This Teriyaki Chicken Marinade has been a staple in my house for years so it deserved a spot on my website. It's the perfect balance of salty and sweet, yet only requires 4 common ingredients.
Teriyaki Chicken Marinade
I have been using this homemade teriyaki sauce on my blog for years. It all started with my Keto Teriyaki Chicken Recipe and progressed to include teriyaki salmon, teriyaki pork tenderloin, grilled teriyaki chicken and teriyaki chicken legs. A version of this recipe is also in my cookbook!
Making your own teriyaki sauce is so easy and the taste and texture is so much better than store-bought teriyaki sauce. Bottled teriyaki sauce is great in a pinch, though.
Serving Suggestions
- Make an easy teriyaki chicken bowl with bite size pieces of cooked teriyaki chicken, steamed white rice, brown rice or cauliflower rice, and topped with sesame seeds and sliced green onions.
- Make teriyaki burgers - cook the marinade down to a thick glaze coat turkey or chicken burgers just before they are finished cooking and immediately after.
- Not just for chicken - use on your favorite meats. It's so versatile!
Substitutions
- Soy sauce: use Tamari if you need a gluten-free alternative. You can also use low sodium soy sauce.
- Brown sugar: You can use regular sugar in a pinch or dark brown sugar. I use a sugar free substitute for low carb, but regular brown sugar works as well.
- Ginger: I like to use ginger paste anytime I need ginger in a recipe. Freshly grated works as well, of course. You can also use ¼ teaspoon ground ginger.
Storage
Since this homemade teriyaki marinade does not contain any ingredients that can quickly go rancid, it will keep in the refrigerator in an airtight container for 2 weeks.
Marinating time
For the most flavorful chicken, marinate for at least 24 hours. I get everything ready the night before serving, then the next day it's ready to go! I have even let my chicken marinate for 36 hours and it was just as delicious and not mushy.
Easy Teriyaki Chicken Marinade - 4 Ingredients
Ingredients
- ½ cup hot water
- 3 tablespoons packed Brown Sugar Sweetener
- ¼ cup soy sauce
- ½ tablespoon minced garlic
- ½ tablespoons ginger paste or chopped fresh ginger
Method
- In a liquid measuring cup or small bowl combine the hot water and the brown sugar. Stir to dissolve the sugar. Stir in the remaining marinade ingredients.
- This is enough chicken marinade to marinate up to 8 boneless skinless chicken thighs or 4 boneless chicken breasts. Add the chicken pieces to a large bowl and pour the marinade over top. Cover the bowl with a lid or plastic wrap and refrigerate for 1 hour or up to 48 hours.
- Heat a large skillet over medium-high heat. Add a little bit of oil to the pan such as olive oil or avocado oil. Remove the marinated chicken from the bowl and cook in the hot pan for a few minutes on each side to brown the chicken. Reduce to medium heat. Continue to cook the chicken, flipping periodically so it doesn't burn on either side, until a meat thermometer probe inserted halfway through the thickest portion of chicken reads an internal temperature of 165F (74C).
- Make a teriyaki glaze while the chicken cooks: Pour the reserved marinade remaining in the bowl into a small saucepan and heat over medium-high heat. Let simmer for 5-8 minutes or until it thickens. For a thicker sauce, you can combine 1 tablespoon of cornstarch in 2 tablespoons of water. Stir into the simmering sauce to thicken. Spoon the sauce over cooked chicken just before serving. Garnish with sesame seeds and sliced green onions if desired. (note: any uncooked marinade must be discarded)
- Store leftover reserved marinade (that has not been used) in the refrigerator in an airtight container for up to 2 weeks.
Colleen says
This teriyaki sauce is delicious! So glad to have found an amazing teriyaki marinade that's keto friendly! Made the sauce yesterday, added 1.25 pound package of chicken breast chunks, and let it marinate until this afternoon. Lots of flavor, this chicken is a winner!
Penny Peck says
Thank you for recipe. I love teriyaki chicken