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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 or confectioners erythritol (note 1)
  • 1 Tablespoon Ginger grated
  • 2 cloves Garlic minced
  • 1 Teaspoon Sriracha (note 2)
  • 1 Tablespoon Rice Vinegar
  • 4 Pound Chicken Breast boneless + skinless (note 3)


  • 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!


  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!


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