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Easy Teriyaki Chicken Marinade for Grilling & Oven Recipe

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4.3 from 8 reviews

This Easy Teriyaki Chicken Marinade recipe offers a simple and flavorful way to prepare chicken thighs or breasts, perfect for grilling or baking. The marinade combines reduced sodium soy sauce, rice vinegar, brown sugar, and garlic to create a deliciously balanced teriyaki flavor that enhances the juicy chicken. Ideal for a quick weeknight meal or a casual weekend cookout, this recipe yields tender, juicy chicken with a perfect caramelized finish whether grilled or oven-baked.

  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

Marinade Ingredients

  • 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 small bowl, whisk together the soy sauce, rice vinegar, brown sugar, and minced garlic until the sugar is completely dissolved and the mixture is smooth.
  2. Marinate the Chicken: Pour half of the marinade along with 2 tablespoons of water into a 1-gallon zip-top bag or a baking dish. Add the chicken to the marinade, ensuring it is well coated. Remove excess air from the bag or cover with plastic wrap if using a dish. Refrigerate for at least 30 minutes up to 60 minutes, flipping the chicken every 15 minutes for even marination.
  3. Preheat the Grill: When ready to cook, heat your grill to medium-high and allow it to preheat for about 15 minutes. Remove chicken from the marinade, shaking off excess marinade, and discard any leftover marinade from the bag or dish.
  4. Grill the Chicken: Place chicken on the grill with the lid closed. Grill until the internal temperature reaches 170°F for thighs or 165°F for breasts. This ensures the chicken is cooked through and safe to eat.
  5. Rest and Slice: Remove the chicken from the grill and transfer to a cutting board. Let it rest for 5 minutes to retain juices. Slice against the grain into ½ inch thick slices and serve drizzled with the reserved marinade.
  6. Oven Baked Instructions: Alternatively, preheat your oven to 425°F. Reserve half of the marinade and add the chicken along with the remaining marinade into a small baking dish. Do not use a large baking dish or rimmed sheet pan to avoid spreading and burning the marinade. Bake for 20 to 25 minutes until the chicken reaches the proper internal temperature (170°F for thighs, 165°F for breasts).
  7. Optional Broil for Caramelization: For a dark, caramelized finish, broil the chicken for 2-3 minutes at the end of baking. Use a broiler-safe pan and watch carefully to prevent burning.
  8. Rest and Serve: Remove the baked chicken to a cutting board, let it rest for 5 minutes, then slice against the grain into ½ inch slices. Serve drizzled with the reserved marinade for added flavor.

Notes

  • For best flavor, marinate the chicken for at least 30 minutes but no longer than 1 hour to prevent overpowering the texture.
  • Use a meat thermometer to ensure chicken is cooked to the recommended internal temperature for safety.
  • If using the broiler, monitor the chicken carefully as the marinade can burn quickly under high heat.
  • Adjust the sugar amount to taste if you prefer a less sweet teriyaki flavor.
  • This recipe works well with both chicken thighs and breasts, though thighs remain juicier.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Japanese

Find it online: https://avascooking.com/easy-teriyaki-chicken-marinade-for-grilling-and-oven-recipe/