Teriyaki Marinated Chicken
Soy sauce, mirin, brown sugar, garlic and ginger combine in this teriyaki-inspired marinade for grilled chicken. Try it with pork chops if you prefer. Grill fresh pineapple slices and asparagus alongside for simple side dishes.
Servings
4 servings
Prep Time
10 minutes
Total Time
1 1/2 hours (including 1 hour marinating time)
Ingredients
- 1/2cup reduced-sodium soy sauce
- 1/4cup sake or mirin
- 2tablespoons light brown sugar
- 2cloves garlic, minced
- 1tablespoon minced fresh ginger
- 1pounds boneless, skinless chicken breast
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. Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165°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°F, 10 to 15 minutes total.
Tips
It’s difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast—the chicken tender—removes about 1 ounce of meat and yields a perfect 4-ounce portion. If you can only find chicken breasts closer to 8- to 9-ounce each, you’ll only need 2 breasts for 4 servings—cut each one in half before cooking.
Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Cover and refrigerate the marinade for up to 3 days; marinate the chicken for up to 12 hours.
Nutrition Facts
Per serving (recipe makes 4 servings)
| Calories | 134.52kcal |
|---|---|
| Carbohydrate Total | 2.14g |
| Total Sugars | 1.31g |
| Added Sugars | 1g |
| Fiber | 0.06g |
| Total Fat | 2.64g |
| Saturated Fat | 0.75g |
| Mono Saturated Fat | 1g |
| Cholesterol | 62.65mg |
| Sodium | 263.18mg |
| Protein | 23.23g |
| Potassium | 204.82mg |
| Calcium | 13.95mg |
| Folate | 3mcg |
| Iron | 0.91mg |
| Trans Fatty Acid | 0g |
| Vitamin A | 15.51IU |
| Vitamin C | 0.11mg |
| Zinc | 1mg |
| Phosphorus | 175.7mg |
| Vitamin B3 | 10mg |
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