Take one bite, and I guarantee that this Asian chicken marinade will become one of your favorite new chicken marinades!
Low carb chicken recipes like this are EASY to throw together and pack so much juicy flavor into an otherwise boring grilled chicken. Sesame oil, ginger, and sriracha are just a few of this low carb recipes sizzling ingredients.
Not to mention, this easy low carb dinners LOW CARB!
Let’s dive in.
What I Love About This Asian Chicken Marinade
Asian chicken marinade is simple to make yet tastes blissfully nuanced! I absolutely love…
- How easy it is to throw the marinade together
- That it makes for a FAST weeknight dinner
- That you can meal prep it for many yummy days ahead!
Recipe Notes
Not much to this SUPER simple Asian chicken marinade:
Ingredient Notes
For this Chinese chicken recipes marinade, the ingredient list is incredibly straight forward, I just want to point out one ingredient…
Honey. If you aren’t eating low carb, keep it! If you are, swap honey for Swerve/Lakanto — these keto sweeteners are equally as sweet but they don’t spike your blood sugar!
Cooking Tips
The recipe is pretty straight forward, but I want to give you a few important tips:
- The longer you marinate the chicken, the more incredible it’ll taste! If you’re in a pinch, I recommend a minimum of 30 minutes. But ideally, you should marinate the chicken for a few hours ahead of time or even the night before!
- Before you grill the chicken, make sure to remove any excess marinade — This will help prevent flare-ups and burnt marinade.
- I recommend pounding the chicken in order to flatten it — This will make for better cooking as the heat will seep through evenly. Use a meat thermometer to cook your chicken perfectly. You’ll know it’s done when the internal temperature reaches 165 degrees Fahrenheit.
Storing Tips
Keep leftover cooked chicken in an airtight container in the fridge. When reheating, be careful not to overdo it and dry the chicken out.
Can You Freeze This?
Yes! You’ll want to freeze each chicken breast in its own individual bag. Just seal the chicken with the marinade, then label and freeze.
When you’re ready for this flavor-packed healthy chicken recipes deliciousness, thaw it in the fridge overnight.
Serving Recommendations
Serve this Asian chicken marinade with your favorite sides! I love to whip up some cauliflower fried rice or broccoli rice.
Recipe Variations
Asian chicken marinade is just one among many variations, so here are some other ideas if you’re feeling experimental!
- Add some citrus, like in this lemon chicken marinade or maybe a lime chicken marinade.
- Add different herbs and spices. You can mix in whatever you’d like, just keep in mind the flavors of our current combo. For example, I wouldn’t go full-blown Mediterranean chicken marinade, but adding more ginger or garlic would be fine.
- Make it spicier by adding some diced chiles or additional sriracha. Can’t get enough spicy chicken marinade? Check out my chipotle chicken marinade.
More Easy Chicken Recipes
For even more scrumptious marinated easy chicken recipes, check these out:
- Low Carb Fried Chicken
- Thai Chicken Salad
- Fajita Stuffed Chicken
- Low Carb Chicken Parmesan
- Broccoli and Cheese Stuffed Chicken
Asian Chicken Marinade
Print Recipe Pin RecipeIngredients
- 1 Tablespoon Sesame Oil
- 1/4 Cup Soy Sauce
- 1 Tablespoon Honey I use granular erythritol*
- 1 Tablespoon Ginger grated
- 2 Garlic minced
- 1 Teaspoon Sriracha optional
- 1 Tablespoon Rice Vinegar
- 4 Lb Chicken Breast boneless + skinless
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 (4 pounds), seal bag, and toss ingredients so the chicken is evenly 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.
- Use tongs to flip the breasts, then cover and cook this side for another 5-7 (this will vary depending on the heat of your grill/pan and how thick your chicken is). You'll know the chicken is done once the internal temp has reached 165 F.
- Using a fresh pair of tongs and a clean plate, remove the chicken from the grill.
- Loosely tent the chicken with foil, and allow it to rest 10 minutes before slicing,
- Sprinkle with sesame seeds, sliced green onions, and enjoy!
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Lindsey's Tips
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Nutritional information is for 1 serving, if you divide this recipe into 4:
