Asian Chicken Marinade

front picture of the grilled asian chicken on a plate.

If you need an easy grilled chicken recipe that’s packed with flavor and perfect for meal prep, this Asian chicken marinade is one of my all-time favorites. It’s sweet, savory, slightly spicy, and gives grilled chicken so much flavor with very little effort.

This recipe has been on my blog for years, and honestly, it’s one of those marinades I still come back to every grilling season. It’s incredibly versatile, works great for meal prep, and turns simple chicken breasts into something that tastes restaurant-worthy. Whether you’re making dinner for the family, prepping lunches for the week, or getting the grill ready for summer, this recipe is one you’ll want on repeat.

5 from 1 vote

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Course: Main Course

Cuisine: American, Asian

Keyword: asian chicken breast marinade, asian chicken marinade, asian marinade for grilled chicken, asian style chicken marinade

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: people

Calories: 281kcal

Author: Tammy Overhoff

Equipment

1 Grill or grill pan
1 Mixing Bowls
1 Whisk
1 Meat Thermometer
1 Garlic press or knife
Cutting board and knife

Ingredients

1/4 cup soy sauce use tamari for gluten free
1/4 cup rice vinegar
2-3 teaspoons chili oil add more or less depending on how spicy you like it
1 tablespoon sesame oil
1 1/2 tablespoons honey
2 teaspoons grated garlic about 1-2 garlic cloves
1 tablespoon finely chopped green onions (white and some of the green part)
1.5 lbs boneless skinless chicken breasts about 4 chicken breasts.

Instructions

In a medium bowl, whisk together the soy sauce, rice vinegar, chili oil, sesame oil, honey, garlic, and green onions.
Place the chicken into a large zip-top bag or shallow dish and pour the marinade over the top.
Refrigerate for at least 2–3 hours or overnight.
Heat the grill to medium-high heat.
Remove the chicken from the marinade and discard the leftover marinade.
Grill the chicken for 7–8 minutes per side, or until the chicken reaches an internal temperature of 165°F.
Remove the chicken from the grill and let it rest for 3–5 minutes before serving.
Serve with vegetables, salad, rice, quinoa, or in wraps and bowls.

Notes

This recipe works great for meal prep and freezer prep. See blog post for full instructions.
Chicken thighs or tenders can be used instead of chicken breasts.
To bake instead of grill, bake at 375°F for 28–35 minutes.
Grill extra chicken for salads, wraps, rice bowls, and lunches during the week.

Nutrition