Asian Chicken Marinade

This easy Asian chicken marinade is perfect for grilling, stir fry, air-frying, or baking. With ginger, garlic, and brown sugar, it’s not as sweet and sticky as a teriyaki sauce, but still has lots of flavor. We eat a lot of chicken and I do try to mix up the marinades to keep plain chicken from getting boring. Let the flavors meld with the chicken a couple of hours or overnight for the best flavor.

What’s the best cut of chicken to use?

That’s a personal preference, but this marinade works with either breasts or thighs. We love thighs in our house since they are moister, and have more flavor than skinless chicken breasts. Even if you prefer skinless chicken, keep the skin on until after the chicken is cooked to lock in moisture. Remove the skin on the grilled chicken after letting the chicken rest.

Ingredients for this Asian chicken marinade recipe

What separates this marinade from a Greek or Mexican Marinade are the ingredients. Whereas this Greek Marinade uses olive oil, garlic, and oregano, and Mexico uses cumin and cilantro, this Asian marinade has sesame oil, soy sauce and ginger. Use this recipe as a blueprint and make it spicier by adding more red pepper flakes or sweeter by adding more brown sugar.

• soy sauce (low sodium soy sauce can be used as well)
• vegetable oil (I use avocado oil which isn’t traditional, but if you’re avoiding seed oils, it’s a good substitute).
• sesame oil
• fresh garlic
• fresh ginger
• dark brown sugar
• zest and juice from one orange
• red pepper flakes
• green onions

Prep Tip!

• Make a double batch of the marinade and pour over chicken pieces. Seal in a freezer safe ziplock bag. When ready to cook, the chicken will defrost in the fridge and continue to absorb the marinade flavors until ready to cook or grill.

How to make the marinade and chicken

• In a small bowl or glass dish, whisk all ingredients together. 

• Allow chicken to marinate 2-3 hours or overnight for maximum flavor, turning ocassionally.

• Grill or bake until internal temperature of chicken reaches 165 degrees F. and is no longer pink inside. A Instant Read Thermometer is the best way to tell if the dark meat is done as it sometimes has a pinkish tint when it’s close to the bone even though it’s reached the proper temperature. Cooking time with depend on whether you are using boneless skinless chicken thighs, bone-in chicken and the thickness of the chicken. 
• It’s important to discard or boil any leftover marinade for at least 3 minutes to avoid cross contamination.
• Store any leftover chicken in an air-tight container for up to 3 days. 

Outdoor grill

Preheat grlll to medium-high heat. Grill both sides of chicken until golden brown and cooked chicken reaches an internal temperature of 165 degrees F.

​AirFryer 

Follow manufacturer’s instructions for your particular brand. I love this Air Fryer which has multiple functions!

Stir Fry

For and quick and easy stir fry, use the pre marinated chicken and saute chicken in a hot skillet with onions and broccoli, mushrooms, or thinly sliced bell peppers. 

Baking

Once chicken has marinated, place on pan with grill rack. Bake at 350 degrees F. for 30-40 minutes for bone in chicken or until meat thermometer inserted reads 165 degrees F. Bring marinade to a boil and simmer for 5 minutes. Baste or brush on chicken. If desired crisp chicken under the broiler for 2-3 minutes.

What to serve with this Asian chicken recipe

Serve it with white rice, Pork Fried Rice, stir-fried vegetables, or crispy lettuce and this Asian Salad Dressing.

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Looking for Asian inspired recipes?

Hoisin Sticky Ribs

Pork and Shrimp Dumplings

Beef and Broccolini Stir Fry

​Chicken Satay with Peanut Sauce