Chicken Marinade

Chicken Marinade

margie12 0

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


4 h 30 m servings
Serving size has been adjusted!

Original recipe yields 4 servings


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  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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  1. 184 Ratings


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 ...

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 sauc...

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!

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 s...

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. Wou...

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.

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...e...

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

This is something very like another recipe I have and although this was good I do prefer it with 1 inch ginger and the juice of 1/2-1 lemon (dependant on your taste). Although you are quite cor...