Fresh ginger, garlic, sesame oil, and tamari create a savory, Asian-inspired marinade with wonderful depth. Delicious in rice bowls, stir-fries, or alongside steamed vegetables.
MAKES
4 SERVINGS
QUICK RECIPE OVERVIEW
Why you’ll love it
An easy, homemade alternative to bottled teriyaki marinades, made with simple ingredients and no unnecessary additives.
What Makes It So Flavorful?
Fresh ginger, garlic, toasted sesame oil, and tamari create a rich, savory umami flavor, with optional honey adding a touch of sweetness.
Helpful Tips
Use gluten-free tamari for a rich, savory flavor or coconut aminos for a slightly sweeter option. Cook over moderate heat to prevent the marinade from burning, especially if using honey.
Teriyaki Chicken Marinade
SAVORY · GINGERY · UMAMI-RICH
4 SERVINGS | PREP 10 MINUTES | MARINATE 1-8 HOURS
Ingredients:
2 tablespoons gluten-free tamari or coconut aminos
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 green onion, thinly sliced
2 teaspoons freshly grated ginger
2 garlic cloves, minced
1–2 teaspoons honey, optional
Method:
Prepare the marinade. Whisk all ingredients together in a small bowl until well combined.
Add the chicken. Place 1 pound of boneless skinless chicken breasts(about 2 medium chicken breasts), in a glass container or resealable food-safe bag. Pour the marinade over the chicken, turning to coat evenly.
Marinate. Cover and refrigerate for 1–8 hours.
Cook the chicken. Remove chicken from the marinade, allowing the excess to drip off. Discard the used marinade. Grill, bake, or cook in a skillet until the thickest part reaches an internal temperature of 165°F.
Allow chicken to rest for 5 minutes before slicing to help retain its juices.
Recipe Notes
Serving Ideas: Delicious over brown rice with steamed broccoli, edamame, or stir-fried vegetables.
Easy Substitutions: Use gluten-free tamari for a traditional savory flavor or coconut aminos for a slightly sweeter, soy-free alternative.
Extra Sauce: Prepare a separate batch of marinade to gently simmer and serve over the cooked chicken. Do not reuse marinade that has touched raw chicken unless it has been brought to a full boil.
