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.
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.
Nutrition
Serving: 1portionCalories: 310kcalCarbohydrates: 12gProtein: 38gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 7gCholesterol: 120mgSodium: 720mgSugar: 10g
Tried this recipe?Let us know how it was!