Teriyaki-Marinated Chicken
Everyone's favorite flavors come together in this easy teriyaki-inspired marinade—Japanese versions typically include sake and mirin and no garlic or ginger. Mix it up with 1 1/2 pounds of chicken to keep in the freezer for those weeks when meal prep falls by the wayside.
Ingredients
- 1/2 cup soy sauce
- 1/4 cup canola oil
- 3 tablespoons sugar
- 2 teaspoons grated fresh ginger
- 2 teaspoons toasted sesame oil
- 2 teaspoons sesame seeds
- 2 cloves garlic, grated
- Kosher salt
- 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds)
Directions
- 1
For the marinade: Combine the soy sauce, oil, sugar, ginger, sesame oil, sesame seeds, garlic and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
- 2
To cook: Remove the chicken from the bag, letting any excess marinade drip off, and transfer to a foil-lined baking sheet. Broil, turning halfway through, until lightly charred, cooked through and an instant-read thermometer registers 165 degrees F, about 12 minutes.