Asian Chicken Marinade Recipe

Name: Asian Marinade
Prep time: 10 min
Cook time: 12 min
Total time: 262 min
Ingredients: 2 pounds boneless skinless chicken thighs, (trimmed); 2 tablespoons low sodium soy sauce; 2 tablespoons hoisin sauce; 1 tablespoon oyster sauce; 2 tablespoons brown sugar; 1½ tablespoons rice wine; 2-3 teaspoons sriracha (or favorite Asian chili sauce); 1 tablespoon toasted sesame seed oil; 2 tablespoons neutral oil ((light olive oil, canola, grapeseed oil, etc.)); 1 tsp EACH garlic powder, ground ginger ((or 1 TB fresh)); 1/2 tsp EACH onion powder, paprika, curry powder; chopped green onions; toasted sesame seeds ((optional)); red chili peppers ((optional)); freshly squeezed lime juice ((optional))

This Asian Chicken Marinade guarantees a mouthwatering symphony of Asian-inspired flavors cooked on the grill, stovetop, or oven! With years of marinating expertise (they’re my fav!), I’ve perfected this recipe with critically elevating ingredients like toasted sesame seed oil, oyster sauce, sriracha, and curry powder for a caramelized, sweet-smoky, tangy flavor. Best of all, the glaze doubles as the marinade for effortlessly fabulous chicken that will impress even the most discerning palates!

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Asian chicken sliced and served with rice and vegetables

You’ll love this Asian Chicken Marinade

OUTRAGEOUSLY DELICIOUS. The marinade/glaze boasts a craveable, complex balance of savory, sweet, and tangy notes with a kick of heat.
LAYERED BALANCED FLAVORS. Low sodium soy sauce, hoisin, and oyster sauce create a savory base, combined with the sweetness of brown sugar and the complexity of rice wine, a splash of sriracha for heat, toasted sesame oil for nuttiness and seasonings like garlic powder, ground ginger, onion powder, paprika, and curry powder rounds out the marinade, infusing every bite with a symphony of Asian-inspired flavors.
EFFORTLESS FLAVOR. While this recipe tastes straight out of a restaurant, it’s easy to whip up with pantry friendly ingredients if you do much Asian cooking (or soon to be staples if you don’t). Whisk the ingredients together, then just marinate, and grill! Bonus: The marinade doubles as the glaze for double the flavor without double the work!
MAKE IT ANY TIME OF YEAR. This recipe is perfect for the hot summer months or use an indoor grill pan, skillet, or oven in the cooler months.
BUDGET FRIENDLY. Feed the entire family for a fraction of the price of dining out with the bonus of customizing this recipe’s sweetness, tanginess, heat, and veggies just how you like it.

Asian chicken marinade being served with grilled chicken thighs

Asian Marinade Ingredients

Let’s take a closer look at what you’ll need to make this Asian marinade (measurements in the printable recipe card at the bottom of the post):

Soy sauce: This grounds the marinade with its salty depth. Use low sodium so your chicken isn’t too salty.
Hoisin sauce: This is like an Asian BBQ Sauce and can be found in the Asian section of any grocery store. I use it in many Asian recipes, so I promise it will not go to waste! Please use only Kikkoman or Lee Kum Kee brands because they taste 1000X better!
Oyster sauce: This adds that extra punch of flavor that cannot be replicated with other ingredients/sauces. Oyster sauce is a thick, brown sauce that balances sweet and salty with an earthy undertone due to the oyster extracts. You can find oyster sauce in the Asian aisle of any supermarket for only a few dollars. Please use QUALITY oyster sauce such as Lee Kum Kee or Kikkoman. You truly can taste the difference and will be sorely disappointed with less-quality brands.

Brown Sugar: The sugar balances the umami of the soy and oyster sauce.
Sriracha: This is crucial to balance the sweetness of the brown sugar and to add a depth of complexity. You may use Sriracha or your favorite Asian chili sauce like Sambal Oelek with the green lid.
Rice wine: This key ingredient adds a unique sweetness and depth of flavor to the marinade. I recommend using “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning,” commonly located in the Asian section of most grocery stores, or you can Amazon it. It’s important to note that rice wine should not be substituted with rice vinegar, as they have different flavors. Rice vinegar will add an acidic flavor without the desired sweetness.
Seasonings: Garlic powder, ground ginger, onion powder, paprika, and curry powder round out the flavor profile.
Toasted Sesame Seed Oil: Look for toasted sesame seed oil, also known as dark, black, or Asian sesame oil and not regular/light/plain. Toasted sesame seed oil boasts a strong nutty aroma and is brown, whereas light/plain sesame oil is a low-flavor oil and is pale/yellow.

What if I’m allergic to shellfish? Or vegetarian?

If you’re allergic to shellfish/vegetarian, use LEE KUM KEE Vegetarian Stir-Fry Sauce instead of oyster sauce.

top view of Asian chicken marinade recipe ingredients

What is the best oil for marinade?

The best oil for a marinade is typically olive oil due to its rich flavor and health benefits. Olive oil is also known for its heart-healthy monounsaturated fats and antioxidants, which contribute to the marinated dish’s nutritional value. Additionally, olive oil emulsifies well, helping to evenly coat the food and ensuring that flavors are thoroughly absorbed.

In dishes like this Asian chicken marinade when you don’t want the flavor of the oil to be pronounced, use light olive instead of extra virgin olive oil. Other good options include avocado oil for its high smoke point and mild flavor, and grapeseed oil. Toasted sesame oil can be added for flavor infusion as well.

How to make Asian Marinade for Chicken

Let’s take a closer look at how to make Asian Chicken with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Make Marinade. Whisk the marinade ingredients in a large freezer bag or shallow dish. Remove ¼ cup to use later as the Glaze. Add the chicken to the remaining marinade in the bag/bowl and turn to coat.

showing how to make Asian chicken marinade by whisking the marinade ingredients together in a bowl

Step 2: Marinate Chicken. Seal/cover and refrigerate for 2 hours, up to overnight (the longer, the better).

showing how to make Asian chicken by marinating chicken in a bag

Step 3: Bring to Room Temperature. When ready to cook, remove the chicken from the fridge and rest at room temperature for 20-30 minutes.

How to Cook Asian Chicken

As the chicken cooks, the sugar caramelizes and creates incredible layers of sweet-smoky, tangy flavor! You can cook the chicken on the grill, stovetop, or oven, although we love the added smoky char and easy cleanup of the grill!

how to Grill

1. Preheat, clean and grease the grill to medium high heat, 375°F.
2. Grill chicken, covered, for 5-7 minutes per side, or until chicken is cooked through to an internal temperature of 170 degrees F.
3. Transfer the chicken to a cutting board and rest for 5 minutes before slicing.

how to PAN SEAR

1. Grease an indoor grill pan or heat 1 tablespoon of oil in a large nonstick skillet over medium heat. An indoor grill pan works much better because the sugar likes to char in a skillet.
2. Working in batches, remove the chicken from the marinade and let the excess drip off. Add chicken to the hot pan and cook, undisturbed for 3-4 minutes, or until nicely browned on one side.
3. Flip the chicken over, cover the pan, and reduce the heat to medium.
Cook for approximately 5 to 7 more minutes (depending on the thickness of the chicken).
4. Transfer chicken to a plate/cutting board. Bush the chicken with the reserved glaze and rest for 5 minutes before serving.

how to bake

1. Line a baking sheet with foil and spray with cooking spray.
2. Add the boneless chicken thighs in an even layer so they aren’t touching.
3. Bake at at 425 degrees F for 25-30 minutes or until cooked through.
4. Bush the chicken with the glaze and rest for 5 minutes before serving.

what temperature should Chicken thighs be cooked to?

Chicken thighs are done when they register 170 degrees on an instant-read thermometer. Note this is higher than the 165 degrees required for chicken breasts because dark chicken meat contains higher amounts of connective tissue. Cooking dark meat to only 165 F will yield chewy, rubbery meat, but cooking it to 170 F will yield tender, juicy meat as the collagen melts and turns to gelatin.

I recommend investing in a meat thermometer; otherwise, there is no accurate way to know when your chicken is cooked without slicing it open and losing valuable juices.

showing how to cook Asian chicken until deep grill marks appear

Asian Chicken Recipe Tips

Use chicken thighs. For the juiciest, most flavorful chicken without becoming overly charred, use chicken thighs. If you choose chicken breasts, use filets.
Marinate the chicken: You can get away with marinating the chicken for as little as 60 minutes, but the longer you marinate the chicken, the more flavorful it will become. I recommend at least 4 hours but overnight is best.
Bring chicken to room temperature before cooking. You always want any protein to sit at room temperature for 15-30 minutes before cooking (and more significant cuts even longer). Room-temperature chicken will cook faster if started at a higher temperature, which means the outside is less likely to overcook and there is less time for moisture to be released while cooking.
Grease the grill or pan very well. The sugar in the marinade makes the chicken prone to sticking, so grease your grill or pan very well. If using a grill pan, use paper towels or a brush to coat it in oil; if using a skillet, heat 1 tablespoon olive oil before adding the chicken.
Use a meat thermometer to check for doneness. Always use a m eat thermometer so you don’t undercook or overcook your chicken. A meat thermometer means perfectly cooked, tender, juicy chicken ever time.
Allow for carryover. I recommend removing the chicken thighs from the grill at 170 degrees F, 5 degrees below the final desired temperature of 175 degrees F. This allows for carryover, meaning the temperature will rise 5 degrees once the chicken is removed from the heat.
Let the chicken rest. After the chicken is finished cooking, transfer it to a cutting board and let it rest for 5-10 minutes before slicing so it has time to reabsorb the juices pushed toward the outside of the chicken. If you cut into the chicken immediately after cooking, valuable, moisture-giving juices will run out.

prep ahead Asian Marinade for Chicken

You can either cook the chicken ahead of time for meal prep, or prepare individual components of the recipe:

-Marinade: Whisk the marinade together and store in an airtight container in the refrigerator WITHOUT the chicken for up to 2 days.
-Chicken: Cooked chicken thighs makes fantastic meal prep (they remain juicier than breasts when reheated).

showing how to serve Asian chicken marinade recipe in a bowl with rice and vegetables

Asian Marinade Recipe Variations

Use a Different Cut of Chicken: I typically make this recipe with boneless chicken thighs because the rich flavor holds its own against the strong marinade, but the marinade works with any cut of chicken. Just note that you’ll need to slice chicken breasts into fillets and cook them until they reach an internal temperature of 160F, then allow them to rest for 5 minutes to carry over to 165.
Customize the Marinade: The marinade is perfect for us, but you may find you like it sweeter, tangier, or spicier. Taste the marinade before adding the chicken. Sweeten it up with sugar or add sweet heat with Asian Sweet Chili Sauce, make it tangier with rice wine, or spicier with additional chili sauce.
Make it Spicy: Increase the sriracha or sambal oelek in the marinade, or add a pinch of red pepper flakes.
Make it Gluten-Free. Use gluten free soy sauce or tamari, gluten free oyster sauce, and gluten free hoisin.
Add it to Salad: Load up your favorite greens with grilled chicken and vegetables such as bell peppers, cucumbers, and carrots. Throw in some nuts, like peanuts or cashews, for crunch and some mango, pineapple, or papaya for sweetness. Toss in some cilantro and green onions and drizzle with Peanut Sriracha Dressing.
Serve it in Wraps: Serve the chicken in a flatbread with lettuce, veggies and any desired toppings or go low carb with bib lettuce leaves.
Make it into Tacos: Add leftover Asian chicken to a charred tortilla with desired toppings such pineapple slaw, avocado crema and sriracha aioli. I particularly love it with mango salsa, or pineapple salsa.
Make it a Grain Bowl: Pile chicken on hot steamed rice, coconut rice or grains of choice, top with greens of choice, grilled or roasted vegetables (roasted sweet potatoes are amazing), fresh vegetables such as tomatoes and cucumbers, and tasty toppings such as pickled red onions, pineapple, mango, avocado, cashews/almonds or peanuts, etc. Drizzle it all with Thai Peanut Dressing.
Turn it into a Stir Fry: Stir fry the marinated, chopped chicken in a hot skillet, remove, then stir fry some veggies, then add the reserved glaze.

How to Serve Asian Chicken

This versatile recipe pairs well with rice and veggies or your favorite summer sides. Here are a few options to make a complete feast:

Rice: I love serving this chicken with steamed white rice, Coconut Rice, or Pineapple Rice, but any rice will work. Pop the rice in your rice cooker for a hands-off easy side, or even microwave the pouches if you’re making a serving for one or meal prep.
Noodles: Rice vermicelli, ramen, soba noodles, rice noodles, or even linguine are a fun way to mix things up!
Low carb: Cauliflower rice, quinoa, broccoli rice, or a blend of brown rice and any of the aforementioned options. You can also use low carb noodles such as zoodles or spaghetti squash.
Appetizers: Spring Rolls, Chicken Lettuce Wraps, Cream Cheese Wontons, Crab Rangoons, Potstickers, or Egg Rolls.
Soup: Tom Yum Soup, Tom Kha Gai, Laksa, Curried Butternut Squash Soup and Thai Noodle Soup.
Salad: Ramen Noodle Salad, Crunchy Asian Salad, Chinese Salad, and Asian Pineapple Salad.
Fruit: Grilled Pineapple, Summer Fruit Salad, Fruit Salad, or Pina Colada Fruit Salad are also fantastic.

HOW TO STORE Asian Chicken Recipe

Store the cooked chicken in an airtight container in the refrigerator for 3-4 days or freeze for up to three months.

How to reheat Asian chicken marinade recipe

-Microwave: Chop or slice the chicken so it reheats more evenly; heat for 30 seconds, then at 10-second intervals as needed.
-Oven: Transfer the chicken to an oven-proof dish. Cover with foil and reheat at 350 degrees F for 8-10 minutes or just until warmed through.

Asian Chicken Marinade Recipe FAQs

How long do you need to marinate chicken for?

Chicken thighs are best if the marinade is allowed to work its magic for at least 4-6 hours. However, the chicken can be refrigerated in the marinade for as long as 24 hours. Chicken breasts, on the other hand, should only be marinated for up to 12 hours.

What is the secret to a good marinade?

The secret to a good marinade is balancing the key elements of flavor: acid (like vinegar, citrus or rice wine), fat (such as oil), and seasonings (herbs, spices, salt, and sweeteners). This combination helps to tenderize the meat, enhance its flavor, and ensure it stays juicy during cooking.

Should I poke holes in chicken before marinating?

No, you should NOT poke holes in the chicken before marinating. This drains out the valuable juices and will result in less juicy marinated chicken thighs. You can cut slits in thick pieces of chicken like chicken legs to reach deeper into the protein, but never poke holes.

Is it possible to marinate chicken for too long?

Yep! You can marinate the chicken for up to 24 hours, but don’t push it too much longer than that otherwise the acid in the marinade can break down the muscle fibers too much and make your chicken mushy.

What are the best containers for marinating chicken?

I prefer food-safe sealable plastic bags such as freezer Ziploc bags. They really allow the marinade to envelop the chicken vs. a dish in which the marinade might not cover all of it. When using a plastic bag, make sure to squeeze out excess air before sealing then roll up the bag so the chicken is nice and snug. Sealable bags are also great for easy cleanup – just toss them!

Should I marinate chicken the fridge?

Always marinate chicken for a prolonged period of time covered in the refrigerator and not at room temperature to avoid food-born illness. Only remove the chicken thighs from the fridge to the counter 30 minutes before you’re ready to grill to help bring it to room temperature so it cooks more evenly.

Can chicken be frozen in a marinade?

Yes! If you can’t get to cooking your marinating grilled chicken thighs within 12 hours, just pop it in the freezer – another perk of using sealable plastic bags. When it’s time to cook, just thaw and cook immediately. You don’t want the chicken to marinate again or it can become mushy.

showing how juicy Asian chicken marinade is by slicing it

Looking for more Asian Chicken Recipes?

Thai Chicken
Mongolian Chicken
Honey Sesame Chicken
Chicken Teriyaki
Peanut Satay Chicken
Lemongrass Chicken
Honey Soy Chicken
Grilled Chicken Thighs with Honey Sesame Sauce
Honey Sriracha Chicken

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Asian Marinade

Servings: servings

Total Time: 4 22

Prep Time: 10

Cook Time: 12

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Ingredients

CHICKEN

2 pounds boneless skinless chicken thighs, trimmed

MARINADE/GLAZE

2 tablespoons low sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
2 tablespoons brown sugar
1½ tablespoons rice wine
2-3 teaspoons sriracha or favorite Asian chili sauce
1 tablespoon toasted sesame seed oil
2 tablespoons neutral oil (light olive oil, canola, grapeseed oil, etc.)
1 tsp EACH garlic powder, ground ginger (or 1 TB fresh)
1/2 tsp EACH onion powder, paprika, curry powder

FOR SERVING

chopped green onions
toasted sesame seeds (optional)
red chili peppers (optional)
freshly squeezed lime juice (optional)

Instructions

Whisk the Marinade/Glaze ingredients in a large freezer bag or shallow dish (whatever you marinate the chicken in). Remove ¼ cup to use later as the Glaze. Add the chicken thighs to the remaining marinade in the bag/bowl and turn to coat. Seal/cover and refrigerate for 2-24 hours (the longer, the better).
When ready to cook, remove the chicken from the fridge and rest at room temperature for 20-30 minutes.

GRILL DIRECTIONS

Preheat the grill to 375 degrees F with the lid closed. Clean and generously grease the grill with vegetable oil.
Grill the covered chicken for 5-7 minutes per side or until cooked through. (An inserted thermometer should read 170 degrees F for thighs and 160 degrees F for breasts.) Brush the chicken with the reserved Glaze (which never touched the raw chicken) and let rest for 5 minutes before slicing.

OVEN DIRECTIONS

Line a baking sheet with foil and spray with cooking spray. Add the chicken thighs so they aren’t touching.
Bake at 375 degrees F for 20-30 minutes (depending on size) until the internal temperature reaches 170 degrees F for thighs and 160 degrees F for breasts. Brush the chicken with the reserved Glaze (which never touched the raw chicken) and let it rest for 5 minutes before slicing.

SKILLET DIRECTIONS

The sugar will cause the chicken to char more, so I recommend using an indoor grill pan. Grease the pan and heat to medium-high heat. If using a nonstick skillet, heat one tablespoon of neutral oil over medium heat.
Working in batches, remove the chicken from the marinade and let the excess drip off. Add the chicken and cook, undisturbed, for 3-4 minutes or until nicely browned on one side.
Flip the chicken over, cover, and reduce the heat to medium-low. Cook for approximately 3-5 more minutes (depending on the thickness of the chicken) or until the internal temperature reaches 170 degrees F for thighs and 160 degrees F for breasts.
Transfer the chicken to a plate or cutting board. Brush the chicken with the reserved Glaze (which never touched the raw chicken) and let it rest for 5 minutes before slicing.

Notes

Rice wine: This key ingredient adds a unique sweetness and depth of flavor to the marinade. I recommend using “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning,” commonly located in the Asian section of most grocery stores, or you can Amazon it. It’s important to note that rice wine should not be substituted with rice vinegar, as they have different flavors. Rice vinegar will add an acidic flavor without the desired sweetness.
Allergic to Shellfish? Use LEE KUM KEE Vegetarian Stir-Fry Sauce instead of oyster sauce.
Variations: See the post for fun ways to serve this Asian chicken!
Storage: Store the cooked chicken in an airtight container in the refrigerator for 3-4 days or freeze for up to three months.