Description
A quick Asian-style chicken marinade combining soy sauce, garlic, ginger, sesame oil, lime, and honey for juicy grilled chicken.
Ingredients
Scale
- 1/3 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 1 tablespoon neutral oil
- 4 garlic cloves, finely minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon lime juice
- 1 teaspoon grated lime zest
- 1/2 teaspoon freshly ground black pepper
- 2 green onions, thinly sliced
- 2 pounds boneless, skinless chicken thighs or breasts
Instructions
- Whisk soy sauce, rice vinegar, honey, sesame oil, neutral oil, lime juice, and lime zest until glossy.
- Stir in garlic, ginger, black pepper, and half the green onions; rest 5 minutes.
- Trim chicken; pound breasts to 3/4-inch thickness for even cooking.
- Place chicken in a resealable bag or shallow glass container.
- Pour marinade over chicken and turn pieces until completely coated.
- Refrigerate chicken for 30 minutes to 8 hours; do not marinate overnight.
- Preheat grill to medium-high, 400 to 450°F, and lightly oil the grates.
- Remove chicken and let excess marinade drip off; discard used marinade.
- Grill chicken 5 to 7 minutes per side until browned and cooked through.
- Check the thickest piece reaches 165°F with an instant-read thermometer.
- Rest chicken 5 minutes before slicing.
- Garnish with remaining green onions and sesame seeds, if desired.
Notes
Use medium-high heat because honey can burn.
Reserve unused marinade separately for serving; never reuse marinade that touched raw chicken.
Freeze raw chicken in marinade for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 to 14 minutes
- Cuisine: Asian