Asian Marinade
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!
Servings 6 servings
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 1/4 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.