The Best Asian Chicken Marinade
This Asian chicken marinade is bold, sweet, salty, and savory — everything you need to turn boring chicken into a juicy, flavor-packed masterpiece. Perfect for grilling, baking, air frying, or stir-frying, and ideal for chicken thighs, breasts, wings, or drumsticks. Meal prep-friendly and family-approved!
Ingredients
- ¼ cup soy sauce or low-sodium soy sauce
- 2 tbsp sesame oil toasted
- 2 tbsp rice vinegar
- 2 tbsp honey or brown sugar
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp hoisin sauce optional for extra depth
- 1 tsp sriracha or chili paste optional for heat
- Juice of ½ lime optional for citrusy brightness
Protein:
- 1.5 lbs boneless skinless chicken thighs or breasts
Instructions
- In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, hoisin sauce (if using), sriracha (if using), and lime juice. Taste and adjust sweetness or acidity as needed.
- Place chicken in a ziplock bag or shallow glass container. Pour marinade over the chicken, ensuring all pieces are coated evenly.
- Seal the bag or cover the container and refrigerate. Let chicken marinate for at least 4 hours, ideally 6–8 hours. Do not exceed 24 hours.
- When ready to cook, remove chicken from marinade and pat dry to ensure a good sear. Discard or boil leftover marinade if using as a sauce.
- Cook using your preferred method:
- Grill: 5–6 minutes per side over medium heat.
- Bake: 400°F for 25–30 minutes.
- Stir-fry: Thinly slice chicken and cook 3–4 minutes per side in a hot skillet.
- Air Fry: 375°F for 15–20 minutes, flipping halfway.
- Let rest for 5 minutes before slicing. Serve over rice, with veggies, or in wraps.
Notes
Suggested Side Dishes :
- Jasmine rice or sticky rice
- Stir-fried vegetables (broccoli, bell peppers, snow peas)
- Pickled cucumber salad
- Soba noodles or lettuce wraps