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Asian Chicken Marinade

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Servings :4 Servings
Prep Time5 mins
Cook Time15 mins


  • 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


  • Add sesame oil, soy sauce, honey (or erythritol), ginger, garlic, sriracha, and rice vinegar 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 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!

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:


Calories: 577kcal | Carbohydrates: 6g | Protein: 98g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 290mg | Sodium: 1363mg | Potassium: 1709mg | Fiber: 1g | Sugar: 5g | Vitamin A: 136IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 2mg
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