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Teriyaki Marinated Chicken

Teriyaki Marinated Chicken

Soy sauce, mirin, brown sugar, garlic and ginger combine in this teriyaki-inspired marinade for grilled chicken. Try it with pork chops if you prefer. Grill fresh pineapple slices and asparagus alongside for simple side dishes.


4 servings

Prep Time

10 minutes

Total Time

1 1/2 hours (including 1 hour marinating time)


  • 1/2cup reduced-sodium soy sauce
  • 1/4cup sake or mirin
  • 2tablespoons light brown sugar
  • 2cloves garlic, minced
  • 1tablespoon minced fresh ginger
  • 1pounds boneless, skinless chicken breast


  1. Whisk soy sauce, sake (or mirin), brown sugar, garlic and ginger in a bowl until the sugar is dissolved.
  2. Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade and refrigerate for at least 1 hour or up to 12 hours. Remove from the marinade and pat dry.
  3. Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.
  4. To grill: Oil the grill rack. Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side.
  5. To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 15 minutes total.


It’s difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast—the chicken tender—removes about 1 ounce of meat and yields a perfect 4-ounce portion. If you can only find chicken breasts closer to 8- to 9-ounce each, you’ll only need 2 breasts for 4 servings—cut each one in half before cooking.

Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Cover and refrigerate the marinade for up to 3 days; marinate the chicken for up to 12 hours.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 134.52kcal
Carbohydrate Total 2.14g
Total Sugars 1.31g
Added Sugars 1g
Fiber 0.06g
Total Fat 2.64g
Saturated Fat 0.75g
Mono Saturated Fat 1g
Cholesterol 62.65mg
Sodium 263.18mg
Protein 23.23g
Potassium 204.82mg
Calcium 13.95mg
Folate 3mcg
Iron 0.91mg
Trans Fatty Acid 0g
Vitamin A 15.51IU
Vitamin C 0.11mg
Zinc 1mg
Phosphorus 175.7mg
Vitamin B3 10mg

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