Asian Chicken Marinade

This Asian Chicken Marinade combines the best Asian flavors to bring you juicy grilled chicken, coated in a sweet and savory glaze.

4.5 from 44 votes

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Prep Time: 10

Cook Time: 11

Additional Time: 2 10

Total Time: 2 31

Servings: 4

Calories: 347kcal

Combine the soy sauce, honey, vinegar, brown sugar, sesame oil, garlic, and ginger in a mixing bowl and whisk together.
Place chicken in a resealable plastic bag or a shallow dish and pour marinade mixture over top. Let the chicken marinate in the refrigerator for at least 2 hours or overnight.

Place marinated chicken on a plate and leave at room temperature while the grill preheats. Set aside leftover marinade in the plastic bag–do not throw it away!
Clean and oil the grill grates then preheat to high heat (about 450-500° F).
Place chicken directly on the grill grates and cook for 5 minutes. Flip, and cook for an additional 5-6 minutes (or until meat thermometer reads an internal temp of 165° F). Note that thicker chicken breasts might take longer, and thighs will take 1-2 minutes less.
Remove chicken from the grill and tent with foil for 5-10 minutes before serving.

Pour the remaining marinade into a large shallow non-stick pan and bring to a full boil.
Immediately reduce heat to a simmer, and stir constantly with a wooden spoon until mixture has reduced and coats the back of a spoon. It should be thinner than honey but not watery. Do not overheat as sugars will burn! Add drips of Sriracha hot sauce, to taste.
Drizzle (or brush) the finished sauce over the grilled chicken. Garnish with toasted sesame seeds and/or chopped green onions and serve.

If the sauce burns while reducing, discard and mix up a new sauce with half the soy sauce, vinegar, and oil as the original marinade (but the same quantity of honey). Rather than reduce this new sauce, just heat it up on the pan and serve.
For a gluten free version, substitute tamari for the soy sauce.
If you’re using very thick chicken breasts, place them between parchment paper and use a heavy rolling pin to pound them to an even thickness. This will help them cook more evenly and ensure the inside is cooked before the outside gets too browned.
Chicken can be frozen in the marinade then thawed overnight when ready to cook.
If you enjoy heat, try adding 1/2 teaspoon red pepper flakes to the marinade as well!
You can also cook the chicken on the stove top on a grill pan.