Best 3 Teriyaki Thai Chicken Marinade Recipes

**Unveil the symphony of flavors in our Teriyaki Thai Chicken Marinade recipes, a culinary journey that harmonizes the tangy allure of Teriyaki with the vibrant zest of Thai cuisine. These marinades transform ordinary chicken into culinary masterpieces, infusing them with an irresistible blend of sweet, savory, and aromatic notes. From the classic Teriyaki Marinade to its variations infused with lemongrass, ginger, and coconut, each recipe promises a unique gustatory adventure. Prepare to tantalize your taste buds with this collection of marinades, meticulously crafted to elevate your chicken dishes to new heights of flavor and delight.**

Check out the recipes below so you can choose the best recipe for yourself!

MARINATED GRILLED TERIYAKI CHICKEN

Marinated Grilled Teriyaki Chicken image

Rich and tender chicken thighs are soaked in a savory, sweet and tangy teriyaki marinade then cooked over a gas grill to achieve the perfect char. It's an easy recipe even the pickiest eaters will love!

Provided by Jaclyn

Categories Main Course

Time 1h30m

Number Of Ingredients 12

Ingredients

1/2 cup low-sodium soy sauce*
1/3 cup mirin
3 Tbsp packed light brown sugar
2 Tbsp honey**
2 Tbsp rice vinegar
1 Tbsp minced garlic
1 Tbsp peeled and minced fresh ginger
1/2 tsp toasted sesame oil, (or more to taste)
2 1/2 lbs boneless skinless chicken thighs (or breasts (7 medium, trim away fat))
3 Tbsp water
1 1/2 tsp cornstarch
Sliced green onions (and sesame seeds, for serving (optional))

Steps:

In a medium mixing bowl whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, garlic, ginger and sesame oil. Ladle out 1/2 cup marinade (I like to leave most of the garlic and ginger bits in the bowl), and reserve the 1/2 cup in container in refrigerator.
Place chicken in a gallon size resealable bag, pour remaining marinade over chicken. Seal bag while pressing out excess air, rub marinade over chicken (or marinate in a bowl).
Transfer to refrigerator and let marinade 1 - 8 hours.
Near the end of marinating preheat a grill over medium heat (about 375 degrees). Clean grill grates and brush lightly with oil.
Grill chicken about 5 - 7 minutes per side (time will vary based on thickness and breasts will cook faster than thighs), until center registers 165 degrees.
While chicken is grilling heat reserved 1/2 cup marinade mixed with 2 Tbsp water in a small saucepan. Bring to a simmer over medium-high heat, then reduce to low and let simmer about 2 - 3 minutes.
Whisk together remaining 1 Tbsp water and the cornstarch in a small bowl until well combined, then whisk into sauce. Let cook about 30 seconds longer while stirring constantly. If needed you can season sauce with a little salt.
Brush sauce over grilled teriyaki chicken. Serve warm garnished with green onions and sesame seeds if desired.

Nutrition Facts : Calories 250 kcal, Carbohydrate 12 g, Protein 31 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 154 mg, Sodium 732 mg, Sugar 10 g, ServingSize 1 serving

CHICKEN TERIYAKI

Chicken Teriyaki image

Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill. That's the way traditional teriyaki looks: shiny and incised with grill marks. In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness. The teriyaki found throughout Seattle, of which this is an adaptation, is a bit more showy. Cooks sweeten with white sugar and pineapple juice. They thicken with cornstarch. Ginger and garlic go into the mix because of the Korean ancestry of many cooks. It is not at all traditional, but it is simple to prepare and addictive to eat. Be sure to plan ahead as you do need to marinate the chicken before cooking. An overnight stay in the fridge is ideal, but many readers have been happy with a quick marinade of an hour or so.

Provided by John T. Edge

Categories dinner, easy, quick, weekday, main course

Time 30m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 cup soy sauce
1 cup granulated sugar
1 1/2 teaspoons brown sugar
6 cloves garlic, crushed in a press
2 tablespoons grated fresh ginger
1/4 teaspoon freshly ground black pepper
1 3-inch cinnamon stick
1 tablespoon pineapple juice
8 skinless, boneless chicken thighs
2 tablespoons cornstarch

Steps:

In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.

Nutrition Facts : @context http, Calories 459, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 25 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 7 grams, Sodium 1873 milligrams, Sugar 26 grams, TransFat 0 grams

TERIYAKI MARINADE

Teriyaki Marinade image

Marinate chicken, steaks, or other favorite meats in this marinade for at least 2 hours before grilling. Enjoy!

Provided by Mary Savard

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes

Time 10m

Yield 24

Number Of Ingredients 9

Ingredients

1 cup soy sauce
1 cup water
¾ cup white sugar
¼ cup Worcestershire sauce
3 tablespoons distilled white vinegar
3 tablespoons vegetable oil
⅓ cup dried onion flakes
2 teaspoons garlic powder
1 teaspoon grated fresh ginger

Steps:

In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves. Voila - marinade!

Nutrition Facts : Calories 50.8 calories, Carbohydrate 8.4 g, Fat 1.7 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 629.3 mg, Sugar 7.1 g

Tips:

Choose the right chicken: For the best results, use boneless, skinless chicken thighs or breasts. These cuts are more flavorful and juicy than chicken breasts and can withstand the longer marinating time.
Make the marinade ahead of time: The longer the chicken marinates, the more flavorful it will be. You can marinate the chicken for up to 24 hours, but even 30 minutes will make a difference.
Use a quality teriyaki sauce: The teriyaki sauce is the key to this dish, so be sure to use a good quality sauce. Look for a sauce that is thick and flavorful, with a balance of sweet, salty, and savory flavors.
Don't overcrowd the pan: When cooking the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly and will result in dry, overcooked chicken.
Cook the chicken over medium heat: Medium heat is the best temperature for cooking the chicken. This will allow the chicken to cook through without burning.
Serve the chicken with your favorite sides: This chicken can be served with a variety of sides, such as rice, noodles, or vegetables.

Conclusion:

This teriyaki Thai chicken marinade is an easy and delicious way to add flavor to your chicken. The marinade is made with a blend of teriyaki sauce, soy sauce, brown sugar, garlic, and ginger, and it gives the chicken a sweet, savory, and slightly tangy flavor. The chicken can be cooked in a variety of ways, such as grilled, baked, or pan-fried, and it can be served with a variety of sides, such as rice, noodles, or vegetables.