Asian Chicken Marinade

5 from 4 votes

This Asian chicken marinade will infuse your chicken with so much flavor! You'll find yourself coming back to this recipe time and time again.

Prep Time15

Cook Time20

Additional Time4

Total Time4 35

Course: Sauces & Marinades

Cuisine: Asian

Diet: Gluten Free

Servings:

1 cup chicken broth (low or no sodium preferred)
¼ cup reduced sodium soy sauce
2 tablespoons white distilled vinegar or rice vinegar
2 teaspoons granulated sugar
1 teaspoon garlic powder (or minced garlic cloves)
1 teaspoon toasted sesame oil (see note)
1 teaspoon freshly grated ginger (or to taste, see note)
½ teaspoon red pepper flakes (or to taste)
1 ½ pounds boneless skinless chicken breast (chicken thighs or drumsticks are good, too)

In a medium bowl, combine chicken broth, soy sauce, vinegar, sugar, garlic powder, sesame oil, ginger, and red pepper flakes.
1 cup chicken broth, ¼ cup reduced sodium soy sauce, 2 tablespoons white distilled vinegar or rice vinegar, 2 teaspoons granulated sugar, 1 teaspoon garlic powder, 1 teaspoon toasted sesame oil, 1 teaspoon freshly grated ginger, ½ teaspoon red pepper flakes
Place chicken in zip top bag or a shallow glass baking dish.
1 ½ pounds boneless skinless chicken breast
Pour marinade in bag or over chicken in dish; seal bag or cover dish.
Place in refrigerator for at least four hours and up to 24 hours (I put the bag in a pan or bowl just in case of leakage).
When ready to grill, remove chicken from marinade, letting the excess marinade drip off. Grill over medium direct heat until juices run clear and chicken is cooked through (165°F internal temperature).

Spice level: Adjust to your preference by either adding more red pepper flakes, or simply omitting them.
Toasted Sesame Oil: This adds lots of Asian flavor but isn't absolutely essential. My household is sesame-free because of severe allergies so I leave it out. Be sure to buy toasted sesame oil which is dark brown in color. A little goes a long way -- it has loads of flavor.
Ginger: Freshly grated ginger root is the most flavorful but in a pinch, you can substitute a teaspoon of ground ginger.
Baking directions: Preheat oven to 400°F. Remove chicken from marinade (discard marinade) and place in a greased baking dish. Spray lightly with olive oil spray. Bake for 30-40 minutes or until internal temperature reaches 165°F. Remove from oven and let set for 5 to 10 minutes before serving.
Nutrition: Nutrition calculation may not be exact, due to much of the marinade being discarded.

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