Easy Teriyaki Chicken Marinade for Grilling and Oven Cooking Recipe
This easy Teriyaki Chicken Marinade recipe creates a flavorful, sweet, and savory sauce that perfectly complements grilled or oven-baked chicken. Made with reduced sodium soy sauce, rice vinegar, brown sugar, and fresh garlic, this marinade tenderizes the chicken while infusing it with classic teriyaki flavor. Ideal for boneless, skinless chicken thighs or breasts, it’s a simple way to elevate your weeknight dinners or weekend cookouts.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes to 4 hours 25 minutes (including marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling and Baking
- Cuisine: Japanese
- Diet: Halal
Ingredients
Scale
Marinade Ingredients
- ⅓ cup reduced sodium soy sauce
- 2 tablespoons rice vinegar
- ⅓ cup packed brown sugar
- 2 garlic cloves, minced
Main Ingredient
- 2 pounds boneless skinless chicken thighs (or breasts)
Instructions
- Prepare the Marinade: In a medium bowl, combine ⅓ cup reduced sodium soy sauce, 2 tablespoons rice vinegar, ⅓ cup packed brown sugar, and 2 minced garlic cloves. Stir the mixture until the brown sugar is dissolved completely and the marinade is well blended.
- Marinate the Chicken: Place 2 pounds of boneless skinless chicken thighs or breasts in a large resealable plastic bag or a shallow dish. Pour the teriyaki marinade over the chicken, ensuring all pieces are evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, ideally 2-4 hours, to allow the flavors to fully penetrate the meat.
- Cook the Chicken – Grilling Option: Preheat your grill to medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Grill the chicken for about 6-8 minutes per side or until the internal temperature reaches 165°F (74°C). Brush with reserved marinade occasionally during grilling to enhance the flavor.
- Cook the Chicken – Oven Option: Preheat the oven to 400°F (200°C). Place the marinated chicken on a baking sheet lined with foil or parchment paper. Bake uncovered for 20-25 minutes or until the chicken is fully cooked and juices run clear, turning once halfway through cooking. Optionally, broil for 1-2 minutes at the end for a nice caramelized finish.
- Serve: Remove the chicken from heat and let rest for a few minutes. Slice or serve whole with steamed rice, vegetables, or your favorite side dishes. Optionally garnish with chopped green onions or sesame seeds for added texture and flavor.
Notes
- Marinate the chicken for at least 30 minutes, but longer marinading (up to 24 hours) will enhance flavor and tenderness.
- Use boneless skinless chicken thighs for juicier results; breasts can dry out if overcooked.
- Reserve some marinade before adding to chicken if you want to baste the meat during cooking, but do not use marinade that has touched raw chicken without boiling it first.
- Adjust sugar quantity for sweeter or less sweet teriyaki flavor.
- Pair well with steamed rice, stir-fried vegetables, or a fresh green salad.