Easy Chicken Teriyaki With Marinade Recipe

This chicken teriyaki features succulent chicken breasts or thighs marinated in a blend of soy sauce, mirin, sake, ginger, garlic, and more. The result is a mouthwatering dish, grilled or baked until juicy and tender. Each bite offers a delightful balance of sweetness and savory depth, making it a standout homemade meal option.

I gotta say this Easy Chicken Teriyaki recipe is one of my favorites because it really packs a punch of flavor without being too hard to make. I usually go with chicken breasts or thighs and marinate 1.5 lbs in a mix of 1/2 cup soy sauce, 1/4 cup mirin and 1/4 cup sake.

Once I add 2 tablespoons brown sugar, 1 tablespoon freshly grated ginger, and 2 garlic cloves, the mixture really comes together. I like to toss it with a tablespoon of vegetable oil and a pinch of black pepper before I grill, bake or stir fry it until its perfectly juicy and tender.

Topping it with a sprinkle of sesame seeds or chopped green onions makes it even more delicious. This dish is not only packed with protein but also a great go-to meal when I need something quick and healthy.

The teriyaki glaze makes it taste even better than your average takeout. Enjoy!

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, I love how the marinade totally transforms the chicken into something really flavorful and juicy. The blend of soy sauce, mirin, and sake gives it this sweet and savory kick that I just can’t resist.

Also, it’s super simple to follow even if you’re not a master in the kitchen. I usually feel stressed when trying new recipes but this one makes me feel comfortable coz I can either grill, bake or stir fry it so I can choose whatever method I’m in the mood for.

Another thing is that it has a kind of homemade feel. The garlic and fresh ginger make it taste really fresh and vibrant, which makes me appreciate all the little steps of marinating and basting so much more even if I mess up a little sometimes.

Lastly, it’s really versatile when serving it. I can slice it thin to put on top of rice or mix it with veggies – it’s become a go-to meal when I’m in a hurry and want something delicious without too much hassle.

Ingredients

• Chicken breasts or thighs provide high protein and essential nutrients to keep you strong.
• Soy sauce adds a salty, umami-rich flavor that enhances the marinade’s depth.
• Mirin offers a delicate sweetness and tang while tenderizing the chicken.
• Sake softens meat and brings a subtle, slightly sweet undertone to the dish.
• Fresh grated ginger infuses a spicy warmth and bright zest into the flavor mix.
• Garlic cloves bring a robust, savory kick that livens up the marinade.

Ingredient Quantities

• 1.5 lbs chicken breasts or thighs
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 2 tablespoons brown sugar
• 1 tablespoon freshly grated ginger
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• A pinch of black pepper
• Optional: Sesame seeds for garnish
• Optional: Chopped green onions for garnish

How to Make this

1. In a bowl mix the soy sauce, mirin, sake, brown sugar, grated ginger, minced garlic, vegetable oil, and a pinch of black pepper until the sugar dissolves.

2. Place the chicken breasts or thighs into a zip-lock bag or shallow dish and pour the marinade over them making sure they are all coated well.

3. Seal the bag or cover the dish then refrigerate for at least 30 minutes but up to 2 hours if you got time.

4. Preheat your grill, oven, or a large skillet over medium-high heat depending on how you want to cook the chicken.

5. If you’re grilling or pan frying, remove the chicken from the marinade and cook for about 6-8 minutes on each side until the chicken is nicely charred and cooked through.

6. For oven cooking, preheat your oven to 400°F and bake the marinated chicken on a lined baking sheet for about 20-25 minutes, or until the internal temperature reaches 165°F.

7. While cooking, baste the chicken a couple times with extra marinade if you like a thicker glaze, but be careful if it was sitting with raw meat.

8. Once the chicken is done, let it rest for 5 minutes to keep the juices inside.

9. Slice the chicken into strips and drizzle with a little extra teriyaki sauce if you like it extra saucy.

10. Garnish with sesame seeds and chopped green onions, then serve hot with rice or veggies for a delicious meal.

Equipment Needed

1. A bowl for mixing all the marinade ingredients
2. Measuring cups and spoons to get the right amounts of soy sauce, mirin, sake, and brown sugar
3. A whisk or a fork to stir until the sugar dissolves
4. A zip-lock bag or a shallow dish for marinating the chicken
5. Either a grill, a large skillet, or an oven depending on how you plan on cooking
6. Tongs or a spatula to flip the chicken, especially if you’re pan frying or grilling
7. A baking sheet if you choose to cook the chicken in the oven
8. A meat thermometer to check that the chicken reaches 165°F
9. A knife and a cutting board for slicing the chicken

FAQ

Easy Chicken Teriyaki With Marinade Recipe Substitutions and Variations

• If you don’t have chicken, you could try firm tofu or even pork shoulder which gives a similar texture.
• Instead of soy sauce, you can use tamari or coconut aminos for a slightly different but still tasty flavor.
• If you can’t find mirin, mixing a little white wine with a pinch of sugar works pretty well as a substitute.
• For sake, dry sherry or a Chinese cooking wine can do the trick, though you might need to adjust a bit of salt.
• You can swap brown sugar with honey if needed, just be careful with the amount so it doesn’t get too sweet.

Pro Tips

1. Try to marinate your chicken for at least an hour if you can, but dont leave it longer than 2 hours because the meat might become mushy.
2. When basting during cooking, use a fresh batch of marinade or boil the used marinade first so its safe to use and you dont risk getting any bacteria.
3. If youre using the oven, using a meat thermometer is a great tip to make sure your chicken really hits 165°F so you dont end up with undercooked meat.
4. After cooking, let your chicken rest for a few minutes before slicing. This helps keep all the juices locked in and makes the chicken taste a lot better.