Teriyaki Marinated Chicken

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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.

 Teriyaki Marinated Chicken
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 1 1/2 hours (including 1 hour marinating time)

  • 1/2 cup reduced-sodium soy sauce

  • 1/4 cup sake, or mirin

  • 2 tablespoons light brown sugar

  • 2 cloves garlic, minced

  • 1 tablespoon minced fresh ginger

  • 1-1 1/4 pounds boneless, skinless chicken breast, (see Note)

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

  2. 4 servings

  3. Whisk soy sauce, sake (or mirin), brown sugar, garlic and ginger in a bowl until the sugar is dissolved.

  4. 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.

  5. Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.

  6. 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.

  7. 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.


Nutritional Facts

Servings
4
Per serving
Calories
135
Carbohydrates
2g
Fat
3g
Saturated Fat
1g
Monounsaturated Fat
1g
Protein
23g
Cholesterol
63mg
Dietary Fiber
0g
Potassium
205mg
Sodium
263mg
Added Sugars
1g
Exchanges
3 lean meat
Carbohydrate Servings
0

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