Teriyaki Marinade for Chicken - Kraft Recipes Top
Comida Kraft
Recipe Box

Teriyaki Marinade for Chicken

Prep Time
10
min.
Total Time
10
min.
Servings

6 servings

Combine sesame dressing, soy sauce, ginger, honey and garlic for this Teriyaki Marinade for Chicken. This marinade keeps the chicken moist after grilling.

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What You Need

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Make It

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  • Mix ingredients until blended.

How to Use the Marinade

Pour marinade over 1-1/2 lb. boneless skinless chicken breasts or thighs in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with dressing mixture. Refrigerate 8 hours to marinate. Heat greased grill to medium heat. Remove chicken from marinade; discard bag and marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF).

Make Ahead

This flavorful marinade can be refrigerated up to 3 days, or frozen up to 1 month before using as desired. Or for added convenience, you can pour the marinade over the chicken in freezer-weight resealable plastic bag and freeze up to 1 month. Thaw overnight in refrigerator before grilling as directed.

Marinade Math

This easy-to-make recipe makes enough marinade for 1-1/2 lb. boneless skinless chicken breasts or thighs.

Servings

  • 6 servings

Healthy Living

  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1/2 Carb Choice

Diet Exchange

  • 1/2 Carbohydrate
  • 1/2 Fat

Nutrition Bonus

This simple, yet smart, marinade will liven up grilled chicken with Asian flair.

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 70
Total fat 3g
Saturated fat 0g
Cholesterol 0mg
Sodium 340mg
Carbohydrate 10g
Dietary fiber 0g
Sugars 9g
Protein 1g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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