Teriyaki Chicken Marinade (Easy Recipe!)

Teriyaki Chicken Marinade on chicken thighs in a pan.

Teriyaki Chicken Marinade (Easy Recipe!)

This teriyaki chicken marinade works for thighs, breasts, drumsticks, or even skewers. It’s salty, garlicky, and slightly sweet, with a glossy finish that clings to the chicken.

Prep Time5

Cook Time15

Marinating Time1

Course: Dinner

Cuisine: Japanese

Keyword: Chicken Teriyaki Marinade, Chicken Teriyaki Recipe, Homemade Chicken Teriyaki, Teriyaki Chicken Marinade, Teriyaki Chicken Marinade Recipe

Servings:

Author: Jennifer Pallian BSc, RD

Ingredients

For Marinade

¼ cup soy sauce
¼ cup cold water
2 ½ tbsp brown sugar
1 ½ tsp cornstarch
2 tsp minced garlic

For Chicken

1 lb boneless skinless chicken thighs or breasts
1 tbsp neutral oil

Instructions

In a small bowl, whisk together soy sauce, water, brown sugar, cornstarch, and garlic until smooth.
Add chicken to a shallow dish or resealable bag. Pour the marinade over top and turn to coat. Let it marinate for at least 30 minutes, or up to overnight.
Heat oil in a skillet over medium-high. Remove chicken from marinade, letting excess drip off. Add to the pan and cook until browned and fully cooked through, 4–7 minutes per side depending on cut and thickness.
Bring remaining marinade to a boil in a small saucepan or microwave-safe bowl until thickened slightly, about 1 minute, and spoon over cooked chicken if desired.

Notes

Best Chicken to Use: Boneless thighs are juicy and cook quickly. Definitely my top pick for for pan-frying or grilling.

Chicken breasts work well too, just don’t overcook them.

Bone-In Chicken: you can use this marinade for 1½ lbs of bone-in chicken cuts like drumsticks or thighs. The marinade also works for wings or skewers. Adjust cooking time to reach 165ºF internal temperature.

Food Safety Note: Always boil leftover marinade before using it as a sauce.

Meal Prep and Leftovers: Cooked chicken keeps in the fridge for 3-4 days or can be frozen.

Nutrition