Teriyaki Chicken Marinade

About This Marinade

This teriyaki marinade brings a sweet, salty, glossy flavour profile to your chicken. Simmer the sauce briefly to dissolve the sugar. Reserve some for basting during cooking.

Ingredients

Chicken absorbs marinades quickly. Even 30 minutes makes a difference, but overnight is ideal for deep flavour.

How to Make Teriyaki Chicken Marinade

1. Combine: Mix all marinade ingredients in a bowl or ziplock bag until well combined.
2. Prep the chicken: Pat the chicken dry with paper towel. Score the skin with a sharp knife to help the marinade penetrate.
3. Marinate: Add the chicken to the marinade, making sure every piece is well coated. Refrigerate for 2 hours minimum, up to 24 hours for deeper flavour.
4. Bring to temp: Remove from the fridge 20-30 minutes before cooking to take the chill off. This helps it cook more evenly.
5. BBQ: Shake off excess marinade and grill over medium-high heat (190-220°C / 375-425°F) until the internal temperature reaches 74°C (165°F).
6. Rest: Let the chicken rest for 5-10 minutes before serving.

Tips for the Best Teriyaki Chicken

• Don't skip the rest — resting allows the juices to redistribute for a juicier result.
• Use a meat thermometer — the only reliable way to know your chicken is done is by checking the internal temperature.
• Reserve some marinade — set aside a portion before adding raw meat to use as a finishing sauce or baste.
• Watch for burning — the sugar in this marinade caramelises quickly. Use medium-high heat and watch closely.

Common Mistakes to Avoid

• Marinating too long in acid — especially with citrus or vinegar-based marinades, over-marinating can break down the surface and make it mushy.
• Grilling straight from the fridge — cold meat doesn't cook evenly. Let it come to room temperature first.
• Using the same marinade as a sauce — never reuse marinade that has touched raw meat. Always reserve a clean portion first.
• Overcrowding the BBQ — give each piece space so it sears rather than steams.

Best Chicken Cuts for Teriyaki Marinade

The best cuts of chicken for this marinade are: thighs (bone-in, skin-on), drumsticks, whole butterflied.

Bone-in, skin-on thighs are the best all-round BBQ cut. The skin crisps up beautifully and the dark meat stays juicy even if slightly overcooked.

Frequently Asked Questions

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