Chicken Marinade Recipe -
Chicken Marinade Recipe
  • READY IN 4+ hrs

Chicken Marinade

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    12 mins

    4 hrs 30 mins


  1. 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.
  2. Preheat an outdoor grill for high heat, and lightly oil grate.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

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!

Most Helpful Critical Review
Jul 20, 2007

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

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!

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!

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.

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!

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.

Jan 02, 2006

I couldn't believe how many times people complimented me on this recipe. I did marinade it for 24 hrs in the refrigerator and I used coconut oil instead of vegitable oil. Everyone loved it...even me and I'm pretty picky!


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