Thursday, August 11, 2016

Grilled Chicken with Teriyaki Marinade

I was surprised recently when I noticed that I have not yet posted this recipe on my blog! This is probably my favorite marinade recipe to use when grilling chicken. I found it quite a few years ago in a cookbook of mine, The Occasional Cook, by Cyndy Salzmann. 

It's a great recipe to prepare ahead of the day you will be grilling. I like to purchase a 6 lb. pack of boneless, skinless chicken breast at Sam's, and then divide up the chicken breast into meal-size portions and place in freezer bags. Next, I prepare enough marinade for 6 lbs. of chicken breast, and divide it up, adding the right portion to each bag of chicken breast. That way, the chicken marinates as it freezes, and also as it thaws. (Of course, you can put it in the refrigerator for several hours or overnight to use the next day, but you can also freeze it for later.) So delicious!

Print Recipe

Grilled Chicken with Teriyaki Marinade

Source: The Occasional Cook
Course: Main Grill
Serves: 4


  • 4 chicken breast
  • 13 cup soy sauce
  • 13 cup water
  • 14 cup brown sugar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon oil
  • 1 garlic clove minced
  • 1 tablespoon green onion chopped


  1. Whisk all ingredients together. Place in a 1-gallon freezer bag; add chicken.
  2. Put in refrigerator for several hours or overnight.
  3. Drain; reserving marinade.
  4. Grill, brushing occasionally with marinade during first half of cooking.

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Plan To Eat

We were blessed the first week of July to have about 15 family members home! For one of our meals, I served Grilled Chicken with Teriyaki Marinade. Perfect for a summer meal, along with homemade potato salad, and corn-on-the-cob! And having this recipe already prepared and in the freezer ahead of time, made the prep so much easier. Giving more time to focus on enjoying our family when they were home!

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