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.
- 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
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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.