This Asian chicken marinade is a perfect balance of sweet, savory and umami flavors made with soy sauce, honey, garlic and fresh ginger. It’s an easy chicken marinade that transforms simple chicken thighs into juicy, flavorful meat whether you grill, bake or pan sear.
Why This Asian Chicken Marinade Works
Packed with flavor for the best chicken, what’s not to love about this juicy marinade?
- Perfect blend of flavors – This marinade works because it balances key flavor components: salty, sweet, acidic and umami.
- Keeps chicken moist – The oil helps carry flavor into the chicken while keeping it moist during cooking, resulting in tender, juicy chicken with a flavorful exterior.
- Multiple cooking methods – Whether you’re grilling, baking or searing on the stove, this marinade allows for any option.
Recipe Essentials
You’re almost guaranteed to have at least some of these asian chicken marinade ingredients on hand. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Chicken thighs – Boneless, skinless chicken thighs are ideal, as they are the most flavorful cut of chicken. You could also use chicken quarters (bone-in), chicken drumsticks or chicken breasts.
- Light soy sauce
- Honey
- Vegetable oil
- Fresh garlic
- Seasoned rice vinegar
- Sesame oil
- Fish sauce
- Water
- Ground black pepper
- Red pepper flakes
- Fresh ginger
How to Make Asian Chicken Marinade (Step-by-Step)
With several cooking options, making this chicken couldn’t be easier!
- Make marinade. In a medium bowl or measuring cup, whisk together the soy sauce, honey, oil, water, fresh garlic, fresh ginger, seasoned rice vinegar, sesame oil, fish sauce, ground black pepper and optional crushed red pepper flakes.
- Pour over chicken. Pour the marinade over the chicken thighs. Marinate for 2-12 hours. When ready to cook, discard the marinade.
- Cook in skillet. Heat oil in a large skillet. Add the chicken, cooking on all sides until the internal temperature reaches 165°F. Press down to make contact with the hot pan and sear.
- Or cook in oven. Preheat the oven to 425°F and place the chicken in an oven-safe dish. Bake for 20 minutes. Change the oven to broil and allow to sizzle for 2 minutes, or until they get a caramelized top. Watch closely!
- Allow to rest. Rest the chicken for 3-4 minutes before cutting against the grain.
Tips for Best Chicken Marinade
This asian chicken marinade is as easy as it gets, but I do have a few tips to make sure it turns out perfectly.
- Chicken thighs for max flavor – Although you can use chicken breasts, chicken thighs stay juicier and absorb marinade better than chicken breast.
- Pat chicken dry before cooking – Removing excess marinade helps achieve better browning.
- Do not reuse marinade – Always discard marinade after raw chicken has been in it for food safety.
Make it A Meal
The flavors of this asian chicken marinade pair well with just about anything you’d like to serve it with! For a starch, I like to serve it with jasmine ginger rice or cilantro lime coconut rice.
Of course, a vegetable is always a necessity. PF Chang’s spicy green beans are usually my go-to. And in sticking with the asian theme, I like to serve mine with a bowl of mushroom egg drop soup too.
More Sauce Recipes for Chicken
If you know me, you know how much I love a good sauce. These chicken sauces are some of my favorites.
Asian Chicken Marinade Recipe
Ingredients
- 3/4 cup light soy sauce
- 1/3 cup honey
- 1/4 cup vegetable or canola oil
- 1/4 cup water
- 4 cloves fresh garlic minced or grated
- 2 tablespoons fresh ginger grated
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fish sauce
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes optional
- 1 -1.5 pound(s) boneless chicken thighs
Instructions
- In a medium bowl or measuring cup, whisk together the 3/4 cup light soy sauce, 1/3 cup honey, 1/4 cup vegetable or canola oil, 1/4 cup water, minced or grated 4 cloves fresh garlic, grated 2 tablespoons fresh ginger, 2 tablespoons seasoned rice vinegar, 1 tablespoon sesame oil, 1 tablespoon fish sauce, 1/2 teaspoon ground black pepper and optional 1/2 teaspoon crushed red pepper flakes.
- Pour the marinade over the 1 -1.5 pound(s) boneless chicken thighs . Marinate for 2-12 hours. When ready to cook, discard the marinade.
Skillet:
- Heat 1-2 teaspoons of a neutral oil in a large skillet. Add the chicken, cooking on all sides for 4-5 minutes or until the internal temperature reaches 165°F. Press down to make contact with the hot pan and sear.
Oven Baked:
- Preheat the oven to 425°F and place the chicken in an oven-safe dish. Bake for 20 minutes.
- Change the oven to broil and allow to sizzle for 2 minutes, or until they get a caramelized top. Watch closely!
- Rest the chicken for 3-4 minutes before cutting against the grain.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
