Let’s just admit it right now. No matter how fresh your ingredients, how fervent your effort, or how beautifully plated the meal is… if it doesn’t taste good, they’re not eating it. So why take chances? Teriyaki chicken is a favorite in every household.
That’s why I’m finally getting around to sharing with you my sure-fire teriyaki chicken. It’s kind of shocking that this is the first you’re hearing of it. It’s been in our dinner rotation for 15 years, pleasing picky palates from Portsmouth to Pawtucket. Perfect.
{It’s no secret my love of alliteration. Some day there will be a whole post devoted to that particular form of poetry. I’ll just apologize now… }
Teriyaki chicken that’s perfect every single time
If you’re looking for the perfect solution to that weekly question – what the heck do I do with this package of chicken – then you’re in the right place. This is probably my most tested recipe on the entire blog. Over the past 15 years, we’ve served it up at countless Memorial Day cookouts, for easy weeknight dinners, and lazy weekends when we just wanted to grill and chill. It’s delicious every time, and hands-down my #1 best chicken marinade.
And that is quite a statement considering how much we love Crazy Lime Chicken.
This marinade gives you chicken that is savory and a little sweet, with a little punch from garlic. Marinate it overnight if you can, but even an hour imparts the flavors of the soy sauce mixture. The leftover chicken, if you’re lucky enough to have some, makes your salad, wrap, or sandwich so much more fun, and is OFF THE HOOK FABULOUS in this Asian Sesame Chicken Salad!
I will be 100% shocked if you don’t love this. Please let me know if you try it!
Easy Teriyaki Chicken
Use this easy marinade for teriyaki chicken that is super moist and packed with the sweet/savory flavor of teriyaki. Marinate overnight for best flavor.
Ingredients
- 1 cup less-sodium soy sauce
- 1/2 cup extra virgin olive oil
- 2 teaspoons chopped garlic
- 1 tablespoon brown sugar
- 1 tablespoon red wine vinegar
- 2 pounds boneless chicken breasts, or chicken tenders
Instructions
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Whisk together the soy sauce, oil, garlic, sugar, and vinegar.
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Put the chicken in a re-sealable plastic bag, and pour the marinade over it. Seal the bag, and place in a small bowl so that the chicken is surrounded by the marinade. Allow it to sit in the marinade, refrigerated, for at least an hour, and up to 24 hours. Shift the bag occasionally to ensure all parts of the chicken are coated.
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When ready to cook, preheat an outdoor or indoor grill on medium heat. Remove the chicken from the bag, and discard the marinade. (Never use marinade once it has been used on raw meat). Grill the chicken until the internal temperature reaches 165 F, or until the flesh is no longer pink. Serve immediately. Leftover chicken can be kept refrigerated for 2 days, and is great on top salads, in wraps, or in my Asian Sesame Chicken Salad.
ENJOY!
I have been using trader joe soyaki marinate on the chicken or salmon, which is same concept what your recipe. I will try yours since I am sure it is much heather and less expensive and it seems quite easy to make! Even I don’t eat chicken but my family loves chicken breast stripes saute with olives, white wine, capers and some sun dried tomatoes over pasta. I may add some spinach at the end… just for color;)
I use Ken’s Steakhouse light Asian Sesame to marinate salmon sometimes – very good. Your white wine/olives thingy sounds good too!
When the school year gets going and things get busy we have a basil balsamic chicken regularly on the menu. It’s easy, quick, and tastes so good. This teriyaki recipe looks wonderful. Thanks for posting it!
Ooh would love that recipe, Marie!
It’s barely cooking, but chicken marinated in Newman’s Own light caesar dressing is a staple in our house, I always have a batch in the freezer waiting to be thawed! It’s great on steak too 🙂
Hm are you saying you marinate it and then freeze it?? If that works, that’s brilliant. Thanks for the tip, Jul!