This easy teriyaki chicken marinade is sweet, savory, garlicky, and perfect for grilled, baked, or air fryer chicken. I've been making this homemade teriyaki marinade for years because it uses simple pantry ingredients but tastes so much better than bottled marinade.
Why You'll Love This Teriyaki Chicken Marinade
This homemade teriyaki chicken marinade is one of those recipes I come back to over and over because it makes chicken taste so flavorful with very little effort. The combination of soy sauce, garlic, ginger, and brown sugar creates that classic sweet and savory teriyaki flavor that works perfectly for grilled chicken, skillet chicken, meal prep bowls, and even air fryer recipes. I also love that it doubles as a glaze, so nothing goes to waste.
• Sweet, savory, and garlicky flavor with the perfect balance of salty and sweet
• Made with simple pantry ingredients you probably already have on hand
• Works as both a chicken marinade and a sticky teriyaki glaze
• Great for chicken thighs, chicken breasts, drumsticks, salmon, and pork
• Perfect for grilling, baking, skillet meals, and air fryer recipes
• Family friendly and easy to pair with rice, vegetables, or cauliflower rice
• Easy to make ahead for meal prep and busy weeknight dinners
What This Marinade Tastes Like
This teriyaki chicken marinade has the perfect balance of sweet, savory, salty, and garlicky flavors. The soy sauce gives it that classic rich umami flavor while the ginger and garlic add warmth and depth. As the chicken cooks, the marinade caramelizes into a glossy glaze that coats the chicken beautifully. It tastes much fresher and less overly sweet than bottled teriyaki sauce, and it works just as well for grilled chicken as it does for skillet meals, baked chicken, or air fryer recipes.
Ingredients You'll Need
This easy homemade teriyaki chicken marinade uses simple pantry ingredients to create the perfect sweet and savory flavor. You probably already have most of these ingredients on hand, which makes this one of my favorite last minute marinades for chicken, salmon, or pork.
• Soy sauce: The base of the marinade that gives it that classic salty, savory teriyaki flavor. You can use low sodium soy sauce or tamari if needed.
• Brown sugar: Adds sweetness and helps the marinade caramelize into a glossy glaze as the chicken cooks. I often use a brown sugar substitute to keep it lower carb.
• Garlic: Fresh minced garlic gives the marinade bold flavor and makes it taste much fresher than bottled teriyaki sauce.
• Ginger: Adds warmth and classic teriyaki flavor. I usually use ginger paste because it is quick and easy, but freshly grated ginger works great too.
• Hot water: Helps dissolve the brown sugar so the marinade mixes together smoothly.
How To Make Teriyaki Chicken Marinade
This homemade teriyaki chicken marinade comes together in just a few minutes and can be used right away or made ahead for meal prep. I love making a batch the night before so the chicken has plenty of time to soak up all of the sweet and savory flavor.
- Make the marinade: In a small bowl or liquid measuring cup, whisk together the hot water and brown sugar until dissolved. Stir in the soy sauce, garlic, and ginger until combined.
- Marinate the chicken: Place the chicken in a large bowl, baking dish, or zip-top bag and pour the teriyaki marinade over the top. Cover and refrigerate for at least 30 minutes or up to 24 hours for the best flavor.
- Cook the chicken: Remove the chicken from the marinade and cook using your favorite method such as grilling, skillet cooking, baking, or the air fryer until the internal temperature reaches 165F.
- Make a glaze if desired: Simmer the reserved marinade in a small saucepan for several minutes until slightly thickened. For a thicker teriyaki glaze, stir in a cornstarch slurry and cook until glossy and thickened. Spoon over the cooked chicken before serving.
How Long To Marinate Chicken
For the best flavor, I recommend marinating the chicken for at least 30 minutes, but overnight is even better if you have the time. This gives the soy sauce, garlic, and ginger time to soak into the chicken and helps create that classic sweet and savory teriyaki flavor. Chicken thighs are especially forgiving and can marinate for up to 24 hours without drying out. Chicken breasts can also be marinated overnight, but I usually try not to go much longer than 24 hours so the texture stays tender and juicy.
Best Chicken Cuts For Teriyaki Marinade
You can use this teriyaki chicken marinade with almost any cut of chicken, but some cuts work especially well because they stay juicy and caramelize beautifully as the marinade cooks.
• Chicken thighs: My favorite option because they stay extra juicy and flavorful, especially when grilled or cooked in a skillet. Boneless skinless chicken thighs are perfect for meal prep bowls and rice bowls.
• Chicken breasts: A leaner option that still turns out tender and flavorful when marinated properly. I like slicing cooked chicken breasts for salads, bowls, and easy weeknight dinners.
• Drumsticks and chicken legs: The teriyaki glaze gets sticky and caramelized on the skin, making these especially family friendly and great for grilling or baking.
• Chicken wings: Perfect for a sticky teriyaki appetizer or game day recipe. The sauce clings really well to crispy wings.
• Chicken skewers: Great for grilling during the summer and easy to serve with rice and grilled vegetables.
Ways To Cook Teriyaki Chicken
One of my favorite things about this teriyaki chicken marinade is how versatile it is. You can use it with almost any cooking method, which makes it perfect for easy weeknight dinners, meal prep, or summer grilling.
• Grilled chicken: The sugars in the marinade caramelize beautifully on the grill and create that classic sticky teriyaki glaze. This is my favorite way to use chicken thighs with this marinade.
• Skillet chicken: Perfect for quick dinners and meal prep bowls. Cook the chicken in a hot skillet until browned and glossy, then spoon extra glaze over the top before serving.
• Air fryer chicken: The air fryer gives the chicken slightly crispy edges while keeping the inside juicy and flavorful. Great for chicken thighs, chicken bites, or drumsticks.
• Baked chicken: An easy hands-off option for busy nights. Bake the chicken until cooked through, then brush with extra teriyaki glaze before serving.
• Chicken skewers: Thread marinated chicken onto skewers and grill for an easy summer dinner that is family friendly and great with rice or grilled vegetables.
How To Turn The Marinade Into A Glaze
One of my favorite ways to use this teriyaki chicken marinade is to turn it into a thick, glossy glaze for serving. After removing the chicken from the marinade, pour the used marinade into a small saucepan and bring it to a simmer over medium heat. Let it cook for 5 to 8 minutes so it is fully cooked through and safe to serve.
For a thicker teriyaki glaze, whisk together 1 tablespoon cornstarch with 2 tablespoons water and stir it into the simmering sauce. Continue cooking for another 1 to 2 minutes until thickened and glossy. Spoon the glaze over grilled chicken, chicken thighs, drumsticks, rice bowls, or vegetables just before serving for extra flavor.
What To Serve With Teriyaki Chicken
This teriyaki chicken marinade pairs well with so many different sides, which is one reason I make it so often for easy weeknight dinners and meal prep. You can keep it lower carb with vegetables and cauliflower rice or make it more family friendly by serving it with regular rice or noodles.
- White rice or brown rice: A classic pairing that soaks up all of the extra teriyaki glaze perfectly.
- Cauliflower rice: An easy lower carb option that still works really well with the sweet and savory flavors.
- Steamed broccoli: Simple, healthy, and perfect for serving alongside teriyaki chicken bowls.
- Air fryer green beans: One of my favorite quick vegetable sides for busy nights.
- Stir fried vegetables: Bell peppers, onions, snap peas, carrots, and zucchini all work really well with teriyaki chicken.
- Cucumber salad: A cool and refreshing side dish that balances the rich teriyaki glaze.
- Noodles or ramen: Great for a more comforting family dinner option.
- Lettuce wraps: A lighter low carb way to serve chopped teriyaki chicken with crunchy vegetables and sesame seeds.
Storage Instructions
Store leftover teriyaki chicken marinade in an airtight container or mason jar in the refrigerator for up to 2 weeks. I like keeping a batch in the fridge because it makes weeknight dinners so much easier. You can quickly marinate chicken, salmon, pork, or vegetables without making a sauce from scratch every time.
If the marinade has already been used with raw chicken, it should either be cooked into a glaze before storing or discarded after use. Cooked teriyaki chicken can be stored in the refrigerator for up to 4 days and reheats well for meal prep bowls, salads, and quick lunches.
Frequently Asked Questions
Yes! This homemade teriyaki marinade works really well with salmon, pork tenderloin, shrimp, steak, and even vegetables. I use it most often with chicken thighs and salmon.
Absolutely. You can make the marinade and store it in the refrigerator for up to 2 weeks in an airtight container or mason jar.
Yes. You can freeze the marinade on its own or freeze raw chicken directly in the marinade for an easy future meal. Thaw overnight in the refrigerator before cooking.
Yes. I often use ginger paste because it is quick and convenient. Bottled minced garlic works well too.
Yes. I usually use a brown sugar substitute to keep the marinade lower carb while still getting that sweet and savory teriyaki flavor.
Recipe Card
Easy Teriyaki Chicken Marinade Recipe
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.
Notes
- This marinade works best with chicken thighs, chicken breasts, drumsticks, wings, or chicken skewers.
- For the best flavor, marinate the chicken for at least 30 minutes or up to 24 hours.
- Chicken thighs are more forgiving and stay juicy even with longer marinating times.
- To make a thicker teriyaki glaze, simmer the marinade with a cornstarch slurry until glossy and thickened.
- The sugars in the marinade caramelize quickly, so keep an eye on the chicken while grilling or skillet cooking to prevent burning.
- I usually use a brown sugar substitute to keep this recipe lower carb, but regular brown sugar works just as well.
- This marinade is also delicious with salmon, pork tenderloin, shrimp, or vegetables.
- Nutrition information will vary depending on whether you use regular brown sugar or a sugar free substitute.
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