Soy sauce, mirin, brown sugar, garlic and ginger combine in this teriyaki-inspired marinade for grilled chicken. Try it with pork chops if you prefer. Grill fresh pineapple slices and asparagus alongside for simple side dishes.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2011

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk soy sauce, sake (or mirin), brown sugar, garlic and ginger in a bowl until the sugar is dissolved.

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  • Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade and refrigerate for at least 1 hour or up to 12 hours. Remove from the marinade and pat dry.

  • Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.

  • To grill: Oil the grill rack (see Tip). Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 8 minutes per side.

  • To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 10 to 15 minutes total.

Tips

Make Ahead Tip: Cover and refrigerate the marinade for up to 3 days; marinate the chicken for up to 12 hours.

Note: It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast--the chicken tender--removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers. If you can only find chicken breasts closer to 8- to 9-ounce each, you'll only need 2 breasts for 4 servings--cut each one in half before cooking.

Tip: Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

135 calories; protein 23.2g 47% DV; carbohydrates 2.1g 1% DV; exchange other carbs; dietary fiber 0.1g; sugars 1.3g; fat 2.6g 4% DV; saturated fat 0.8g 4% DV; cholesterol 62.7mg 21% DV; vitamin a iu 15.5IU; vitamin c 0.1mg; folate 3mcg 1% DV; calcium 13.9mg 1% DV; iron 0.9mg 5% DV; magnesium 24mg 9% DV; potassium 204.8mg 6% DV; sodium 263.2mg 11% DV; thiamin 0.1mg 6% DV; added sugar 1g.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/06/2017
Did not use sake at all. Even with the lower sodium soy sauce it was a little bit saltier than I had thought it would be... but still very delicious. Probably the 2nd time ever that I have used the grill on my own so I definitely appreciated the more in depth grill instructions and the chicken came out PERFECTLY! Would definitely make again. Read More
Rating: 5 stars
11/01/2017
Used rice vinegar in place of the sake. Read More