Teriyaki Chicken Marinade is the sweet, savory glaze I reach for anytime I want dinner to taste like more effort than it actually took. Soy sauce, brown sugar, rice vinegar, and fresh garlic and ginger come together in one bowl, no bottled sauce or hard-to-find ingredients required. It only takes 5 minutes to mix, and the chicken can go from fridge to grill in as little as 30 minutes, though I’ll explain why longer is worth it. From start to plate, you’re looking at about 45 minutes total.
Why I Stopped Buying Bottled Teriyaki
I’ve been making a version of this teriyaki marinade for years, long before I ever measured anything precisely for this blog. What makes this one different from the bottled stuff is control. I know exactly how much salt goes in, and I can taste and adjust the balance of sweet and tangy before the chicken ever touches it, which just isn’t possible with a store-bought sauce.
Thomas asks for this on repeat, especially when I slice the chicken instead of serving it whole so it’s easier for him to eat. It’s become one of our regular Tuesday dinners because the marinade comes together while I’m doing something else in the kitchen.
When I want a full meal out of it, I like to serve it alongside my Garlic Parmesan Cauliflower Rice instead of plain rice, since it soaks up the extra glaze just as well.
If you love this flavor profile, my Honey Garlic Chicken Thighs is another one in the same sweet-savory family that I make just as often.
Key Ingredients:
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
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.
No Mirin or Sesame Oil: You’ll notice I don’t call for either one here. I’ve tested this marinade both ways, and while mirin adds a nice sweetness, brown sugar is already doing that job, and I found sesame oil can overpower the garlic and ginger if you’re not careful with the amount. I’d rather keep the ingredient list short and let the aromatics come through clearly.
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.
Making Teriyaki Chicken Recipe
Before you start: grab a large bowl or a gallon zip-top bag, either works well here. I usually use the bag when I’m meal prepping since there’s no dish to wash after.
First: I whisk the soy sauce, rice vinegar, brown sugar, garlic, and ginger together in a bowl until the sugar fully dissolves. I like to do this before adding the chicken so I can taste and adjust the sweet-to-tangy balance while it’s still just sauce.
Second: I add the chicken and turn it a few times until every piece is coated, then press it down so it’s mostly submerged. I cover the bowl and refrigerate for at least 30 minutes. If I have the time, I’ll let it go 2 to 4 hours, since the flavor gets noticeably deeper the longer it sits.
Third: I cook the chicken on a grill or grill pan over medium heat until it hits 165°F internally, about 5 to 6 minutes per side. I keep the heat at medium rather than high, since the sugar in the marinade will burn before the chicken cooks through if the pan is too hot.
Finally: I pull the chicken off the heat and let it rest on a plate for about 10 minutes before slicing. This matters more than it seems, cutting too early lets the juices run out onto the cutting board instead of staying in the meat. Then I add the toppings and serve.
Olivia’s Recipe Tips
Pull your chicken out of the fridge 15 minutes before grilling. Cold chicken hitting a hot grill cooks unevenly, the outside gets done before the inside catches up.
Reserve a couple tablespoons of marinade before it touches raw chicken if you want a basting sauce. That way I have something safe to brush on partway through grilling without worrying about cross contamination.
If you’re doubling the batch, marinate in two separate bags instead of one large one. I learned this the hard way. Cram too much chicken into one bag and the pieces in the center barely touch the marinade, so you end up with uneven flavor.
More Asian-Inspired Recipes
Honey Garlic Salmon
15 mins
Honey Garlic Chicken Breast
15 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
To reheat: Reheat in the oven until warmed through. You can also reheat it in the microwave.
To freeze: Tightly wrap and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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