Chicken Marinade

Chicken Marinade

margie12 0

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

Ingredients 4 h 30 m {{adjustedServings}} 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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Reviews 142

  1. 183 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 out the day before and let it defrost in the fridge. We grilled it and it was fabulous!


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!


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!