Asian Chicken Marinade, 5 minute prep!

This Asian chicken marinade recipe is packed full of mouthwatering flavors like honey, ginger, and Sriracha. It’s the perfect easy dinner and is great on the grill or in a skillet.

Looking for more keto chicken recipes? Try this yogurt marinated chicken or this Mediterranean chicken marinade.

Ingredients + Variations

• Sesame oil
• Soy sauce – for this soy sauce chicken marinade, I always use regular soy sauce. If using low sodium, you may need to adjust the level of salt after cooking.
• Honey – if eating low carb, feel free to substitute this with confectioners erythritol. You can also adjust the sweetness by adding more/less.
• Grated ginger – Pro tip: fresh ginger is great, but I always buy frozen grated ginger from Trader Joe’s.
• Minced garlic
• Sriracha – add more/less depending on how spicy you want this basic Chinese chicken marinade recipe to taste. You can also up the spice level with diced dried chilis or red pepper flakes.
• Rice vinegar
• Chicken breast – You can use chicken breast or thighs — with thighs, your cook time will typically increase.

Tips + Tricks

This Asian chicken marinade is super straightforward. Here are a few tips for the best results:

1. The longer you marinate, the more flavor. How long to marinate chicken depends on you — If you’re in a pinch, a minimum of 30 minutes. But ideally, you’d marinate for a few hours, or even overnight.
2. Remove excess marinade before grilling to prevent flare-ups and burnt marinade.
3. We like to slightly flatten the chicken before marinating, for more marinade flavor in every bite.
4. Use a meat thermometer! This is the best way to prevent dry, overcooked chicken. You’ll know it’s done when the internal temperature reaches 165 F.
5. Rest your cooked chicken before slicing for 10 minutes. This will keep it nice and juicy.

Can you freeze chicken in marinade?

Yes! Toss your Asian marinade for chicken in a freezer bag, and swirl everything around to coat. Then place it in the freezer. To thaw it, place your chicken in the refrigerator overnight — this will infuse your chicken will all the marinade flavors.

How to Cook it:

Use this Asian chicken marinade for the grill, stovetop, or oven depending on your preference.

• On the grill: Heat grill to medium-high and brush grates with oil. Add chicken and cover the grill with the lid. Cook for 7 minutes. Flip and cook for another 5-7 minutes. You’ll know your chicken is done once it reaches an internal temp of 165 F.
• In the oven: Preheat the oven to 450 F. Place chicken on a rimmed baking sheet. Bake in the oven for 13-15 minutes.

How to Serve it:

Serve this Asian chicken marinade over a bed of rice or cauliflower rice (my fave is this cauliflower fried rice), and with a side of roasted or stir fry veggies, like my pan fried green beans recipe. Don’t forget a garnish of sliced green onions!

Do I need to make a sauce for this chicken?

Nope! The Asian marinade is so flavor packed, we never serve it with sauce.

More Asian Chicken Recipes

• Thai Chicken Salad
• Curry Chicken Salad
• Chicken Curry Soup

Asian Chicken Marinade

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Servings :4 Servings

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

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Ingredients

• ▢ 1 Tablespoon Sesame Oil
• ▢ 1/4 Cup Soy Sauce
• ▢ 1 Tablespoon Honey or confectioners erythritol (note 1)
• ▢ 1 Tablespoon Ginger grated
• ▢ 2 Garlic minced
• ▢ 1 Teaspoon Sriracha (note 2)
• ▢ 1 Tablespoon Rice Vinegar
• ▢ 4 Pound Chicken Breast boneless + skinless (note 3)

US Customary - Metric

Instructions

• Add sesame oil (1 tablespoon), soy sauce (1/4 cup), honey or erythritol (1 tablespoon), ginger (1 tablespoon), minced garlic (2), sriracha (1 teaspoon), and rice vinegar (1 tablespoon) to a large resealable bag. Seal the bag, and swirl ingredients around to combine. Add chicken, seal bag, and toss ingredients so the chicken is coated.
• Place in the fridge for 30 minutes - overnight (the longer you marinate, the more flavorful your chicken will be).
• Heat grill/pan to medium-high heat and brush with oil. Add chicken to pan/grill and cover with lid. Cook on this side for 7 minutes. Flip the breasts, then cover and cook on the second side for another 5-7. You'll know the chicken is done once the internal temp has reached 165 F.
• Remove chicken to a plate and loosely tent with foil. Rest chicken for 10 minutes before slicing. Garnish with green onions, and enjoy!

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Lindsey's Tips

1. Sweetener: confectioners erythritol is a great low carb/keto sub here!
2. Spice: Add more, or skip depending on how much spice you like.
3. Chicken: I usually slightly flatten the chicken with the smooth side of a meat mallet before resting it in the marinade to infuse even more flavor.
4. For oven baking: Preheat the oven to 450 F. Place chicken on a rimmed baking sheet. Bake in the oven for 13-15 minutes.
5. The best way to not overcook your chicken is to use a meat thermometer!

Nutrition

Calories: 577kcalTotal Carbohydrates: 6gProtein: 98gFat: 15gSodium: 1363mgFiber: 1gSugar: 5gNet Carbs: 5g

©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

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