This easy Japanese Steakhouse Chicken Marinade combines the well-loved flavors of soy sauce, mirin, ginger, and onion in a hibachi ginger sauce flavored marinade! The marinade combines in just minutes to get your chicken well on its way to a flavorful, tender, and moist version that's perfect for stir-fry, grilling, kabobs, and more!
For chunked onion (to keep the onion flavor mild): combine the osy sauce, mirin, coconut oil, and ginger. Whisk to combine, then add the onion.For pureed onion (and a stronger onion flavor): combine the soy sauce, mirin, coconut oil, ginger, and onion in a blender or food processor. Puree until smooth.
Place the chicken and your marinade into a ziploc plastic storage bag, then seal securely while squeezing out excess air.
Massage the marinade into the chicken by squishing the marinade throughout the bag. Coat the chicken thoroughly.
Refrigerate for at least 4 hours. Freeze for up to 3 months.
This recipe yields ⅝ cup or 10 tablespoons of Japanese steakhouse chicken marinade. I'm using 1 pound of chicken, but it could marinate up to 1 ½ pounds of chicken.If you will be grilling whole chicken breasts, it is best to flatten the chicken breasts for quick and even cooking. Place your chicken breasts between two sheets of plastic cling film and pound with a meat mallet or tenderizer ( the flat side ). Start at the center of the chicken breast and work your way toward the edges.