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Teriyaki Chicken Marinade

Teriyaki Chicken Marinade Recipe

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 309
Ingredients Method Notes

Ingredients
  

  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 2 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 2 lb boneless, skinless chicken thighs

Method
 

  1. In a bowl, whisk together soy sauce, mirin, brown sugar, garlic, and ginger until the sugar dissolves. Set aside 1/4 cup of the marinade in a small saucepan.
  2. Place chicken thighs in a zip-top bag or dish, pour the remaining marinade over them, seal, and refrigerate for 20 minutes to 2 hours.
  3. Heat a grill or grill pan over medium-high heat and oil the grates. Cook the thighs 6 to 7 minutes per side, until the internal temperature reaches 165°F.
  4. Rest the chicken 3 minutes while you boil the reserved 1/4 cup marinade for 1 minute. Brush the boiled glaze over the sliced chicken and serve.

Notes

Chicken breasts work well here; pound them to an even thickness beforehand. Marinate time of 20 minutes to 2 hours is not included in the total time because you’re not actively working during that window. Always boil reserved marinade that touched raw meat for food safety.