Teriyaki Chicken Recipe

Teriyaki chicken is a family favorite around here! It’s even so popular that we almost had it for a fancy Christmas dinner one year.

Teriyaki flavors produce bold, savory and salty flavors. Most commonly teriyaki includes soy sauce, brown sugar, ginger, and garlic. However this recipe doesn’t include brown sugar, and honestly I don’t think it needs it! To have something so flavorful and not include sugar……tell me more!

I have searched for bottled brands of a teriyaki marinade that our family likes, and nothing compares to this homemade recipe below.

The Prep

It is easy to throw in a zip lock bag, let marinade for a few days (at least 12 hours is my recommendation), and then on the grill for a camping weekend. I typically prep food for our trips the day prior. Teriyaki chicken is always a staple


  • 1/4 cup oil
  • 1/2 cup soy sauce (substitute coconut aminos for gluten free)
  • 2 Tablespoons ketchup
  • 1 Tablespoon vinegar
  • 2 cloves crushed garlic

Mix ingredients together in zip lock bag, add chicken, then close bag. When we travel I double bag it for just extra precaution. Every day that it is marinating I flip the bag over to make sure every piece of chicken is getting a good coating of sauce.

Throw on grill or bake in oven until internal cooking temperature reaches 165 degrees fahrenheit. We use a Therm Pro Remote Food Thermometer to ensure the internal temperature. This handy dandy gadget that my husband got for Christmas one year has been great when we are grilling or smoking meat. Click here to see the article related to the thermometer.

It is also a great leftover to add on salads and to mix in with chicken fried rice. What sides do you like with teriyaki chicken?

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