Teriyaki Marinade Recipe

A very easy Teriyaki Marinade that makes chicken, pork, beef, or fish so flavorful. You are going to love making and eating this recipe!

Course Main Dish, Marinade

Cuisine American, Japanese

Prep Time 10

Cook Time 10

Marinating time 1

Total Time 1 20

Servings

Calories 433kcal

Combine all ingredients in a saucepan and heat gently until sugar is completely dissolved. Do not boil.
1 cup soy sauce, 1 cup water, 3/4 cup dark brown sugar, 1/4 cup Worcestershire sauce, 3 tablespoons vinegar, 3 tablespoons vegetable oil, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons ginger
Add 4 chicken breasts to a dish or bag. Add the marinade and mix around until evenly coated.
Marinate the chicken for 4 hours (up to 24 hours) in the refrigerator.
Heat a grill to medium-high, and grill for a few minutes per side until internal temperature reaches 165°F.
Devour!

What temperature should chicken be cooked to? You will need to cook the chicken to 165 degrees F when tested in the thickest part.
OIL – any kind of oil, sesame oil is great in this, but I typically just use whatever is on hand.
Use chicken thighs instead of chicken breasts – you’ll get very moist, tender grilled chicken if you prefer to use thighs! I like
You can use freshly minced garlic in this if you’d like. I generally choose NOT to because if it ends up on the chicken when grilling, it burns. Burned garlic doesn’t taste great.
Vinegar – any kind will do – I’ve used red wine, white wine, plain distilled white vinegar, as well as apple cider vinegar!
This chicken marinade can be used on pork chops too!