Marinade for teriyaki chicken

Votes: 1

Time: 10 min.
Complexity: easily
Servings: 4

This simple marinade combines the beloved flavors and aromas of Asian cuisine. One serving of marinade is enough for 700g of chicken (preferably skinless breast or thighs). If you're roasting today, a couple of hours' marinade is enough. If you're making ahead, you can freeze the chicken in the marinade for up to a month, so you'll always have it on hand for busy weekdays.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cup soy sauce
1/4 cup canola oil
3 tablespoons of sugar
2 tsp grated ginger root
2 tsp. dark sesame oil
2 teaspoons sesame seeds
2 cloves garlic, grated

Ingredient Substitution Suggestions

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Recipes with similar ingredients: soy sauce, ginger root, sesame oil

Cooking the dish according to the recipe:

Marinade:

In a large zip-lock bag, combine the soy sauce, oil, sugar, ginger, sesame oil, sesame seeds, garlic, and 1/2 teaspoon salt. Add 4 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs (about 700 g / 1.5 lbs.) and press out any air from the bag.
Seal tightly and lightly massage the chicken to coat with the marinade. Refrigerate for 2 hours or freeze for up to 1 month; thaw overnight in the refrigerator before cooking.

Preparation:

Remove the chicken from the bag, let any excess marinade drip off, and transfer to a foil-lined baking sheet. Bake, turning halfway through, until lightly charred and cooked through to 165°F (74°C) on a meat thermometer, about 12 minutes.

Categories:

recipe / Dishes for future use / Sauces / Barbecue glazes and sauces / Food Network - recipes / Japanese cuisine

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