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Teriyaki Marinade for Grilled Chicken was one of the first recipes I made when cooking stopped being a chore and started feeling like home again.
I’m Amanda, 50 years old and raised on simple meals and second helpings. I started this site as a quiet way to collect the recipes that worked for my busy, imperfect life.
Now I focus on healthy chicken dinners that are easy, flavorful and family‑tested. Nothing fancy—just real food for real days.
I’m glad you’re here. Let’s make something good.
Why This Recipe Works
Flavorful, Balanced, and Fast
What I love about this Teriyaki Marinade for Grilled Chicken is that it’s not trying too hard. It’s simple — just salty, sweet, tangy, and warm with garlic and ginger. The ingredients are nothing fancy, but when they come together, they stick to the chicken in the best way. A quick whisk, and you’re done.
Great for Families and Meal Prep
I’ve used this recipe on rushed weeknights and calm Sundays, and it’s held up every time. The marinade can sit for an hour or overnight — no stress either way. And when the chicken’s cooked? It keeps beautifully. I’ve tucked slices into rice bowls, sandwiches, and even eaten it cold from the fridge. That’s how you know it’s good. This Teriyaki Marinade for Grilled Chicken just fits into real life.
Works With Any Cut of Chicken
I’ve tried it on thighs, breasts, even drumsticks once when that’s all I had. It always turns out. Thighs stay juicy, breasts slice clean, and the flavor holds up. You don’t have to overthink it — just grab what’s in the fridge and let the marinade do the rest.
Let’s take a look at what goes into this dish — it doesn’t take much, but each ingredient plays a key role in bringing that signature flavor to life.
Ingredients You’ll Need
This Teriyaki Marinade for Grilled Chicken relies on thoughtful staples rather than fancy ingredients. You can usually pull it together from pantry basics and a few refrigerator staples—even on a weeknight. Below are the ingredients you’ll need, along with smart substitutions if something is missing.
Pantry & Fresh Ingredients
- ½ cup low‑sodium soy sauce – This forms the heart of the Teriyaki Marinade for Grilled Chicken, bringing the salty, savory notes you expect. Using low‑sodium soy sauce keeps the dish from becoming overly salty, especially if you reduce the sauce into a glaze. If you don’t have low‑sodium, use regular soy sauce and reduce other added salt.
- ⅓ cup mirin (sweet Japanese rice wine) – Mirin lends the smooth sweetness and subtle tang characteristic of Teriyaki Marinade for Grilled Chicken. You’ll usually find it near the soy sauce or in the international aisle. If you’re out of mirin, mix apple juice or white wine with a pinch of sugar to mimic its flavor.
- 3 tablespoons light brown sugar – Brown sugar adds sweetness and encourages caramelization, giving the chicken its irresistible golden grill marks. Dark brown sugar can be used, but it will impart a deeper molasses flavor.
- 2 tablespoons honey – Honey adds stickiness and helps the sauce cling to the chicken. It also balances the vinegar and soy so the flavor never feels sharp. Maple syrup will work as a substitute, though it will change the taste slightly.
- 2 tablespoons rice vinegar – A mild vinegar that cuts through the sweetness and salt, adding brightness and preventing the sauce from feeling heavy. Apple cider vinegar or white wine vinegar can stand in if needed.
- 1 tablespoon minced garlic (about 2–3 cloves) – Fresh minced garlic gives punch, aroma, and a bit of heat. Jarred garlic works in a pinch. If necessary, use about ½ teaspoon garlic powder instead.
- 1 tablespoon minced fresh ginger – Ginger adds a warm, spicy note and makes the Teriyaki Marinade for Grilled Chicken taste “real” rather than bottled. If fresh ginger isn’t available, use ½ teaspoon ground ginger.
- ½ teaspoon toasted sesame oil – A finishing touch that adds rich, nutty aroma. Store sesame oil in the refrigerator after opening to keep it fresh.
Chicken & Sauce Thickener
- 2½ pounds boneless, skinless chicken thighs or breasts – This Teriyaki Marinade for Grilled Chicken works beautifully on both. Thighs stay juicy and are forgiving on the grill; breasts cook faster and are great for slicing into rice bowls or wraps. Use what you have—the recipe is flexible.
- 3 tablespoons water + 1½ teaspoons cornstarch – These are used to thicken the reserved Teriyaki Marinade for Grilled Chicken mixture at the end, turning it into a glossy glaze. The water loosens the mixture, and the cornstarch slurry gives it the perfect cling when brushing the chicken.
Optional Garnishes
- Sliced green onions – Add color and a pop of freshness.
- Toasted sesame seeds – Provide crunch and a finished look.
This ingredient list ensures your Teriyaki Marinade for Grilled Chicken will have the right balance of salty, sweet, and savory flavors, with plenty of room to adapt based on what’s in your pantry.
Now you’ve got your ingredients ready, it’s time to prepare the rest. Here’s the exact method I use to make Teriyaki Marinade for Grilled Chicken
How to Make It (Step-by-Step)
Step 1: Whisk the Marinade
In a medium bowl, combine the soy sauce, mirin, brown sugar, honey, rice vinegar, garlic, ginger, and sesame oil. Whisk everything together until the mixture is smooth and the sugar has dissolved. Set aside ½ cup of this marinade for later use as a glaze. Pop it in the fridge to keep it cool.
Step 2: Marinate the Chicken
Place the chicken in a large zip-top bag or shallow dish. Pour the remaining marinade over the chicken, making sure it’s well coated. Press out as much air as possible, seal the bag, and gently squish it to coat the chicken evenly. Marinate in the fridge for at least 1 hour (up to 8 hours). If you remember, turn the chicken once or twice for better flavor absorption.
Step 3: Preheat the Grill
Heat your grill to medium heat (about 375°F). Clean the grates and lightly oil them to prevent the chicken from sticking. The goal is steady heat, not direct flames.
Step 4: Grill the Chicken
Place the chicken on the grill. Grill for about 5–7 minutes per side, depending on thickness. Chicken thighs will take a bit longer, while breasts will cook faster. To ensure it’s done, use a thermometer—165°F in the thickest part of the chicken means it’s perfectly cooked.
Step 5: Make the Glaze
While the chicken is grilling, pour the reserved ½ cup marinade into a small saucepan. Add 2 tablespoons of water and bring the mixture to a simmer over low heat. In a small bowl, mix 1 tablespoon of water with cornstarch, then stir this slurry into the simmering marinade. Cook for 30–60 seconds until the glaze thickens and becomes glossy.
Step 6: Glaze and Serve
Once the chicken is done, brush it with the thickened glaze. Garnish with sliced green onions and sesame seeds for added color and crunch, if you like. Let the chicken rest for 5 minutes before slicing to ensure all the juices stay inside.
Why This Recipe Works
Sometimes the simplest recipes are the ones that really shine. This Teriyaki Marinade for Grilled Chicken is a perfect example: straightforward to prepare, consistent on the grill, and full of flavor.
The Marinade Really Penetrates the Chicken
We’ve all mixed up a delicious‑tasting sauce that somehow disappears once it hits the grill. This isn’t one of those. The soy sauce in the Teriyaki Marinade for Grilled Chicken gets to work quickly, helping the salt and other flavors soak deep into the meat. Fresh garlic and ginger cling to the chicken, so even after cooking you’ll taste those warm, savory notes throughout. Letting it sit for just an hour makes a big difference, but leaving it overnight is even better.
he Grill Turns Sugar Into Something Amazing
Brown sugar and honey aren’t just sweeteners here; they’re what give this dish its beautiful, caramelized finish. As the chicken cooks, the sugars melt and form a sticky glaze. The grill adds a bit of char, giving you juicy chicken on the inside and crisp edges on the outside. It’s the kind of result that gets people asking for your secret.
Balanced Flavor
What sets this recipe apart is how well everything plays together. Nothing is too salty, too sweet, or too sharp. Soy sauce adds depth, honey and brown sugar bring warmth, and a splash of rice vinegar keeps it bright. A hint of sesame oil ties it all together, while garlic and ginger add bite and warmth. It’s bold enough to be interesting, but mellow enough for everyone to enjoy—from kids to dinner guests.
And if you’re ready to put your own spin on this dish, the variations below offer easy ways to adapt it to your lifestyle — whether you’re eating low-carb, going meat-free, or just switching things up.
Real‑Life Variations & Adaptations
The beauty of this Teriyaki Marinade for Grilled Chicken is how easy it is to make it your own. Every family has different tastes and needs; here’s how I’ve tweaked it over the years:
Going gluten‑free?
Swap out the soy sauce for tamari or coconut aminos. Make sure your rice vinegar is labeled gluten‑free if that’s important to you. I’ve tried this for friends who are celiac, and they loved it—no one noticed the difference.
Craving more heat?
I’m a spice fan, so I often stir in a spoonful of Sriracha or gochujang before adding the chicken. A few chili flakes work in a pinch. The blend of sweet and spicy turns out beautifully on the grill.
Not just for chicken.
Don’t be afraid to use this teriyaki on salmon, shrimp, tofu, or even grilled veggies. Pineapple or mushrooms soak it up wonderfully. If you’re using it more as a sauce than a soak, feel free to skip thickening it with cornstarch.
Oven lover?
When the weather isn’t cooperating, I bake the marinated chicken at 400 °F for about 25 minutes, then broil it for a couple of minutes to get that caramelized top. Brush on the glaze just before broiling for the best results.
Prep ahead and enjoy all week.
I like to cook extra chicken and keep it sliced in the fridge. It’s great in rice bowls, wraps or tacos, or tossed over salads. The teriyaki keeps it moist, even after reheating, which is a rare bonus.
But before you pack it up or fire up the grill, let’s make sure you’re avoiding a few easy-to-miss mistakes that can mess with flavor or texture.
Common Mistakes and How to Avoid Them
Even simple dishes—like a good Teriyaki Marinade for Grilled Chicken—have a few pitfalls. These tips will help you sidestep the most common missteps when making your teriyaki:
Don’t over‑marinate.
A short soak is all you need—anywhere from one to eight hours. Leave the chicken in the Teriyaki Marinade for Grilled Chicken for a day or more and the meat can turn mushy or stringy.
Reserve a clean glaze.
Always pull out some of the sauce before adding raw chicken. That way you’ll have a safe glaze to brush on at the end, and you won’t risk serving undercooked, contaminated sauce.
Cook to the right temperature.
Use a meat thermometer to check doneness. Chicken is safe and juicy at 165 °F; anything less can be unsafe, and anything more can dry it out, especially breast meat.
Watch your grill heat.
Grilling over medium or medium‑high heat is ideal. Too high and the sugars in the teriyaki will burn before the chicken is cooked through; too low and you won’t get that nice caramelized finish.
Got more questions before you get started? Let’s go over the most common ones to help you feel fully prepared and confident in the kitchen.
Frequently Asked Questions
If you love restaurant-style recipes, check out this Panda Express Grilled Teriyaki Chicken for another flavorful twist.
Can I use chicken breasts instead of thighs for teriyaki chicken?
Yes. Chicken breasts work beautifully with this Teriyaki Marinade for Grilled Chicken—they just cook faster. Keep an eye on them and pull them off the grill at 165 °F so they stay juicy. I like slicing them thin and brushing on extra glaze before serving. Thighs remain more succulent, but both cuts pair well with the sauce.
How long should I marinate the chicken in teriyaki sauce before grilling?
Anywhere from one to eight hours is ideal. Even 30 minutes will add some flavor if you’re short on time, but four hours is the sweet spot—long enough for the flavors in this Teriyaki Marinade for Grilled Chicken to soak in without softening the meat too much.
Can I prepare the teriyaki sauce in advance and refrigerate it?
Definitely. Mix the sauce and store it in a sealed jar or container in the fridge for up to five days. If it thickens, just give it a shake or stir before using. You can even freeze it in a zip‑top bag for later; let it thaw overnight when you need it.
What side dishes go well with grilled teriyaki chicken?
Steamed jasmine rice is a classic pairing. I also enjoy it with grilled pineapple, sesame noodles, or a crunchy cabbage slaw dressed with rice vinegar. If you’re aiming for something lighter, a big green salad or roasted broccoli works just as well.
Before You Go
You don’t have to be a fancy cook to make something special. This recipe is proof.
Whether you grilled it for a weeknight dinner, packed it in lunches, or served it to friends on the weekend — you did something good. You took a few pantry staples and turned them into something warm, sticky, and satisfying. And that matters.
Food doesn’t have to impress anyone but you and the people you love. And when a recipe like this makes everyone pause, smile, and ask for seconds — well, that’s more than enough.
Thanks for being here.
If you enjoyed this, you might also love our Grilled Teriyaki Chicken or our juicy Panda Express Grilled Teriyaki Chicken. Both are packed with bold flavor and grill-ready ease.
— Amanda
Craving more one-pot wonders? Find me on Facebook and Pinterest — real food, made for real life.
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Teriyaki Marinade for Grilled Chicken recipe
A simple, flavorful teriyaki marinade that transforms grilled chicken into something sticky, juicy, and unforgettable—perfect for busy weeknights or weekend meal prep.
- Total Time: 25 minutes + marinate time
- Yield: 4 servings 1x
Ingredients
- ½ cup low‑sodium soy sauce
- ⅓ cup mirin (sweet Japanese rice wine)
- 3 tablespoons light brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic (about 2–3 cloves)
- 1 tablespoon minced fresh ginger
- ½ teaspoon toasted sesame oil
- 2½ pounds boneless, skinless chicken thighs or breasts
- 3 tablespoons water + 1½ teaspoons cornstarch
- Optional: Sliced green onions
- Optional: Toasted sesame seeds
Instructions
- In a medium bowl, whisk together the soy sauce, mirin, brown sugar, honey, rice vinegar, garlic, ginger, and sesame oil until smooth. Reserve ½ cup of marinade for glaze and refrigerate it.
- Place chicken in a large zip-top bag or dish, pour remaining marinade over it, and marinate in the fridge for 1 to 8 hours, turning once or twice if possible.
- Preheat grill to medium heat (about 375°F) and oil grates lightly.
- Grill chicken for 5–7 minutes per side, or until internal temperature reaches 165°F.
- Meanwhile, simmer the reserved marinade with 2 tablespoons water. In a small bowl, mix 1 tablespoon water and cornstarch, then add to simmering marinade and stir until thickened and glossy.
- Brush the grilled chicken with glaze, garnish with green onions and sesame seeds if desired, and let rest 5 minutes before slicing.
Notes
Use thighs for juiciness or breasts for easy slicing. The marinade keeps well and works for salmon, shrimp, or tofu too. Avoid over-marinating, and always reserve some marinade separately for glazing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Quick Healthy Chicken Recipes
- Method: Grilled
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 10g
- Sodium: 720mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 120mg