For the third recipe in my summer grilling series, I am sharing a flavorful Teriyaki Chicken Marinade. Just like the other marinades in this series, this one works great for meal prep too. Simply add the marinade to a gallon-size freezer bag, place the chicken in it, press out any extra air, and seal the bag. Then you can pop it in the freezer and have an easy dinner already prepped and ready to go for another day.

This marinade has all of the flavors you would expect in a good teriyaki marinade. The soy sauce adds that salty, savory base, while the maple syrup brings in the sweetness that makes teriyaki so delicious. Then you have garlic and ginger, which give it that classic bold flavor. Rice vinegar adds a touch of acidity to balance everything, and fresh green onions add another layer of flavor, making the marinade taste fresh and complete.

Grilled teriyaki marinated chicken tenders on a plate

One of the great things about this teriyaki chicken is its versatility. It is delicious served just as it is with a simple side dish or two, but it also works really well sliced up and added to a salad or rice bowl. That makes it a great recipe to have on hand for easy lunches and dinners throughout the week.

For this marinade, I used chicken tenders, which is another option I really love for recipes like this. Since they are smaller, they seem to soak up the marinade even more, which means you get plenty of flavor in every bite. They also cook more quickly on the grill, which is always a nice bonus on busy nights. In fact, my family actually prefers chicken tenders over chicken breasts, so they are often my go-to choice.

Ingredients for Teriyaki Chicken Marinade

SOY SAUCE – Soy sauce is the salty, savory base of the marinade, giving it a classic teriyaki-style flavor. It adds depth and helps season the chicken really well.
FRESH GINGER – Fresh ginger adds a warm, slightly zesty flavor that is a key part of teriyaki. It gives the marinade a fresh bite that pairs perfectly with the sweetness and saltiness.
GARLIC – Garlic adds bold, savory flavor and helps round out the marinade. It works with the ginger to give the chicken that rich, delicious flavor.
MAPLE SYRUP – Maple syrup adds sweetness to the marinade and balances out the soy sauce and rice vinegar. It also helps the chicken caramelize a little as it cooks.
GREEN ONION – Green onion adds a fresh, mild onion flavor, giving the marinade a little extra brightness. It helps make the overall flavor taste fresh and balanced.
RICE VINEGAR – Rice vinegar adds a light acidity that balances the sweetness and saltiness in the marinade. It helps give the chicken that well-rounded teriyaki flavor.
BONELESS SKINLESS CHICKEN BREASTS OR TENDERS – Boneless skinless chicken breasts or tenders are the protein in this recipe, and both work really well with this marinade. They soak up the flavor beautifully and cook up into an easy, delicious meal. Tenders are especially nice if you want something that marinates quickly and cooks a little faster on the grill.

Teriyaki marinated grilled chicken served with rice and vegetables

Instructions for Teriyaki Chicken Marinade

Start by adding all of the marinade ingredients, except the chicken, to a gallon-size freezer bag. Whisk everything together until the marinade is well combined.

Next, add the chicken to the bag. Press out as much air as possible, then seal the bag completely. Gently move the chicken around in the bag so each piece is evenly coated in the teriyaki marinade.

If you are meal prepping, place the bag in the freezer until you are ready to use it. About 24 hours before you plan to grill the chicken, remove the bag from the freezer and place it on a plate or shallow dish in the refrigerator to thaw. As the chicken thaws, it will marinate at the same time, making dinner prep even easier. Once thawed, discard the marinade and grill the chicken until it is fully cooked.

If you are making it right away, place the bag in the refrigerator and let the chicken marinate for at least 2 hours or up to 24 hours. The longer it marinates, the more flavor it will have. When you are ready to cook, discard the marinade and grill the chicken on an outdoor grill over medium heat to medium-high heat until it is fully cooked with an internal temperature of the chicken at 165 degrees. This recipe serves 4.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?
Yes. Boneless skinless chicken thighs work great in this marinade and are a good option if you prefer dark meat.

Do I have to grill the chicken?
No. Grilling is a great option, but you can also bake the chicken, cook it in a skillet, or air-fry it.

Can I use honey or brown sugar instead of maple syrup?
Yes. Maple syrup works really well, but honey or brown sugar could also be used if needed.

Can I use bottled ginger or garlic?
Fresh garlic and ginger will give the best flavor, but bottled versions can work if that is what you have on hand.

Can I reuse the marinade after the chicken has been in it?
No. Once the marinade has been in contact with raw chicken, it should be discarded.

How long does it take to grill the chicken?
Boneless skinless chicken breasts usually take about 10 to 14 minutes total on a medium to medium-high grill, depending on thickness. Always cook the chicken until it reaches an internal temperature of 165 degrees.

What can I serve with teriyaki chicken?
It is great on its own with rice or vegetables, but it is also delicious sliced up for salads, rice bowls, or noodle bowls.

Can I make this recipe ahead of time?
Yes. It is a great make-ahead recipe, whether you refrigerate it to marinate for the next day or freeze it for later.

Teriyaki marinated grilled chicken tenders with green onions

Tips and Tricks

Use a freezer bag. It makes the chicken easy to coat and is great for meal prep.
Label freezer bags with the name and date. If you are freezing the chicken, this makes it easy to know what you have ready for later.
Thaw it on a plate in the fridge. Placing the bag on a plate or shallow dish helps catch any drips as the chicken thaws.
Marinate as long as you can. More time in the marinade means more flavor.
Pound thick chicken breasts if needed. This helps them cook evenly on the grill.
Do not grill over too high heat. The maple syrup can cause the chicken to brown too quickly.
Let the chicken rest after grilling. A few minutes of resting time helps keep it juicy.

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