This versatile Asian Chicken Marinade is my secret to the best Asian-inspired chicken. It’s easy to make using a blend of savory, sweet, zesty, and aromatic ingredients, and can be used with any cut of chicken. The end result is deeply flavorful and juicy chicken to serve with stir-fries, salads, rice, and more.
Chicken is one of my favorite proteins to play around with in the kitchen. I’m constantly trying to make it better than ever, whether by soaking it in a great marinade, trying out new cooking methods, or drenching it in a mouthwatering sauce. If you also cook chicken almost every day, I’d recommend trying my General Tso’s chicken recipe or kung pao chicken recipe for a restaurant-quality experience.
Asian Marinade for Chicken
This easy Asian chicken marinade is made from fresh aromatics, Chinese pantry staples, oil, citrus juice, and honey. With this combination of oil, acid, and seasonings (the 3 staples needed for any great chicken marinade), I ensure that the raw chicken is infused with Asian-inspired flavors while keeping it tender and moist.
I kept this Asian marinade relatively simple for easy cooking and to fill the meat with umami, tang, and sweetness, but there are endless flavor variations you can play with depending on where you are in the world and the ingredients available to you. From spicy flavor boosters to simple add-ins for crunch, you can have a lot of fun with this marinade recipe.
I’ve also included two methods for making the marinade and two cooking methods to follow once the chicken is done soaking. Whether you decide to whisk the marinade in a bowl or blend it in a blender, grill your chicken, or quickly pan-sear it, you’ll end up with juicy, flavorful meat with a distinctive balance of mouthwatering Asian flavor.
Ingredients and Substitutions
- Aromatics — Fresh garlic cloves, half a shallot, and ginger form the aromatic foundation of this marinade. Do not substitute these for the dried versions, as they aren’t as potent.
- Sauces – I added soy sauce and oyster sauce for a sweet-savory depth. If you’re gluten-free, replace the soy sauce with tamari. Hoisin sauce can work as a substitute for oyster sauce, but the flavor will be slightly different.
- Orange Juice – Freshly squeezed juice is best.
- Shaoxing Wine – This traditional Chinese rice wine contributes a nuanced depth. If you can’t find it, dry sherry or mirin are pretty similar.
- Vinegar – I used rice vinegar as the necessary acid in the marinade. If you need a substitute, champagne vinegar closely resembles rice vinegar.
- Honey – The sweetness balances the savory and acidic flavors.
- Oils – I used a combination of sesame oil and a neutral-flavored oil, like olive oil or avocado oil.
- Chicken – While this Asian marinade works with any chicken cut (like breasts, thighs, drumsticks, and wings), I prefer boneless, skinless chicken thighs because they stay moist after cooking and absorb the flavors effortlessly.
How to Make this Asian Chicken Marinade
Bowl Method: I combine all of the marinade ingredients (except the oil) in a medium bowl. Slowly, I drizzle in the oil while whisking continuously until emulsified. I add the chicken to the bowl, coat it in the marinade, and then cover the bowl with plastic wrap. To finish, I transfer the bowl to the fridge to let the chicken marinate.
Blender Method: I blend all of the marinade ingredients in a blender until smooth. I pour the marinade into a bowl or bag, add the chicken, and toss to coat it in the marinade. Just like with the bowl method, I marinate the chicken in the refrigerator for several hours before cooking.
How to Pan-Sear Marinated Chicken
Preheat: I heat the oil in a non-stick skillet over medium-high heat.
Sear: Once the oil is hot, I place the Asian marinated chicken in the pan and sear it undisturbed for 6 to 7 minutes per side. I rest the cooked chicken on a cutting board for about 5 minutes before slicing and serving.
How to Grill Marinated Chicken
Preheat: First, I preheat the grill between 325ºF and 350°F.
Grill: I place the marinated chicken on the oiled grates and cook it for 6 to 7 minutes per side with the lid closed. I rotate the chicken 90 degrees halfway through cooking on each side for the classic charred grill marks. I rest the grilled chicken on a cutting board for about 5 minutes before slicing and serving.
Chef Tips + Notes
The key to making the best marinated Asian chicken is to give the raw chicken a long enough soak. While a quick 30-minute soak can impart some flavor, marinating your chicken for at least 2 hours or a maximum of 48 hours ensures the savory, sweet, and citrusy notes deeply penetrate the meat.
- Reduce the aromatics when blending: Remember to cut the amount of ginger, garlic, and shallot, in half when following the blender method. Blending will make these aromatics extra potent, thus making the flavors in your marinade off balance.
- Experiment with add-ins: Feel free to customize the marinade with chili flakes or Sriracha for heat, sesame seeds for crunch, or a splash of fish sauce for umami. You can add lemongrass for a citrusy note or star anise for a hint of licorice flavor.
- Use it as sauce: Always boil the leftover used marinade for at least 5 minutes if you plan on reusing it as a sauce. Personally, I’d rather double the marinade and set the extras aside to use as a basting or finishing sauce for the cooked chicken.
Serving Suggestions
Asian marinated chicken is a perfect protein for both lunches and dinners. I like to garnish the freshly cooked chicken with a dollop of chili crisp for heat and toasted sesame seeds for an eye-catching presentation. On the side, my family and I can’t get enough of fluffy white rice (or egg fried rice when we’re feeling fancy) and steamed vegetables, like broccoli, cauliflower, or bell peppers.
As for the leftovers, I typically keep them in the fridge until it’s time to lay them over a mandarin orange salad or to add to a bowl of stir-fried noodles when I need a fresh and filling lunch.
Make-Ahead and Storage
Make-Ahead: You can make the marinade up to 2 days before using it. Simply keep it in an airtight jar in the fridge until it’s time to toss it with the chicken.
How to Store: If you have extra unused marinade, store it in an airtight container in the refrigerator for up to 1 week. The chicken can also be refrigerated in the marinade for up to 48 hours or in the freezer for up to 3 months. Thaw the chicken in the fridge overnight.
More Marinated Chicken Recipes
- Italian Marinated Chicken
- Grilled BBQ Chicken
- Peruvian Chicken
- Fried Chicken Tenders
- Easy Chicken Satay
Asian Chicken Marinade
Ingredients
- 4 finely grated garlic cloves
- 1 to 1 ½ peeled, finely grated pieces of fresh ginger
- ½ peeled, finely grated shallot
- ¼ cup Soy sauce
- 2 tablespoons oyster sauce
- Juice of 1 orange, about 3 to 4 tablespoons
- 1 tablespoon Shaoxing wine
- 2 tablespoons rice vinegar
- 3 tablespoons honey
- ¼ cup Neutral oil
- ¼ cup Sesame oil
- 1 to 1 ½ teaspoons of coarse salt
- ½ to ¾ teaspoon freshly ground pepper
- Up to 3 pounds of chicken- breast, thighs, drums, or wings
Instructions
Bowl Procedures:
- Add all the ingredients but the oil and chicken to a medium-sized bowl.
- Next, slowly drizzle in the oil while continually whisking until it becomes emulsified.
- Add the chicken directly to the bowl and thoroughly mix, or transfer the marinade and the chicken to a resealable plastic bag and mix to combine.
- Marinate it in the fridge for 2 to 24 hours, or up to 48 hours if necessary.
Blender Procedures:
- For these procedures, use half the amount of garlic and shallots.
- Add all the ingredients but the chicken to a blender and blend on high speed until emulsified.
- Transfer the marinade to a bowl along with the chicken, and thoroughly mix, or transfer the marinade and the chicken to a resealable plastic bag and mix to combine.
- Marinate it in the fridge for 2 to 24 hours. You can possibly extend it to 48 hours if necessary.
Cooking Procedures:
- To Pan Sear: I usually use a non-stick skillet and add in 1 to 2 tablespoons of oil. Turn the heat up to medium to medium-high and then place the chicken in and cook it for about 6 to 7 minutes per side. Be sure to keep an eye on the heat; you don’t want things to burn, you want the chicken and marinade ingredients to brown up. If you notice things are browning too quickly, then turn the heat down. White chicken meat should be at 165°F before removal, and dark meat should be at 175°F before removal. Take the chicken out of the pan and rest for 3 to 4 minutes before serving.
- To Grill: Preheat the grill to medium to medium-high, which is about 325 to 350 degrees F. Cook for 6 to 7 minutes per side, with the grill door shut. On the first seared side, I like to give it a 90-degree rotation halfway through just to give it those coveted grill marks. Finish it up on the grill until they’re cooked through. White chicken meat should be at 165° F before removing, and dark meat should be at 175° F before removing. Take the chicken off the grill and rest for 3 to 4 minutes before serving.
Asian Chicken Marinade