Marinating chicken with teriyaki sauce is a quick and easy way to add some nice flavor without all the extra work. If you’ve only used teriyaki sauce in stir-fries, then think again! There are plenty of other recipes you can use this sweet and spicy sauce in. Cooking on a Budget has every single recipe you’ll ever need (including some great looking desserts!)
Marinating Chicken With Teriyaki Sauce
This simple marinade inspired by teriyaki combines everyone’s favorite ingredients; Japanese versions often contain sake and mirin but no garlic or ginger. Combine it with 1 1/2 pounds of chicken and store it in the freezer for the weeks when you forget to prepare meals.Keep Recipe
- Level: Easy
Ingredients
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1/2 cup soy sauce
1/4 cup canola oil
3 tablespoons sugar
2 teaspoons grated fresh ginger
2 teaspoons toasted sesame oil
2 teaspoons sesame seeds
2 cloves garlic, grated
Kosher salt
4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds)Add to Shopping List
Directions
- Using as a marinade: In a sizable sealable plastic bag, combine the soy sauce, oil, sugar, ginger, sesame oil, sesame seeds, garlic, and 1/2 teaspoon salt. Squeeze off the air, close the container snugly, and add 4 boneless, skinless chicken breasts or 8 boneless, skinless thighs (about 1 1/2 pounds). Massage the chicken lightly to coat it with the marinade. Defrost in the refrigerator the night before cooking; refrigerate for two hours; or freeze for up to one month.
- To cook, take the chicken out of the bag and place it on a baking sheet lined with foil, allowing any extra marinade drop off. For about 12 minutes, broil, turning once, until slightly browned, cooked through, and an instant-read thermometer reads 165 degrees F.
Teriyaki Chicken – Do You Use Teriyaki Sauce or Marinade?
What is Teriyaki Chicken?
The Teriyaki Chicken is a somewhat ginger-flavored, mildly sweet, mildly sour dish. This dish is especially what you would like for dinner after a hard day of business. Serve your mother your plate, along with a side of steaming rice and broccoli, so she can see how well-balanced and healthy your diet is. Any other type of protein may be substituted, not just dark meat, pig, beef, or tofu. The flavor of the teriyaki chicken cannot be replaced.
Do you have to marinate Teriyaki Chicken?
Because the marinade is what makes your chicken juicy and tender, it is a crucial stage in the preparation of teriyaki chicken. Although marinating the chicken before cooking is advised, the choice is entirely yours. If you don’t want to marinate the chicken, you can use teriyaki sauce later.
The chicken should be marinated in the teriyaki marinade for at least an hour for the best results so that the flavor may permeate the meat. The acidity in the teriyaki marinade will start to affect the texture of the chicken if you marinate it for more than 8 hours.
Is Teriyaki Sauce the same as Teriyaki Marinade?
The terms “marinade” and “teriyaki sauce” are not synonymous. The method each is applied to flavor the meat is the fundamental distinction between teriyaki sauce and teriyaki marinade. Teriyaki marinating is a gradual, thorough process that allows the teriyaki sauce to permeate the flesh of the chicken, beef, and fish. Typically, teriyaki sauce is used to flavor meat right away. On a grill or in a wok, teriyaki sauce is typically used to cook the meat. Teriyaki sauce is frequently served as a side dish with any cooked meat, particularly with delectable BBQ dishes.
Teriyaki sauce and marinade are two distinct ingredients, but they share many characteristics. Many various kinds of meat and noodle dishes taste better when two particular ingredients are included. Teriyaki sauce and marinade are occasionally combined in a single recipe. Meat can either be marinated and then finished with Teriyaki sauce, or Teriyaki sauce can be injected into the meat and it can be marinated slowly before cooking. Each bite will have a deep Teriyaki flavor thanks to both methods.
How to make Teriyaki Sauce at home?
To create teriyaki sauce at home, just follow these simple instructions. Soy sauce, brown sugar, ginger, garlic, mild honey, salt, oil, mirin, and cornstarch water should be combined in a bowl. Transfer the mixture to a small saucepan once it has thickened, and simmer it there for about 4 minutes. Once the sauce has reached the desired consistency after 4 minutes, it is ready! For up to two weeks, you can keep it in the refrigerator in a jar. With time, the flavors will become fantastic. So savor your Teriyaki Chicken with this fantastic homemade teriyaki sauce!
How to make Teriyaki Marinade at home?
Making teriyaki chicken marinade at home is quite simple. In a medium bowl, mix salt, white sugar, garlic powder, and ground ginger. In a mixing bowl, combine low sodium teriyaki sauce and Worcestershire sauce. Stirring should be kept up until the dry ingredients are thoroughly blended. The meat can be rubbed with the marinade that has been produced. Place the chicken in the refrigerator for a few hours after wrapping it in plastic.
Can you consume Teriyaki Marinade raw?
It is not recommended to consume Teriyaki Marinade raw. The Teriyaki marinade is usually used to marinate the meat for hours in the refrigerator. Consume the Teriyaki meat once it is baked on heat using a frying pan, grill, or inside an oven.
How to marinate and cook Teriyaki Chicken?
- Pour the Teriyaki Marinade over the chicken and coat it thoroughly.
- Put it in a plastic bag, seal it, and let the air out as much as you can.
- Put the meat in the refrigerator and give it time to marinate in the teriyaki sauce.
- When the meat has finished marinating, preheat the grill to medium. (about 375 degrees).
- In a skillet with hot oil, grill the chicken until it reaches 165° C and turns brown.
- When the chicken is almost done, pour the Teriyaki sauce into the pan and let it to simmer and cook until it thickens.
- While the Teriyaki chicken is still hot, serve it. Add sesame seeds and spring onions as a garnish, if desired.
How long to marinade Teriyaki Chicken?
Marinate chicken for best results and flavors for at least 1 hour to enable time to absorb flavor. Ideally, don’t let the chicken marinate for more than 8 hours because the acidity in the marinade begins to react and change the texture of the chicken meat.
What happens if you marinate chicken for too long?
The taste will not penetrate the meat if you don’t marinate it long enough. However, marinate chicken for too long will cause the meat to be soft and soggy. Practice and experiment with the marinate timing until you achieve an excellent marinade that gives you flavor and perfectly cooked moist chicken.
Do you rinse marinade off the chicken before cooking?
The marinade will effectively penetrate the chicken after being applied and left to sit for a few hours. The outcome is chicken that is juicy, flavorful, and tender. There is no need to rinse the chicken to remove leftover marinade. Place everything on the baking sheet and keep it there in the oven. The additional marinade will give the chicken a sauce-like texture and an excellent overall flavor.
Teriyaki Chicken Marinade (No Added Sugar & Soy Free)
There is no additional sugar, soy, or alcohol in this five-ingredient marinade for teriyaki chicken. For that perfect savory ginger-garlic flavor and consistently great chicken dinners, use just basic real-food ingredients.
With the help of this simple recipe for Teriyaki Chicken Marinade, you can make flavorful and delicious teriyaki chicken at home. Add that everyone-loves, so-delicious sesame-ginger flavor to your favorite multipurpose protein and watch it vanish. There are only five common cupboard ingredients needed for this teriyaki marinade for chicken. Continue reading for our recommended marinating times and some mouthwatering ways to eat your tonight’s tender marinated teriyaki chicken.
A Simple Low-Sugar Marinade For Teriyaki Chicken
Soy sauce, sake or mirin (a sweet cooking wine), and sugar are the main ingredients in most teriyaki sauce recipes. But none of those elements are present in our Teriyaki Chicken Marinade. We’re here to demonstrate that you don’t need any highly processed soy, alcohol, or more brown sugar to create a delightful sweet-savory garlic-ginger flavor.
Ingredients For Teriyaki Chicken Marinade
You only need a handful (yes, exactly five) ingredients to make this teriyaki marinade for chicken. Here’s what to gather:
- Chicken – you can use boneless skinless chicken breasts, chicken thighs, or legs
- Coconut aminos – this pantry staple is very similar to soy sauce, but contains significantly less sodium, is always gluten free, and is made from just two simple ingredients (coconut sap and sea salt)if you don’t have coconut aminos, you can sub half the amount of soy sauce, tamari, or shoyu
- Toasted sesame oil – use dark sesame oil, which is toasted
- Garlic powder – or you can sub 1 minced garlic clove
- Ground ginger – or you can use 1 teaspoon of minced fresh ginger
What Are Coconut Aminos?
We prefer to have coconut aminos (also known as coconut liquid aminos or coco aminos) in our pantries and use them in a range of dishes because they are a healthy flavoring ingredient. Learn more about coconut aminos in this post, including their definition, applications, alternatives, and top brands.
For an in-depth nutritional analysis of one serving, including calories, carbs, fiber, cholesterol, and more, see the recipe card below.
How To Make Teriyaki Chicken Marinade
You can have this chicken teriyaki marinade ready to go in less than 5 minutes, and get your poultry soaking away in its flavor bath.
- Place the chicken in a heavy-duty zip-top bag, a reusable silicone bag, a large bowl, or a freezer-safe container.
- Combine all of the teriyaki chicken marinade ingredients in a bowl; whisk together and pour over the chicken. Make sure the chicken is immersed in the marinade and then just let it soak. Read below for our recommended marinating times.
How Long Should I Marinate Teriyaki Chicken?
You can marinate chicken in the fridge or in the freezer. Here are the two basic methods:
- How long chicken should marinate in the fridge: Put the chicken in the fridge as soon as the marinade is all on it, whether it’s in a bowl or a bag. To allow the acid to tenderize the chicken and the flavors to permeate the meat, marinate the chicken for at least 4 hours. On the long end, it’s okay to store the marinated chicken, covered or packed in a bag, in the refrigerator for two to three days before cooking. Every 12 to 24 hours, you should flip the bag over (or, if the chicken is in a bowl, toss the contents).
- How long chicken should marinate in the freezer: You may prepare this chicken marinade and freeze the entire package, including the bag containing the chicken and the marinade, for up to two months. Just make sure to remove as much air from the bag as possible before securing it. When it’s time to cook the marinated chicken, remove it from the freezer and thaw it for 24 hours in the refrigerator.
4 Ways To Cook Marinated Teriyaki Chicken
After your chicken has been marinating in this delicious teriyaki chicken marinade, there are several different ways you can cook it. Here are our suggestions:
- Oven baking: Preheat the oven to 375℉. Remove the chicken from the marinade, discarding the juices. Place the chicken in a baking dish or on a rimmed baking sheet lined with parchment paper or a silicone baking mat. Bake the marinated teriyaki chicken recipe until the juices run clear and chicken is no longer pink in the middle, 15-20 minutes. Make sure the thickest part of the chicken registers 165℉ on an instant-read thermometer.
- Oven broiling: Remove the chicken from the marinade, discarding the juices. Position the top oven rack 8 inches below your oven’s broiler element. Preheat the oven broiler to medium-high. Place the chicken on a rimmed baking sheet or in a cast iron pan. Broil on each side, turning once, until the chicken is no longer pink in the middle, 3-5 minutes per side. Make sure the thickest part of the chicken registers 165℉ on an instant-read thermometer. If the chicken is cooking too quickly, move the pan to a lower oven rack. Note: When broiling chicken, you’ll have the best results if the chicken is an even thickness.
Teriyaki Chicken Pineapple Kebabs
- Grilled (and kebab-style)Set the grill’s temperature to medium-high.Take the chicken out of the marinade and throw away the liquids.Grill whole, marinated chicken thighs, legs, and breasts until the meat is thoroughly done. Grill chicken legs for 5 to 6 minutes, thighs for 7-8 minutes, and breasts for 8 to 10 minutes. Cut the teriyaki-marinated chicken into 1-inch slices and skewer it with vegetables to make kebabs. Grill the chicken pieces for about 8 minutes total, flipping frequently, until thoroughly done.
- On a stovetop, sauté by heating a sizable skillet over medium-high heat and adding 1 teaspoon of your preferred cooking fat (such as avocado oil, ghee, olive oil, etc.).Take the chicken out of the marinade and throw away the liquids.The chicken should be gently browned after 5 minutes of cooking on each side in the skillet. Then, cover the pan, reduce the heat to medium-low, and cook the chicken for an additional 8 to 10 minutes, or until the juices run clear and the center is no longer pink.Verify that an instant-read thermometer reads 165°F in the chicken’s thickest area.If desired, add a few tablespoons of water to the skillet before covering with the lid if you want juicy chicken or if your pan gets hot.
Ways To Serve Teriyaki Chicken
Here are a few of our favorite ways to eat this teriyaki-marinated chicken.
To prepare the chicken as a stir-fry, take it out of the marinade and save the liquid for your teriyaki sauce. Chicken should be cut into small pieces and cooked through almost completely in the pan. Remove the chicken from the pan, then add your preferred stir-fry vegetables and cook until crisp-tender. Bring the vegetables, chicken, and marinade back to the pan and bring to a simmer until the vegetables are soft and the chicken is fully cooked.
The aromas in this teriyaki chicken marinade pair perfectly with quick-cooking rice and broccoli. Steamed or roasted vegetables like broccoli, zucchini, or green beans are quick and easy ways to fill out a meal.