Dinner
Teriyaki Marinated Chicken
Juicy chicken breast absorbs a glossy marinade of soy sauce, sake or mirin, brown sugar, garlic, and ginger, then grills to a caramelized finish that tastes sweet, savory, and deeply satisfying.
- Total
- 25 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
Nutrition per Serving
- Calories
- 135
- Protein
- 23g
- Carbs
- 2g
- Fat
- 3g
- Fiber
- 0g
- Sugar
- 1g
- Sodium
- 263mg
Ingredients
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup sake or mirin
- 2 tbsp light brown sugar
- 2 clove garlic, minced
- 1 tbsp minced fresh ginger
- 1-1 1/4 pounds boneless, skinless chicken breast (see Note)
Instructions
- Whisk soy sauce, sake (or mirin), brown sugar, garlic and ginger in a bowl until the sugar is dissolved.
- 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.
- Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.
- To grill: Oil the grill rack (see Tip). Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 8 minutes per side.
- 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 degrees F, 10 to 15 minutes total.