Asian-Inspired Chicken Marinade
Asian-Inspired Chicken Marinade: a savory-sweet, ginger-garlic packed asian chicken marinade that makes incredibly juicy chicken breasts or thighs. Perfect for grilling, baking, broiling, or stovetop cooking!
Ingredients
- ⅓ cup low sodium soy sauce or tamari / coconut liquid aminos
- ½ lime juiced
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- ¾ teaspoon ginger powder or 2 teaspoons grated fresh ginger
- ½ teaspoon garlic powder or 1 minced garlic clove
- ⅛ - ½ teaspoon red pepper flakes
- 1½ teaspoons toasted sesame oil
- 1½ pounds boneless skinless chicken thighs or chicken breasts
Instructions
- In a large mixing bowl, whisk together the soy sauce, lime juice, honey, rice vinegar, ginger, garlic, red pepper flakes, and sesame oil until smooth and combined.
- Add the chicken breasts or thighs to the asian marinade and turn to coat completely.
- Cover with a lid or plastic wrap and marinate in the refrigerator for at least 2 hours and up to 24 hours.
To Grill
- Preheat the grill to medium-high heat.
- Remove the marinated chicken from the fridge and shake off excess marinade.
- Grill for 8–12 minutes, flipping every 2–3 minutes, until the internal temperature reaches 165°F on a meat thermometer.
- Remove from the grill and rest for 5–10 minutes before slicing.
To Cook on the Stovetop
- Heat 2 teaspoons avocado oil or olive oil in a large pan over medium or medium-high heat.
- Add the marinated chicken.
- Cook for 8–11 minutes, flipping every 2–3 minutes, until cooked through and the internal temperature reaches 165°F.
To Bake/Roast
- Preheat the oven to 425°F and spray an 8x13-inch baking dish with non-stick cooking spray.
- Remove the chicken from the marinade and place it in the prepared baking dish.
- Bake uncovered for 18–22 minutes, or until the chicken reaches 165°F.
- Optional: Broil for 1–2 minutes at the end for caramelization.
Notes
- Cook to temperature, not time. Chicken breasts and thighs can vary widely in thickness, so cooking time will depend more on size than cut. Always cook the chicken until it reaches an internal temperature of 165°F using a meat thermometer for the most reliable end result.
- For even cooking, pound thicker breasts. If using chicken breasts that are thick on one end, gently pound them to an even thickness before marinating. This helps them cook more evenly and prevents dry edges.
- Thighs are more forgiving. Boneless skinless chicken thighs have a bit more fat, making them naturally juicier and more forgiving if slightly overcooked — great for grilling over medium-high heat.
- Freezer tip: You can freeze raw chicken directly in this asian marinade in a freezer-safe container for up to 3 months. Thaw completely in the refrigerator for 24–36 hours before cooking.
- Storage: Store cooked asian marinated chicken in an airtight container in the refrigerator for 4–5 days.
Nutrition
Serving: 1gCalories: 259kcalCarbohydrates: 12gProtein: 38gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 109mgSodium: 972mgPotassium: 737mgFiber: 1gSugar: 9gVitamin A: 204IUVitamin C: 5mgCalcium: 21mgIron: 1mg
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