Asian chicken marinade has quickly become one of my favorite ways to count the flavor of chicken plates. This marinade mixes easy elements like soy sauce, garlic, ginger, and honey, making an ideal mix of sweet and savory. Marinating the chicken for rare hours makes it so fleshy and tender, with a creamy flavor that’s tough to resist.
I’ve used it for grilling, baking, and even stir-frying, which still turns out amazing. It’s easy to get Asian-inspired flavors to a meal; my family still loves it. The recipe has become a go-to when I like something delicious and simple.
Contents
Why this recipe works:
- Spice World’s chopped ginger, garlic, and onion save time when dicing, and you’ll also use only what you require rather than having leftover bits wilting in your fridge.
- For a well-balanced taste, the elements simultaneously play on all aspects of your tongue, including sweet, sour, briny, bitter, and umami.
- The longer your chicken soaks in the Asian marinade, the more serious the flavors will be.
- I use the Asian marinade for chicken, but it also adds a strong oriental spice to firm tofu, beef side steak, and pork tenderloin.
- It takes five minutes to get ready for use.
Ingredients
One to one and a half pounds (500 to 750 grams) of skinless, boneless chicken thigh fillets
Asian Marinade (see notes for subs)
- 3 cloves garlic, minced
- 2 tsp power, freshly grated
- 2 tbsp soy gravy
- 2 tbsp tomato ketchup
- 2 tbsp. Oyster gravy
- 1 1/2 tbsp Chinese cooking wine OR Mirin (Note 1)
- 1 – 3 tbsp Sriracha (change the spiciness to taste)
- 2 tbsp brown sugar
- 1 tsp sesame fat
Cooking / Garnishes (optional)
- 2 tsp fat
- Sesame origins
- Finely cut shallots / green onions
- Finely scored red chilies
How to Make Asian Grilled Chicken
- Complete the marinade. Whisk the garlic, sriracha, honey, soy gravy, rice vinegar, mayonnaise, salt, pepper, and base ginger until soft. You can add the components to a mix and blend until smooth.
- Marinate the weakling. After gathering the chicken pieces into a zip-top bag, cover the chicken with the marinade. Zip the sack and bounce or squish until the chicken is evenly coated in the marinade. Currently, let the chicken remain! You like to do at least 30 minutes and, ideally, up to 12 hours in the refrigerator.
- Can up the grill! Okay, can you complete this indoors or outdoors on a grill pan? It’s your call. I usually warm a grill pan over medium-high heat and spread with some cooking rush. Once the grates are generous (or in the pan), cook the chicken parts in the pan. Convert them around the center mark and match them with a meat thermometer to see if you’ve got 160ºF. I like pulling the chicken now; carry-over cooking will help it get 165ºF. But feel complimentary to take it to 165ºF if you don’t disorder with chicken!
Recipe Notes:
- Chicken – tenderloins are amazing; the breastworks but won’t reach out as moist.
- Garlic/ginger – 1 tsp garlic/ginger powder (but please try to use new; it’s much more useful. Asian cuisine doesn’t use garlic/ginger powder)
- Soy gravy – I use all-purpose soy gravy, but fair or dark spice also works. Light and dim soy sauce will be labeled as such on the bottle, and the goal is just to say “soy sauce.” I use Kikkoman. The fish gravy could also be used in the area of the soy gravy, but declined to 1 1/2 tbsp (because fish gravy is saltier)
- Tomato ketchup – Australian tomato gravy can be used
- Oyster sauce – hoisin gravy (but note it has a soft Chinese 5 Spice Powder flavor, which is superior)
- Sriracha – switch out with any other chili paste or finely chopped new chili or powder. Count a little bit (1 tsp or so) of vinegar (white, malt, red apple cider), lime or lemon liquid (because Sriracha is the “rotten” part in this marinade)
- Brown sugar can be either honey, maple syrup, or white sugar.
- Sesame oil can be exited.
- This can also be baked in a 180C/350F range for around 20 minutes or examined/broiled on high. It’s also great to create skewers.
- To make ahead: Put chicken and marinade in a ziplock bag and position in the freezer directly. Defrost before boiling. The chicken marinades as it freezes/defrosts. Cook per rules. Cooked chicken doesn’t freeze that well – the chicken itself is fine, but the marinade flavor disappears.
Variations
- Instead of Thai red chiles, use different hot red peppers, similar to sliced jalapenos or serrano chilies.
- Swap new chiles for your favorite hot spice or crushed red pepper bits according to how tangy you like.
- Add diced herbs like cilantro or Thai basil and secure extra for doing.
- Instead of lime, add lemongrass ground.
- Add diced green onions for more punchy flavors.
- Make it gluten-free by changing tamari for soy gravy.
How to reheat Asian chicken marinade recipe
Microwave: Dice or slice the chicken to reheat better evenly; warm for 30 seconds at 10-second intervals as required.
Oven: Transfer the chicken to an oven-proof dish. Cover with foil and reheat at 350 degrees F for 8-10 minutes or until warmed.
Conclusion
Asian chicken marinade is a pin in my cooking because it’s tasty and versatile. The blend of soy gravy, garlic, energy, and honey gives the chicken a fatty taste, whether probed, baked, or stir-fried. I love how comfortable it is to design, yet it still impresses everyone at the table. Marinating counts a deep flavor, holding the chicken juicy, perfecting per bite. This marinade has become my go-to for fast, tasty dinners with an Asian twist. It’s a simple recipe that always gets flavor to our dinners.