Teriyaki Grilled Chicken Marinade
One taste of this Teriyaki Grilled Chicken Marinade and you'll never need another recipe again! The thick, sweet-and-savory glaze yields a beautifully charred piece of meat that's tender and juicy on the inside. It's summer cookout perfection!
Servings 1 cup of marinade
For the Marinade (Yields 1 cup of marinade):
- ¼ cup soy sauce
- ¾ cup brown sugar
- 1 teaspoon minced fresh garlic
- ½ teaspoon ground ginger
- ¼ cup white wine (or substitute with chicken broth)
- ½ teaspoon onion powder
- ¼ teaspoon Lawry’s seasoned salt
- 1 tablespoon olive oil
- 1 - 1.5 lbs. boneless, skinless chicken breasts*
Optional, for serving:
- Cooked rice
- Sliced green onions
Prepare the Marinade:
Whisk together marinade ingredients in a large measuring cup or bowl.
Place chicken in a large dish or in a zip-top plastic bag.
Set aside ¼ cup of marinade for basting. Pour the rest of the marinade over the chicken and refrigerate for at least 15 minutes (or up to 24 hours).
GRILL THE CHICKEN:
When ready to grill, remove chicken from the marinade.
Discard marinade from the dish.
Heat a grill pan or outdoor grill over medium-high heat. Coat grill or pan with about a teaspoon of oil so that the chicken doesn’t stick. Grill chicken on each side until golden, crispy and cooked through (about 5 minutes per side, or until meat reaches an internal temperature of 160 degrees F). Use the reserved ¼ cup of marinade to baste the chicken once or twice while it cooks on the grill.
Allow meat to rest for about 5 minutes before slicing and serving over rice and garnishing with sliced green onions.
*You can substitute with chicken thighs or chicken wings, if you prefer.
Serving a larger group? If you're feeding more than 3 or 4 people, I would suggest doubling the marinade ingredients and grilling about 2 - 2 ½ lbs. of chicken.
Serving: 1tablespoon of marinade | Calories: 51.4kcal | Carbohydrates: 14g | Protein: 0.3g | Fat: 0.9g | Saturated Fat: 0.1g | Sodium: 184.4mg | Sugar: 10g