Teriyaki Chicken Marinade

Everyone's favorite flavors come together in this easy marinade. Mix it up with 1 1/2 pounds of chicken to keep in the freezer for those weeks when meal prep falls by the wayside.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. For the marinade: Combine the soy sauce, oil, sugar, ginger, sesame oil, sesame seeds, garlic and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
  2. To cook: Remove the chicken from the bag, letting any excess marinade drip off, and transfer to a foil-lined baking sheet. Broil, turning halfway through, until lightly charred, cooked through and an instant-read thermometer registers 165 degrees F, about 12 minutes.