Easy Teriyaki Chicken Marinade Recipe
This easy homemade teriyaki chicken marinade is sweet, savory, garlicky, and made with simple pantry ingredients. Perfect for grilled chicken, chicken thighs, meal prep bowls, air fryer recipes, and more, this versatile marinade also doubles as a delicious teriyaki glaze.
Servings: 6
Calories: 35
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
Instructions
- 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.
Nutrition
Calories: 35 | Carbohydrates: 6g | Protein: 1g | Fat: 0g | Fiber: 0g