Teriyaki Chicken Marinade
A simple flavorful teriyaki marinade brightened with pineapple and green onion for juicy grilled chicken.
Equipment
- Mixing Bowl
- Whisk or fork
- Measuring cups and spoons
- Zip-top Bag or Shallow Dish
- Grill or Grill Pan
- Tongs
- Meat Thermometer
Ingredients
- 2 lb chicken breast, boneless, skinless
- 1/2 cup teriyaki sauce
- 1/4 cup pineapple juice
- 3 green onions, chopped
- 3 garlic cloves, pressed
- 2 tbsp vegetable oil
Instructions
- In a mixing bowl, whisk together 1/2 cup teriyaki sauce, 1/4 cup pineapple juice, 3 chopped green onions, 3 pressed garlic cloves, and 2 tablespoons vegetable oil until combined.
- Poke the 2 lb chicken breasts all over with a fork to help the marinade penetrate.
- Place the chicken in a zip-top bag or shallow dish and pour the marinade over it, turning to coat completely. Refrigerate for at least 30 minutes and up to 4 hours.
- Preheat the grill to medium and lightly oil the grates to prevent sticking.
- Grill the chicken 4–6 minutes per side, depending on thickness, until an instant-read thermometer registers 165°F (74°C).
- Remove the chicken from the grill and let it rest 5 minutes before slicing and serving.
Notes
- Works with chicken thighs, tenderloins, drumsticks, or wings.
- Cooking time varies with thickness and bone-in cuts.
- For baked chicken, bake 20–30 minutes or until 165°F.
- To finish in a skillet, sear 2–3 minutes per side then finish in oven to 165°F.
- For slow cooker, cook 2–3 hours on high or 3–4 hours on low.
- Reserve some marinade before adding chicken to brush on while grilling for extra stickiness.