A teriyaki marinade is so flavorful it can be used for baking any part of your favourite chicken parts.

You can use this teriyaki marinade for boneless chicken tenders, chicken breasts, drumsticks to quarters.

How to use the teriyaki marinade.

Teriyaki marinade has a much more watery consistency than teriyaki sauce.

To use the marinade all you have to do is marinate your favourite type of chicken parts, beef cut, seafood and then bake, grill or cook over a stovetop.

Baked teriyaki chicken in 3 steps.

Here’s how easy it is to make baked chicken using the teriyaki marinade.

1. Add the teriyaki marinade into an ovenproof Pyrex dish.
2. Place whatever chicken parts in the marinade. let it marinate for a few hours.
3. Close to dinner time, remove the dish with the teriyaki marinated chicken from the fridge, let it reach room temperature, preheat and place the dish in the oven to bake.

It’s that simple to make these baked chicken quarters, there is no mess or cleaning involved.

My kids use the remaining marinade to drizzle over their rice so the rice also turns into a sweet and spicy flavoured rice dish which they love.

Side dishes to serve with teriyaki baked chicken.

• Any type of salad from coleslaw, and fresh pineapple salsa, to any type of fresh salads on the side.

• A bowl of white rice, lemon rice, yellow rice, and ghee rice.

• Steamed vegetables or a mix of vegetables stir-fried(broccoli, green beans, cauliflower, carrots etc).

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Teriyaki sauce Vs teriyaki marinade.

Marinade or sauce, Teriyaki has a flavour profile that mainly includes sweetness and a slight tang.

The flavours are further elevated to include ginger, garlic, and heat.

This taste does not change whether it’s the sauce or marinade.

The difference between the teriyaki sauce and marinade is the thickness as well as how we use them in ingredients.

The teriyaki marinade can be used to marinate chicken, beef or fish for a few hours so that they absorb all the flavours.

While the marinade is lighter the teriyaki sauce is much thicker due to the use of cornstarch.

The teriyaki sauce(recipe given below)can be used as an instant sauce baste for grilling meat or as a stir-fried sauce to mix with chicken beef and delicate seafood.

How long should I marinate?

• For poultry– marinate for at least 2-3 hours for maximum flavour.
  I marinated these chicken quarters overnight hence a much darker color once baked.
• For beef- because the meat is thick, you can marinate it for 8 hours or overnight.
• For seafood(shrimp, salmon)– I would recommend just 30 minutes.
  The teriyaki marinade includes vinegar and the longer you marinate seafood the more easily the seafood will break as it cooks.
• Tofu- 30 minutes.

More teriyaki-based recipes to try.

• Sweet and spicy teriyaki sauce(DIY recipe).
• teriyaki chicken fried rice.
• Teriyaki chicken with bell pepper, and onion stir-fry.
• spicy pan-fried chicken wings in teriyaki sauce.
• beef teriyaki stir-fry(quick and easy recipe)
• Teriyaki mushroom stir fry.

Utensils and appliances needed

Chopping board and knife.
medium-sized bowl to mix the marinade.
Microplane zester/grater.
Ovenproof pyrex dish to hold the chicken parts.

RECIPE DIFFICULTY-EASY

How to make baked teriyaki chicken

The ingredients mentioned below use standard measuring cups and spoons.

Ingredients to make teriyaki marinade

1 tablespoon of minced ginger(2″ piece of ginger root)
1 tablespoon of minced garlic(3 garlic cloves)
2 tablespoons of oil(preferably sesame oil but any type of oil would do,)
4 tablespoons of sugar
1/2 cup of soy sauce
1 teaspoon of paprika
3 tablespoons of tomato sauce(ketchup)
3 tablespoons of white vinegar
3-4 chicken leg quarters skinless(can use chicken thighs, drumsticks, breasts)

How to make the teriyaki marinade.

Into a bowl, add minced ginger, minced garlic, oil, sugar, soy sauce, paprika, tomato sauce, and vinegar.

Mix well until sugar dissolves. taste and season with salt or adjust heat or sweetness as per your need.

marinating chicken quarters in teriyaki sauce

Use a large ovenproof Pyrex dish with a lid to hold the chicken parts.

Make a few slits on the chicken quarters.

Place them in the dish and then pour marinade over the chicken.

Gently swirling the dish will help to coat the chicken with the marinade.

Cover with the lid or cling film and refrigerate for 2-3 hours(I marinated them overnight).

Halfway through the marinating time, you can flip the chicken parts over so to give them an even time to soak in the flavours.

How to bake the marinated chicken quarters.

Remove the dish from your fridge and let the chicken parts reach room temperature(15-20 minutes).

Preheat oven to 190C/375F.

Place the dish with the chicken parts in the oven
Bake for 15 minutes and then flip the chicken over, baste with the marinade and bake for another 15 minutes.

For the last, 10-15 minutes flip again, baste and bake the rest of the way.
Total bake time 40-45 minutes.

If you are using boneless chicken breast bake for 20-30 minutes. Flipping and basting halfway through

Internal temperature should reach 165F on the chicken’s thickest part to be thoroughly cooked.

Remove the dish from the oven and let it rest, use a basting brush to brush some teriyaki marinade over the baked chicken to keep them moist.

Let it rest for 5 minutes and serve while still warm with the side dish options given above.

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