Easy Teriyaki Chicken Marinade for Grilling & Oven Recipe
Hey friend, if you’re on the hunt for an easy, fail-safe way to get juicy, flavorful chicken every time, you’re in the right place. I’m sharing my go-to Easy Teriyaki Chicken Marinade for Grilling & Oven Recipe that has never let me down—whether I’m cooking for a weeknight dinner or hosting a little backyard barbecue. It’s all about that perfect balance of salty, sweet, and a little tang that seeps into every bite.
This recipe works wonderfully because it’s ridiculously simple but packed with flavor. You don’t have to be a grill master or culinary genius to nail it — just a few pantry staples, some patience letting the chicken soak up the marinade, and done. Trust me, once you try this Easy Teriyaki Chicken Marinade for Grilling & Oven Recipe, it’ll become a staple in your rotation too.
Ingredients You’ll Need
Each ingredient in this marinade plays its part to elevate the chicken without overpowering it—plus, they’re simple enough to find at any grocery store or keep on hand in your kitchen.
- Reduced sodium soy sauce: Offers that classic umami flavor without overwhelming saltiness, helping balance the marinade.
- Rice vinegar: Adds a subtle tang that brightens the overall flavor and helps tenderize the chicken a bit.
- Brown sugar: Brings in sweetness and helps create a gorgeous caramelized coating when grilled or baked.
- Garlic cloves: Fresh minced garlic amps up the savory depth—don’t skip it; it’s a flavor game changer.
- Boneless skinless chicken thighs (or breasts): Thighs are my personal favorite here for juiciness and flavor, but breasts work perfectly if you prefer leaner cuts.
Variations
I love how versatile this Easy Teriyaki Chicken Marinade for Grilling & Oven Recipe is! Feel free to tweak it based on what you have or your taste preferences—cooking should be fun and personal, after all.
- Add ginger: Sometimes I throw in a teaspoon of freshly grated ginger for a subtle zing and extra warmth—it’s a game changer.
- Swap brown sugar for honey or maple syrup: If you’re looking for a natural sweetener twist, these work beautifully and change the flavor profile up slightly.
- Try chicken breasts or even tofu: When I want something lighter, chicken breasts do the trick. Tofu marinated in the same mix makes a superb vegetarian option.
- Add chili flakes or sriracha: For a spicy kick, I sometimes sprinkle chili flakes in the marinade, especially during summer grilling season.
- Use sesame oil: A dash at the end of mixing adds a toasty depth if you’re craving a nuttier flavor.
How to Make Easy Teriyaki Chicken Marinade for Grilling & Oven Recipe
Step 1: Whisk together the marinade
Start by combining your reduced sodium soy sauce, rice vinegar, packed brown sugar, and minced garlic in a bowl. Whisk it all until the brown sugar dissolves smoothly—this ensures every piece of chicken will get an even coating of flavor. I like to taste the marinade here and adjust if I want a bit more sweetness or tang.
Step 2: Marinate the chicken
Place your chicken thighs or breasts in a resealable plastic bag or a shallow dish and pour the marinade over them. Make sure every piece is coated well. Seal it up or cover tightly and pop it in the fridge. I usually let mine marinate for at least 2 hours, but overnight is the real MVP for flavor depth. If you’re short on time, even 30 minutes helps!
Step 3: Grill or bake the chicken
If grilling, preheat your grill to medium-high heat. Cook the chicken for about 5-7 minutes on each side until it’s nicely charred and cooked through. For baking, preheat your oven to 400°F (200°C), place the chicken on a baking sheet lined with foil, and bake for 20-25 minutes, flipping halfway. Either way, using a meat thermometer to check for 165°F internal temperature takes the guesswork out and keeps your chicken juicy.
How to Serve Easy Teriyaki Chicken Marinade for Grilling & Oven Recipe
Garnishes
I love garnishing this teriyaki chicken with toasted sesame seeds and a sprinkle of thinly sliced green onions. The sesame seeds add a delightful crunch and nutty note, while the green onions bring freshness and a little pop of color—makes your plate look as good as it tastes!
Side Dishes
This chicken pairs perfectly with steamed jasmine rice or sticky rice to soak up all that delicious leftover marinade and juices. I also frequently serve it alongside sautéed veggies like snap peas, bell peppers, or a simple cucumber salad to balance out the sweet and salty flavors.
Creative Ways to Present
For special nights, I love serving this Easy Teriyaki Chicken Marinade for Grilling & Oven Recipe sliced on top of a vibrant rainbow slaw or wrapped up in lettuce cups for a fun handheld meal. It’s always a crowd-pleaser, and makes the dish feel extra fresh and exciting without extra fuss.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I like to store the teriyaki chicken in an airtight container in the fridge for up to 3 days. It keeps its flavor really well, making it a go-to meal prep option for busy weeks where you want something tasty without redoing the cooking.
Freezing
If you want to freeze the marinated chicken before cooking, I recommend freezing it in the marinade inside a freezer-safe bag. It keeps well for up to 3 months. When ready to use, thaw overnight in the fridge and cook as usual—this is great if you like prepping meals in advance.
Reheating
To reheat, I prefer using a skillet on medium heat—just a few minutes on each side with a splash of water or low heat in the oven. This helps the chicken stay moist and prevents drying out, preserving that lovely teriyaki glaze.
FAQs
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Can I use this Easy Teriyaki Chicken Marinade for Grilling & Oven Recipe with other meats?
Absolutely! This marinade works beautifully with pork chops, salmon, or even shrimp. Just adjust the marinating time—seafood needs less time (about 30 minutes), while pork can marinate longer for extra flavor.
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How long should I marinate the chicken for the best flavor?
I suggest a minimum of 2 hours, but overnight in the fridge is ideal. That extra time really helps the marinade penetrate deeply, making every bite flavorful.
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Is it better to use chicken thighs or breasts?
Chicken thighs are my favorite because they stay juicy and tender, especially when grilling. But if you prefer leaner meat, breasts work fine—just don’t overcook them, and consider marinating a little longer.
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Can I make this recipe gluten-free?
Yes! Simply swap the soy sauce with a gluten-free tamari or coconut aminos. You’ll still get all the flavor without the gluten.
Final Thoughts
Honestly, this Easy Teriyaki Chicken Marinade for Grilling & Oven Recipe has saved me on more busy nights than I can count. It’s simple, dependable, and downright delicious, whether you’re cooking solo or feeding a hungry crowd. I hope you give it a try soon and find that same joy and ease I do—once you have this in your recipe arsenal, weeknight dinners just get a whole lot better.
Print
Easy Teriyaki Chicken Marinade for Grilling & Oven Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 2 hours 35 minutes (including marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
Description
This easy Teriyaki Chicken Marinade recipe is perfect for adding a deliciously sweet and savory flavor to your grilled or oven-baked chicken. Combine soy sauce, rice vinegar, brown sugar, and garlic to create a balanced marinade that tenderizes and infuses the chicken with authentic Japanese-inspired taste. Ideal for boneless skinless chicken thighs or breasts, this marinade is simple to prepare and elevates any meal with minimal effort.
Ingredients
Marinade Ingredients
- ⅓ cup reduced sodium soy sauce
- 2 tablespoons rice vinegar
- ⅓ cup packed brown sugar
- 2 garlic cloves, minced
Protein
- 2 pounds boneless skinless chicken thighs (or breasts)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the reduced sodium soy sauce, rice vinegar, packed brown sugar, and minced garlic until the sugar dissolves completely to create a smooth teriyaki marinade.
- 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, ensuring each piece is well coated. Seal or cover and refrigerate for at least 30 minutes, preferably 2 hours, to absorb the flavors thoroughly.
- Preheat for Cooking: If grilling, preheat your grill to medium-high heat. If using an oven, preheat to 400°F (200°C) and line a baking sheet with foil or parchment paper for easy cleanup.
- Cook the Chicken: For grilling, remove chicken from the marinade and grill for about 6-7 minutes per side or until the internal temperature reaches 165°F (74°C), basting occasionally with reserved marinade. For oven baking, place chicken on the prepared baking sheet, bake for 20-25 minutes, flipping halfway through, until cooked through and slightly caramelized.
- Rest and Serve: Let the cooked chicken rest for 5 minutes before slicing. This allows juices to redistribute, resulting in a tender and juicy bite. Serve with steamed rice, vegetables, or your favorite side dishes.
Notes
- For best results, marinate the chicken overnight to maximize flavor infusion.
- Always discard any leftover marinade that has been in contact with raw chicken or boil it before using as a sauce to avoid foodborne illness.
- Chicken thighs provide more juiciness and flavor compared to breasts, but either cut works well.
- Adjust brown sugar quantity if you prefer a less sweet marinade.
- Add a teaspoon of grated ginger for extra depth in flavor.
Keywords: teriyaki chicken, chicken marinade, grilled chicken, easy teriyaki, Japanese marinade, boneless chicken recipe
