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Easy Teriyaki Chicken Marinade for Grilling and Oven-Baking Recipe

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4.3 from 33 reviews

  • Author: Diane
  • Total Time: 45 minutes
  • Yield: 8 servings

Description

This Easy Teriyaki Chicken Marinade recipe offers a simple yet flavorful way to prepare boneless skinless chicken thighs or breasts, perfect for grilling or oven baking. The marinade combines reduced sodium soy sauce, rice vinegar, brown sugar, and garlic, infusing the chicken with a delicious sweet and savory glaze that's ideal for a quick weeknight dinner or casual gathering.

Ingredients

Marinade Ingredients

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

Main Ingredients

  • 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 to create a smooth marinade.
  2. Marinate the Chicken: Pour half of the marinade along with 2 tablespoons of water and the chicken into a 1-gallon zip-top bag or a small baking dish. Toss the chicken to coat thoroughly, then press out as much air as possible from the bag or cover the dish with plastic wrap. Refrigerate for at least 30 minutes, up to 60 minutes, flipping the chicken every 15 minutes to ensure even marination.
  3. Grill the Chicken: Preheat a grill to medium-high heat and allow it to heat for 15 minutes. Remove the chicken from the marinade, shaking off any excess, and discard any leftover marinade. Grill the chicken with the grill cover down until the internal temperature reaches 170°F for thighs or 165°F for breasts.
  4. Rest and Slice: Transfer the grilled chicken to a cutting board and let it rest for 5 minutes. Slice the chicken against the grain into ½ inch thick slices, then drizzle with the reserved marinade before serving.
  5. Oven Baking Option: Preheat the oven to 425°F. Reserve half of the marinade and place the chicken with the remaining marinade in a small baking dish. Avoid using a large baking dish or rimmed sheet pan with marinade to prevent burning. Bake the chicken for 20 to 25 minutes until thighs reach 170°F or breasts reach 165°F internally.
  6. Browning (Optional): For a caramelized finish, broil the baked chicken for 2 to 3 minutes at the end of baking time, using a broiler-safe pan and watching carefully to prevent burning.
  7. Rest and Serve: Let the baked chicken rest for 5 minutes on a cutting board, slice against the grain into ½ inch slices, and serve with the reserved marinade drizzled over the top.

Notes

  • Use reduced sodium soy sauce to control salt content in the dish.
  • Flipping the chicken during marination helps the flavor penetrate evenly.
  • Discard used marinade to avoid cross-contamination; only use reserved marinade for drizzling after cooking.
  • Check internal temperature with a meat thermometer for food safety and desired doneness.
  • If using the broiler, watch the chicken closely as it can burn quickly due to the sugar content in the marinade.
  • Chicken breasts can be substituted for thighs but may cook faster and be less moist.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Marinade
  • Method: Grilling
  • Cuisine: Asian

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