Easy Teriyaki Chicken Marinade (for Grilling and Oven)
An easy teriyaki chicken marinade made with just 4 ingredients. Ready in 5 minutes, perfect for grilling or baking, and can be frozen ahead for future meals.
Equipment
- Grill pan optional
- Baking Dish optional
Ingredients
- ⅓ cup reduced sodium soy sauce
- 2 tablespoons rice vinegar
- ⅓ cup packed brown sugar
- 2 garlic cloves, minced
- 2 pounds boneless skinless chicken thighs (or breasts)
Instructions
Prepare the Marinade
- Whisk the soy sauce, rice vinegar, sugar, and garlic in a small bowl until the sugar is completely dissolved.
Grilling Instructions
- Pour half of the marinade along with 2 tablespoons of water and the chicken into a 1-gallon zip-top bag or baking dish. Set the remaining half of the marinade aside.
- Toss the chicken to coat, then press as much air out of the bag (if using) as possible, or cover with plastic wrap (if using a baking dish). Refrigerate for at least 30 minutes, or up to 60 minutes, flipping every 15 minutes.
- When ready to grill, heat a grill to medium high. Allow to preheat for 15 minutes. Remove the chicken from the marinade, shake off any excess, and discard any remaining marinade from the bag or dish.
- Grill, with the cover down, until chicken thighs register 170F or chicken breasts register 165F.
- Remove to a cutting board and allow to rest for 5 minutes. Slice against the grain into ½ inch slices, and serve drizzled with reserved marinade.
Oven Baked Instructions
- Preheat your oven to 425°F. Set aside half of the marinade, then add the chicken and the remaining marinade into a small baking dish. If you have a large baking dish or rimmed sheet pan, omit the marinade as it will spread and possibly burn.
- Bake for 20 to 25 minutes, until or until chicken thighs register 170F or chicken breasts register 165F.
- Optional: If you want a dark, caramelized color you can run the chicken under the broiler for 2-3 minutes at the end of the baking time.
- Remove to a cutting board and allow to rest for 5 minutes. Slice against the grain into ½ inch slices and serve, drizzled with reserved marinade.
You'll need to use a broiler safe pan and watch the chicken carefully, as it will burn exceptionally easily.
Notes
- If oven baking, note that the color and caramelization will not match the photos, which show the chicken grilled. For a closer match to the photos, use the optional broiling step included in the instructions.
- Freeze the chicken and marinade together in a zip-top bag for up to 3 months. Defrost in the fridge overnight and cook right away for one of the easiest make-ahead dinner shortcuts.
- Marinade makes a little more than ½ cup.
- Use tamari in place of soy sauce for gluten-free.
Nutrition
Serving: 1 (of 8) | Calories: 172kcal | Carbohydrates: 10g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 73mg | Sodium: 417mg | Potassium: 472mg | Sugar: 9g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg
