skinless chicken thighs or breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure each piece is fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2 to 4 hours, to allow the flavors to penetrate the meat.
  3. Preheat your cooking method: If grilling, heat your grill to medium-high heat. If using the oven, preheat to 400°F (200°C) and line a baking sheet with foil or parchment paper.
  4. Cook the chicken: For grilling, place the marinated chicken on the grill and cook for 4 to 6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely caramelized. For oven baking, arrange the chicken on the prepared baking sheet and bake for 20 to 25 minutes, flipping halfway through, until fully cooked and caramelized.
  5. Rest and serve: Let the cooked chicken rest for 5 minutes before slicing or serving to allow juices to redistribute. Serve with your favorite sides such as steamed rice or grilled vegetables for a complete meal.

Notes

  • For best flavor, marinate the chicken for at least 2 hours, up to overnight.
  • You can use either chicken thighs or breasts depending on your preference—thighs will be juicier while breasts are leaner.
  • If you want a thicker sauce, simmer the leftover marinade in a small saucepan until it reduces to your desired consistency, then brush on the cooked chicken.
  • Adjust sweetness by adding more or less brown sugar according to taste.
  • Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.

Keywords: Teriyaki Chicken, Chicken Marinade, Grilled Chicken, Oven Baked Chicken, Easy Teriyaki Recipe, Asian Chicken Marinade

Find it online: https://mjrecipe.com/easy-teriyaki-chicken-marinade-recipe/