Teriyaki Chicken Marinade Recipe
This easy and flavorful teriyaki chicken marinade brings a perfect balance of savory, sweet, and tangy. Use it for grilled, baked, or stir-fried chicken. Ideal for meal prep, and fully customizable to fit gluten-free or low-sodium diets!
Ingredients
- ½ cup soy sauce use low-sodium or coconut aminos for a healthier option
- ¼ cup brown sugar or substitute with honey or maple syrup
- 2 tablespoons rice vinegar
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon sesame oil
- 1 tablespoon honey optional, for extra sweetness
- ½ teaspoon red pepper flakes optional, for spice
- 1.5 lbs boneless chicken thighs or breasts
Instructions
- Combine all ingredients in a mixing bowl or jar: soy sauce, sugar or honey, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes.
- Whisk until smooth and sugar is fully dissolved.
- Place chicken in a large zip-top bag or container. Pour the marinade over the chicken.
- Seal and refrigerate. Marinate chicken for at least 2 hours, up to overnight.
- Cook as desired: Grill, bake, air fry, or stir-fry until chicken is fully cooked (internal temp 165°F or 74°C).
- Optional: Boil leftover marinade for 3–5 minutes to use as a glaze or drizzle.
Notes
- Make it gluten-free: Use tamari or coconut aminos instead of soy sauce.
- Make it low-sodium: Use low-sodium soy sauce or dilute regular soy sauce with water.
- Spice it up: Add sriracha or double the red pepper flakes.
- Meal prep tip: Freeze raw chicken in marinade up to 3 months.