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Asian Chicken Marinade

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 Servings
Calories 577kcal


  • 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 (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!


  • 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 | Total Carbohydrates: 6g | Protein: 98g | Fat: 15g | Sodium: 1363mg | Fiber: 1g | Sugar: 5g | Net Carbs: 5g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com