Our easy teriyaki chicken marinade recipe makes the most tender, juicy grilled teriyaki chicken with a sweet and savory glaze.
Grilled teriyaki chicken has double the flavor! First, the chicken is marinated in a savory teriyaki chicken marinade, and then teriyaki sauce is brushed on it during the last few minutes of grilling.
Tonia’s Notes
I’m all about the sweet and savory combination! I wanted to make a chicken marinade with that combo of flavors, and it took some experimenting to get it right. First, I tried using teriyaki sauce in the marinade but found that the sugar and honey burned while grilling. Then, after more testing, I found that using a more traditional marinade and brushing the chicken with sauce at the end of the grilling process was the way to go!
This teriyaki chicken marinade makes the chicken moist and flavorful, and then the teriyaki sauce adds the sweetness at the end. We love topping it with sliced green onions and sesame seeds for extra flavor, color, and texture.
How To Make Teriyaki Chicken Marinade
Marinade Ingredients
Put the vegetable oil, soy sauce, rice vinegar, minced garlic, minced ginger, onion powder, and black pepper in a bowl and whisk until combined.
Marinate the Chicken
Flatten the chicken breasts to an even thickness and then place them in a gallon-sized storage bag. Pour the marinade over the chicken, seal the bag, and turn to coat. Place in the fridge to marinate for 30-60 minutes.
Grilled Teriyaki Chicken
Preheat the grill to medium heat. Grease the grill grates before adding the chicken. Remove the chicken from the marinade and discard the remaining marinade.
Grill the chicken for 13-16 minutes, turning it over halfway through cooking or until it reaches an internal temperature of 165˚F. During the last few minutes of cooking, brush the chicken with teriyaki sauce and flip frequently to glaze it.
Garnish
Garnish the grilled teriyaki chicken with sliced green onions and sesame seeds.
Ways To Serve Grilled Teriyaki Chicken
- Serve it with a side of vegetable stir fry seasoned with teriyaki sauce and slices of grilled pineapple.
- Make a grilled teriyaki chicken bowl with diced chicken on a bed of fried rice with oven-roasted vegetables.
- Use butter lettuce leaves to make teriyaki chicken lettuce wraps filled with diced chicken, rice, and sliced vegetables.
Recipe Tips
- Make Ahead: You can prepare this teriyaki chicken marinade and store it in the fridge. Then add the chicken breasts 30-60 minutes before cooking them, and let them marinate in the refrigerator.
- Leftovers: Store leftover grilled teriyaki chicken in an airtight container in the fridge for 3-4 days or in the freezer for 1-2 months.
- Reheat: Allow the cooked frozen chicken to thaw in the fridge overnight. Reheat teriyaki chicken in a skillet, microwave, or air fryer.
- Cooking Options: We grilled this chicken, but you can also bake it in the oven, cook it on the stovetop, or make it in an air fryer.
More Chicken Marinade Recipes
- Greek Chicken Marinade
- Garlic and Herb Chicken Marinade
- Pineapple Chicken Marinade
- Lemon Pepper Chicken Marinade
Teriyaki Chicken Marinade
Video
Ingredients
Teriyaki Chicken Marinade
- ½ cup vegetable oil
- ¼ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 3 cloves garlic minced
- 2 teaspoons fresh minced ginger
- 1 teaspoon onion powder
- ½ teaspoon coarse-ground black pepper
Grilled Teriyaki Chicken
- 2 pounds boneless skinless chicken breasts
- ¼ cup teriyaki sauce
- 1 tablespoon sliced green onions optional
- 1 teaspoon sesame seeds optional
Instructions
- Put the vegetable oil, soy sauce, rice vinegar, minced garlic, minced ginger, onion powder, and black pepper in a bowl and whisk to combine.
- Flatten the chicken breasts to an even thickness and then place them in a gallon-sized storage bag. Pour the marinade over the chicken, seal the bag, and turn to coat. Place in the fridge to marinate for 30-60 minutes.
- Preheat the grill to medium heat. Grease the grill grates before adding the chicken. Remove the chicken from the marinade and discard the remaining marinade. Grill the chicken for 13-16 minutes, turning it over halfway through cooking or until it reaches an internal temperature of 165˚F. During the last few minutes, brush the chicken with teriyaki sauce and flip frequently to glaze it.
- Garnish with sliced green onions and sesame seeds.
