Easy Asian Chicken Marinade - Sticky and Savory

Name: Easy Asian Chicken Marinade - Sticky and Savory
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 300 g 10 oz chicken thighs, boneless, with skin; 2 garlic cloves (finely minced); ½ inch fresh ginger (grated); 1 tablespoon soy sauce; 1 tablespoon sweet chili sauce; 1 teaspoon freshly squeezed lime juice; ⅓ teaspoon lime zest (zest of ½ lime); 1 teaspoon honey; ½ teaspoon gochugaru (Korean chili flakes); ½ teaspoon toasted sesame oil; salt (as needed); finely sliced green onion; Toasted sesame seeds

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If you are looking for a good chicken marinade, this super easy Asian chicken marinade recipe is one to keep in your back pocket. It turns out tender, juicy chicken with a sweet, sticky, and savory glaze packed with all the Asian flavors you love. Great for grilling, BBQ, roasting, air frying, or even pan-searing on the stovetop.

Restaurant-style Asian chicken marinade served on a black plate with garnishing for a flavorful meal.

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Ingredients You'll Need
Instructions (Step By Step)
Cooking Tips
Storage
FAQs
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Comments

This marinade has a perfect balance of sweet, salty, and zesty flavors with a hint of spice. It complements the chicken beautifully, making it satisfying enough to enjoy on its own or with a simple side of steamed rice and a few blanched vegetables.

It works well with a variety of chicken cuts, including boneless skin-on thighs, lean breasts, drumsticks, or wings. Just know the cooking time might be a little different with bone-in chicken.

This recipe has been on my to-do list for quite a while. Simple marinades like this are such a life saver! I always keep some marinated chicken in the fridge, ready to cook and this Asian-flavored version is one of my all-time favorites.

It's quick to prepare and while an hour of marinating does the job, leaving it overnight brings out the best, most flavorful result. The bonus? It's not just for chicken-you can also use it with other meats, shrimp, or even tofu.

Ingredients You'll Need

Here are a few important notes about the ingredients. For measurements, see the recipe card below.

Fresh ingredients for Asian chicken marinade on a wooden background including sesame oil, soy sauce, garlic, and ginger.

Chicken: I used boneless skin-on thighs since they stay extra juicy and flavorful.
Ginger and garlic: Fresh makes all the difference here. Dried versions just can't give the same punch.
Soy Sauce: Use regular soy sauce or a mix of light and dark soy sauce for extra depth and a lovely color.
Sweet chili sauce: Made with vinegar, garlic, chili, and sugar, it adds a glossy, flavorful finish. You can easily find it in most Asian grocery stores.
Lime juice and lime zest: Use freshly squeezed lime juice and finely grate the zest (only the green part) to avoid any bitterness.
Salt: For seasoning. Adjust to taste, as the sauces already contain salt.
Honey: Adds sweetness and helps create that glossy, sticky glaze.
Gochugaru (Korean chili flakes): Adds a subtle smokey heat. You can use regular chili flakes if you don't have it or skip it for a milder version. The chicken will still turn out delicious.
Toasted sesame oil: Adds a rich, nutty aroma, and a restaurant style flavor to the dish. If you don't have toasted sesame oil, light sesame oil works well too. Olive oil is another option, though it slightly changes the taste.
For garnish: Finely sliced green onions and toasted sesame seeds.

Instructions (Step By Step)

1. Make the Marinade: In a bowl, whisk together soy sauce, sweet chili sauce, lime juice, lime zest, honey, toasted sesame oil, garlic, ginger, gochugaru, and salt.

Four-step collage showing how to make an easy Asian chicken marinade with soy sauce, sweet chili sauce, lime juice, honey, sesame oil, garlic, ginger, and gochugaru.

2. Marinate the chicken: Add the chicken thighs and coat thoroughly. Cover and marinate in the fridge for at least one hour, or up to overnight for the best flavor.

Two-step collage showing chicken being coated in a flavorful Asian marinade and placed in an airtight container for marinating.

3. Cooking Methods: I cooked mine in the oven, but you can choose from the other options below.

Oven: Take the chicken out of the fridge and let it sit at room temperature for 15-20 minutes so it doesn't go into the oven too cold. Meanwhile, preheat the oven to 200℃ ( 390℉). Arrange the chicken on a baking tray lined with aluminium foil and place it in the preheated oven. Bake for about 20 minutes, or until the chicken is cooked through ( 165℉ / 74℃ internal temperature ). Turn the chicken halfway through and baste with the reserved marinade. Once done, let it rest for 10 minutes before slicing and serving.
Air Fryer: Preheat the air fryer to 190℃ ( 375℉ ). Arrange the marinated chicken in a single layer on a baking sheet or directly in the basket. Air fry for about 18-20 minutes, flipping halfway through and basting with a little reserved marinade, until the chicken reaches an internal temperature of 165℉ ( 74℃ ). Let it rest for 10 minutes before serving.
Stovetop: Heat a skillet or grill pan over medium heat and add a little oil. Place the chicken skin-side down and cook for 3-4 minutes until golden and crisp. Flip and cook the other side for another 4 minutes, basting occasionally with the marinade, until fully cooked and caramelized. Let it rest for a few minutes before serving.

Oven-cooked Asian chicken marinated with sticky savory sauce, cooking to perfection.

Cooking Tips

Fattier chicken parts won't dry out as easily. I used chicken thighs for this recipe, but it works well with chicken breast too at the same temperature and timing. Just be careful not to overcook breasts, as they tend to dry out faster.
Pat the chicken dry before cooking to help the skin crisp up beautifully.
If you're unsure about the doneness, using a meat thermometer is the most reliable method. Alternatively, you can check with a toothpick. The juices should run clear, not pink.

Storage

Prepared marinade: Store in an airtight container in the refrigerator for up to 5 days.

Marinated chicken: Keep in an airtight container in the fridge for up to 48 hours before cooking.

Cooked chicken: Store in an airtight container in the refrigerator for up to 3 days.

FAQs

How long does it take to cook chicken bone-in thighs?

It usually takes about 30-35 minutes in the oven at 200℃ ( 390℉). To be sure, check with a meat thermometer, internal temperature should reach 165℉ (74℃), or just poke the chicken with a fork or toothpick. The juices should run clear, not pink.

Can I freeze marinated chicken?

Yes, you can freeze marinated chicken in a freezer bag for up to 2 months. Be sure to remove as much air as possible, then thaw in the refrigerator before cooking for best results.

Can I make this Asian chicken marinade in advance?

Yes, you can prepare the marinade up to 5 days in advance and store it in an airtight container in the refrigerator.

Can I use this marinade for vegetables or tofu?

Absolutely, this Asian chicken marinade works wonderfully with firm tofu or hearty vegetables such as mushrooms, bell peppers, or eggplant.

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