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READY IN 4+ hrs

Chicken Marinade

Read Reviews (134)

"A little sherry makes all the difference in this succulent grilled chicken recipe with an Asian flair." — margie12

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Original recipe makes 4 servings Change Servings

1 cup soy sauce
1/2 cup vegetable oil
1 tablespoon cooking sherry

3 tablespoons brown sugar
3 cloves garlic, crushed
4 boneless, skinless chicken breast halves

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Directions

In a medium bowl, mix soy sauce, vegetable oil, sherry, brown sugar, and garlic. Pour into a large resealable bag. Place chicken in the bag, and shake to coat. Marinate in the refrigerator at least 4 hours.
Preheat an outdoor grill for high heat, and lightly oil grate.
Place chicken on the prepared grill. Cook 6 to 8 minutes on each side, or until no longer pink and juices run clear. Discard remaining marinade.

Kitchen-Friendly View

PREP 15 mins
COOK 12 mins
READY IN 4 hrs 30 mins

Footnotes

Approximate Grilling Times for Chicken and Poultry

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This was just wonderful! We all loved it. Here's an easy way to save time: I made the marinade and cut up chicken for kabobs. Then I mixed the two and froze it in a zip lock bag. I took it out the day before and let it defrost in the fridge. We grilled it and it was fabulous!

—RedZinnia

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Most Helpful Critical Review

Jul 20, 2007

We found this to be very boring. Not enough seasonings to accent the soy/oil.

—Marcy

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174 Ratings

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May 17, 2011

Fabulous marinade for chicken that definitely has an Oriental flair to it! However, I do think the proportions of soy sauce and veg. oil are a bit too much. I used 1/2 cup of low sodium soy sauce and 2 Tbsp. of sesame oil. I also added a Tbsp. of rice wine vinegar. I pounded the chicken down thin and poked it with a fork. I put everything into a ziploc bag and let it marinate for about 8 hours. It had a wonderful flavor and went great with a side of rice!

—Jillian

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Jan 25, 2004

Excellent! I didn't have a full cup of soy sauce, so I used 1/2 c. soy and 1/2 cup teriaki. It was fantastic. A quick marinade with ingredients that are always on hand!

—PAIGESC

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Jul 05, 2006

This was a nice quick and easy meal. The only reason I'm not giving it five stars is because I thought the saltiness was overwelming from the soy sauce. Next time I'll try the reduced sodium soy sauce. Otherwise, great recipe and I'll probably make it again.

—JBULARD

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Nov 11, 2005

This is a wonderful marinade! I cut back a little on the oil and boiled the remaining marinade to make a sauce. I used the sauce over noodles with stirfried snow peas, garlic and red pepper. Would be a great marinade for veggies and pork. Delicious!

—KRISTIB2

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Feb 25, 2006

Came out salty due to I left it to marinate more than 24 hours. Came out flavorful, will probably cut the soy sauce in 1/2 next time or use a light soy sauce.

—TooBusytoCook

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Jan 25, 2004

Really simple and just great! I used less oil and used cognac instead of sherry.

—STEPHANIX

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