Servings: 4
Asian Chicken Marinade Recipe
This Asian chicken marinade is sweet, savory and packed with flavor. Learn how to make the best marinade for grilling or skillet cooking.
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
Storage: If you have leftover marinade that has not touched raw chicken, store it in an airtight container in the refrigerator for up to 5 days. Cooked marinated chicken can be stored in the refrigerator for 3-4 days.
Freezing: You can freeze chicken directly in the marinade, which actually enhances flavor. Place raw chicken and marinade in a freezer-safe bag, remove excess air and seal tightly, freeze for up to 3 months.
When ready to use, thaw overnight in the refrigerator. The chicken will continue marinating as it thaws.
Nutrition
Calories: 276kcal, Carbohydrates: 28g, Protein: 5g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 0.2mg, Sodium: 2790mg, Potassium: 155mg, Fiber: 1g, Sugar: 24g, Vitamin A: 76IU, Vitamin C: 1mg, Calcium: 21mg, Iron: 1mg