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
Scale
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