This Teriyaki Chicken Marinade is a game-changer—sweet, sticky, and absolutely packed with flavor! Made with just a handful of simple ingredients like soy sauce, brown sugar, tangy rice vinegar, and fresh aromatics, it creates a perfectly balanced sauce that coats the chicken with layers of savory, sweet, and tangy goodness. It’s quick, easy, and guaranteed to take your meal to the next level!
Teriyaki Sauce Perfection
I’m completely in love with this teriyaki chicken marinade and often I’ll make a double batch once I get all of the ingredients gathered up.
It’s perfect for infusing flavor into chicken, yes! But it’s versatile and can be used for grilled shrimp, pork chops and more.
Marinate your chicken, or protein of choice and cook it up. Then serve over a bed of fluffy white rice or cauliflower rice.
Remember to serve it with some tasty veggie side dishes. My favorite pairing are air fryer green beans or cucumber salad!
Groceries You’ll Need:
Reduced-sodium soy sauce – When developing this recipe, I originally tried it with regular soy sauce and the salt was way too overwhelming. A low sodium option is important for proper flavor balance. I’ve also experimented with tamari as a substitute, and it works wonderfully too, offering a gluten-free option.
Rice vinegar – Vinegar makes this marinade a little bit tangy which perfectly compliments the rich umami soy sauce and sweet brown sugar! Apple cider vinegar or white wine vinegar make nice substitutes.
Brown sugar – You can use light or dark brown sugar! Dark brown is my preference because it has more molasses flavor. No brown sugar on hand? Use honey or regular white sugar.
Garlic & Ginger – In a pinch, you can use garlic powder and ground ginger. However, after testing this recipe with both powder and fresh, I highly recommend using fresh aromatics. They smell incredible and really take your marinade to the next level with their vibrant, aromatic flavor.
Protein – Boneless skinless chicken thighs are my absolute favorite for this recipe. They’re incredibly juicy, tender, and absorb the marinade beautifully, resulting in flavorful, moist chicken every time. However, I’ve also made this recipe with chicken tenders and boneless skinless chicken breasts, and they work well too.
Toppings – Crunchy sesame seeds and fresh chopped green onion or chives!
Making Teriyaki Chicken Recipe
First: Measure low sodium soy sauce, rice vinegar, brown sugar, minced fresh garlic and minced ginger into a large mixing bowl. You can also use an airtight container. Whisk well until sugar dissolves.
Second: Add chicken to the bowl and mix until coated. Try to push the chicken pieces down so they are mostly submerged, then cover the bowl and allow the chicken to marinate in the refrigerator for at least 30 minutes.
Third: Cook chicken on an outdoor grill or stovetop grill pan (or even a large skillet) over medium heat until it reaches an internal temperature of 165°F/74°C. This will take 5 to 6 minutes per side.
Finally: Remove teriyaki chicken from the grill and place it on a plate to rest for about 10 minutes. Rest time is important because it allows juices to redistribute throughout the meat! So try to be patient (I know it’s hard)! Add toppings and enjoy.
Meal Prep It!
This recipe is awesome for meal prep. Grab a big zip-top bag and measure all marinade ingredients strait in, you don’t even have to get a bowl or whisk dirty.
Shake the bag to combine ingredients and continue until sugar dissolves. Add chicken and press the bag flat to remove excess air. Zip it up and squish the chicken around in the ingredients to get it totally coated.
You can store this bag in the fridge for a couple of days (or put int the freezer for 2-3 months) for an easy and incredibly low-effort weeknight dinner down the road. Future you will be so thankful!
More Asian-Inspired Recipes
Honey Garlic Salmon
15 mins
Honey Garlic Chicken Breast
12 mins
Slow Cooker Honey Garlic Chicken
2 hrs 10 mins
Teriyaki Chicken Marinade – Sweet, Savory & Homemade!
Equipment
- 1 Large Mixing Bowl Optional
Ingredients
- ⅓ cup reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- ⅓ cup brown sugar
- 2 garlic cloves minced
- 1 teaspoon fresh ginger minced
- 2 pounds boneless skinless chicken thighs (or breasts)
- Toppings: chopped green onions and sesame seeds
Instructions
- In a medium bowl or zip-top bag, whisk together the soy sauce, rice vinegar, brown sugar, garlic, and ginger until the sugar is dissolved and the mixture is well combined.
- Add the chicken to the marinade, making sure it’s fully coated.
- Cover (or seal the bag) and refrigerate for at least 30 minutes, preferably 2–4 hours. For maximum flavor, marinate overnight. Remove chicken from the marinade and let excess drip off.
- Preheat grill to medium-high heat and cook chicken for 5–6 minutes per side, or until fully cooked (165°F/74°C internal temp).
- Slice the chicken and garnish with green onions and sesame seeds. Serve with rice, steamed veggies, or in lettuce wraps.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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