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Home Collections BBQ Recipes

Asian Chicken Marinade

By:Nagi
Published:13 Jun '16Updated:7 May '19
161 Comments
Recipe v Dozer v

Asian Chicken is sticky, sweet and savoury – everything you know and love about Asian food! An Asian Chicken Marinade infuses the chicken with flavour, and can be cooked on the grill, stove OR oven.

You can never have too many Asian chicken recipes – and this one is a great all rounder!

I swear to you, my friends were actually speechless the first time I made this for them. It's that good! I BBQ'd it, but also make it on the stove and oven.

Asian Chicken recipe

This is a classic Food Memory dish. You know what I mean, don’t you?? It’s when the sight, smell or taste of a specific food brings back a flood of memories of a specific moment in your life.

And I will always remember this particular Asian chicken recipe as the one that rendered my girlfriends silent.

A very rare, noteworthy moment. Because when I get together with my girlfriends, the noise never stops. Chattering, laughing, screeching. You know what it’s like when a bunch of girls get together!!!

But when I put a platter of this Asian Chicken on the table and my friends starting tucking in, silence descended over the table.

The Asian Chicken Marinade tenderises and infuses the chicken with great Asian flavours!

I swear to you, my friends were actually speechless the first time I made this for them. It's that good! I BBQ'd it, but also make it on the stove and oven.

I swear to you, my friends were actually speechless the first time I made this for them. It's that good! I BBQ'd it, but also make it on the stove and oven.

Of course, it was fleeting. Because I distinctly remember one of the girls breaking the silence with a wisecrack about….well, that we were silent because we were so busy tucking into the food!!!

This is one of my classic “back pocket” recipes that I vary from day to day, depending on what I have in the fridge. It’s not so much about having the exact ingredients, it’s more about using the same proportions of something sweet, salty, savoury and sour.

So while the end result might not taste exactly the same as my base recipe, it’s still going to be really tasty. Really, really tasty. 🙂

Which is why I’ve provided plenty of substitutions in the notes. Plus you can eyeball the measurements too. No need to pull out measuring spoons. (Unless you really don’t trust yourself to get the measures approximately right!!)

I swear to you, my friends were actually speechless the first time I made this for them. It's that good! I BBQ'd it, but also make it on the stove and oven.

Great Asian recipe for the grill

The other lovely thing about this recipe is that you can throw it on the BBQ (it’s my “go to” Asian BBQ recipe), cook it on the stove (which is what I did for these photos), under the broiler/grill or bake it in the oven.

I swear to you, my friends were actually speechless the first time I made this for them. It's that good! I BBQ'd it, but also make it on the stove and oven.

So what’s on your meal plan for this week? If you’re preparing ahead, this is perfect to add to the menu! Just throw the chicken and marinade into a ziplock bag and pop it straight into the freezer. It will marinade in the time it takes for it to freeze and defrost which is handy.

Serve it with rice on the side (psst! Did you know you can freeze cooked rice rice? All my relatives in Japan do it! 🙂 ) and some juicy wedges of cucumber (no dressing required, the freshness is a great match with the strong flavours of the chicken).

It’s dinner in a snap! And a pretty darn sensational one at that, in my humble opinion. And if the reaction from my friends was anything to go by! – Nagi x


My favourite Asian Chicken recipes

All these are ideal for grilling but can also be cooked on the stove

  • Thai Satay Chicken Skewers with Peanut Sauce

  • Yakitori Chicken – Japanese chicken skewers on my mother’s Japanese recipe website, RecipeTin Japan

  • Thai Grilled Chicken (Gai Yang) – marinated in a fragrant Thai marinade

  • Vietnamese Lemongrass Chicken – infused with beautiful Vietnamese lemongrass flavours

  • Thai Coconut Chicken – added richness and flavour from a coconut marinade

I swear to you, my friends were actually speechless the first time I made this for them. It's that good! I BBQ'd it, but also make it on the stove and oven.

My favourite back-pocket marinades

These are the ones I use over and over again, made with pantry staples with lots of sub options!

  • Just a great Chicken Marinade

  • Italian Dressing Chicken Marinade

  • A Great Pork Chop Marinade

  • Beef Steak Marinade

  • Rosemary Garlic Marinated Lamb Chops

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I swear to you, my friends were actually speechless the first time I made this for them. It's that good! I BBQ'd it, but also make it on the stove and oven.

Asian Chicken (Asian marinade)

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Dinner
Asian
4.98 from 46 votes
Servings4
Tap or hover to scale
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  • 267
A great all rounder Asian Marinade that infuses chicken with sweet/savoury flavours. This Asian chicken can be grilled, baked or cooked on the stove! MINIMUM MARINADE TIME: 1 hour (or overnight)

Ingredients

  • 1 - 1.5 lb / 500 - 750g chicken thigh fillets , skinless boneless

Asian Marinade (see notes for subs)

  • 3 cloves garlic , minced
  • 2 tsp ginger , freshly grated
  • 2 tbsp soy sauce
  • 2 tbsp tomato ketchup
  • 2 tbsp Oyster sauce
  • 1 1/2 tbsp Chinese cooking wine OR Mirin (Note 1)
  • 1 - 3 tbsp Sriracha (adjust spiciness to taste)
  • 2 tbsp brown sugar
  • 1 tsp sesame oil

Cooking / Garnishes (optional)

  • 2 tsp oil
  • Sesame seeds
  • Finely sliced shallots / green onions
  • Finely sliced red chilies

Instructions

  • Mix Marinade ingredients together. Add chicken and mix to coat. Marinade in the fridge for a minimum of 1 hour or up to overnight.
  • Heat oil in a large non stick skillet or BBQ over medium high heat. (See notes for other cooking methods) Add chicken and cook until each side is dark golden brown and chicken is cooked through (about 3 minutes each side). Transfer to plate, cover loosely with foil and rest for 3 minutes.
  • Garnish with chillies, shallots and sesame seeds if desired. Serve with white rice and slices of cucumber.

Recipe Notes:

1. Substitutions / alternatives:
* Chicken - tenderloins is great, breast also works but won't come out as sticky.
* Garlic / ginger - 1 tsp garlic / ginger powder (but please try to use fresh, it's much better. Asian cooking doesn't use garlic / ginger powder)
* Soy sauce - I use all purpose soy sauce but light or dark also works. Light and Dark Soy Sauce will be labelled as such on the bottle, all purpose just says "soy sauce". I use Kikkoman. And fish sauce could also be used in place of the soy sauce, but reduce to 1 1/2 tbsp (because fish sauce is saltier)
* Tomato ketchup - Australian tomato sauce can be used
* Oyster sauce - hoisin sauce (but note it has a mild Chinese 5 Spice Powder flavour which is nice)
* Chinese cooking wine (aka Shaoxing Cooking Wine) - Asian rice wine used commonly in Asian cooking. Mirin is an excellent alternative. This is the secret ingredient in the marinade! Sub with dry sherry (best option), sake (next best) or marsala. To make it non alcoholic, use 2 tbsp chicken stock/broth PLUS 1 tbsp extra oyster sauce.* Sriracha - swap out with any other chili paste or finely chopped fresh chili or powder. Add a tiny bit (1 tsp or so) of vinegar (white, malt, apple cider), lime or lemon juice (because Sriracha is the "sour" component in this marinade)
* Brown sugar - white sugar, honey or maple syrup
* Sesame oil - this can be left out.
2. This can also be baked in a 180C/350F oven for around 20 minutes or grilled / broiled on high. It's also great made as skewers.
3. To make ahead: Place chicken and marinade in a ziplock bag and place in the freezer straight away. Defrost before cooking. The chicken marinades as it freezes / defrosts. Cook per directions. Cooked chicken doesn't freeze that well - the chicken itself is fine but the marinade flavour fades.
Keywords: Asian Chicken, Asian Marinade
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Nutrition per serving, assuming 500g/1lb thigh fillets for 4 servings. Reduces to 288 calories if chicken breast is used. Sodium can be reduced by using less soy sauce or low sodium soy sauce.

Asian Marinated Chicken Nutrition

Life of Dozer

Shock horror. Guess where Dozer was camping out while I photographed this. (PS He’s wearing his robe because I took him the beach just before making this and it was cold this morning. How would you like to be walking around with wet fur all over you in the middle of winter?? 😉 )

Dozer Asian Marinated Chicken_1

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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161 Comments

  1. Tomji says

    March 29, 2020 at 12:14 pm

    5 stars
    Nagi, once again you have NAILED it!! I made a double batch of the marinade and marinated the thighs overnight. Cooked them on a grill over lump charcoal and added applewood chips for the last half of cooking… this is my new favorite marinade! Can’t wait to make some of your other recipes!

    Reply
    • Nagi says

      March 29, 2020 at 8:54 pm

      Sounds absolutely to die for Tomji!! N x

      Reply
  2. Hannah W. says

    January 13, 2020 at 10:37 am

    5 stars
    Yum, yum, yum. My husband and I both think this is delicious!

    Reply
    • Nagi says

      January 13, 2020 at 3:16 pm

      That’s great to hear Hannah!

      Reply
  3. Bj says

    December 31, 2019 at 4:14 am

    5 stars
    This is a great marinade. I make it a day early and then cook it in my instant pot. Three minutes for chunks and five for a whole breast. I slice it and use it on a salad. Yummy. I’ve made about 15 of your recipes and figure I should probably comment and say thanks for making Asian recipes easy and understandable to make. I am also a fan of your Mexican recipes. You have great taste!

    Reply
    • Nagi says

      December 31, 2019 at 10:29 am

      Wahoo, that’s fantastic Bj!

      Reply
  4. Karmel says

    December 30, 2019 at 1:53 pm

    5 stars
    Haven’t cooked it yet but it’s marinating now! Left out the tomato sauce though, the marinade tasted great without it!

    Reply
    • Nagi says

      December 31, 2019 at 10:41 am

      That’s awesome to know Karmel, thanks so much!

      Reply
  5. Dianna says

    November 20, 2019 at 6:25 pm

    Hi Nagi, would this be a good sauce for deep fried shrimp?

    Reply
    • Nagi says

      November 21, 2019 at 7:05 pm

      Sure would Dianna, I would cook the garlic and ginger then add the remaining ingredients and allow to cool – N x

      Reply
  6. Doreen says

    October 26, 2019 at 2:56 am

    I have this marinading for dinner tonight! Question what is the extra sauce on the plate, is that extra marinade or something else?

    Reply
    • Nagi says

      October 27, 2019 at 4:57 pm

      Hi Doreen, this is just some chilli oil – N x

      Reply
  7. Alan says

    October 15, 2019 at 12:41 am

    Hi. Would this recipe work with a spatchcock chicken cooked in the oven

    Reply
    • Nagi says

      October 15, 2019 at 12:37 pm

      Hi Alan, I don’t see why not, you’d have to adjust the cook times accordingly for a spatchcock though – N x

      Reply
  8. ben says

    October 5, 2019 at 4:48 am

    can this marinade be used for a pork tenderloin?

    Reply
    • Nagi says

      October 5, 2019 at 7:02 am

      Yes definitely!

      Reply
  9. Noopur says

    September 30, 2019 at 6:25 pm

    Nagi you are my favourite cook ever. Thank you for making me look like a star chef, I am obsessed with every recipe you make!

    Reply
    • Nagi says

      October 1, 2019 at 2:09 pm

      WOOOT! That’s awesome to hear Noopur ❤️

      Reply
  10. Freya Worrall says

    July 24, 2019 at 9:54 pm

    5 stars
    Made this for dinner tonight with chicken drumsticks. Made more sauce and heated up a third of it to serve over the chicken and rice. Also served garlic bok choy on the side. AMAZING DINNER. Husband ate 6 drumsticks and said it was fantastic. It was so tasty and more-ish.

    Reply
  11. Ollie says

    June 28, 2019 at 1:50 am

    5 stars
    Is there a non-alcoholic substitute for the chines cooking wine?

    Reply
    • Nagi says

      June 28, 2019 at 7:03 pm

      Hi Ollie, yes – It’s all in the recipe notes 🙂

      Reply
  12. Elizabeth says

    June 22, 2019 at 1:19 am

    I have a bunch of bone in skin on thighs. Do you think that would work?

    Reply
    • Nagi says

      June 22, 2019 at 12:28 pm

      Yes definitely!!

      Reply
  13. Kat says

    June 13, 2019 at 6:36 pm

    Yet another wonderful recipe of yours! You have fast become my main source for recipes as every one of yours that I have tried has been scrumptious! Thank you for being you x

    Reply
    • Nagi says

      June 14, 2019 at 9:16 am

      That’s so kind of you Kat, thanks so much ❤️

      Reply
  14. May says

    May 26, 2019 at 1:58 am

    5 stars
    Excellent, easy marinade. My husband has some diet restrictions so we substituted tamari for soy sauce, & coconut sugar for brown. I even found gluten free oyster sauce. We only marinated for 3 hrs and then threw it on the grill. YUM!

    Reply
    • Nagi says

      May 27, 2019 at 4:39 pm

      That’s awesome to know May!

      Reply
  15. Becky says

    April 15, 2019 at 9:59 am

    5 stars
    Amazing Marinade! I grilled the chicken on my indoor grill, cooked the marinade to use as a sauce on top of our roasted veggies! Thanks so much for sharing!

    Reply
    • Nagi says

      April 15, 2019 at 11:51 am

      Sounds fabulous Becky!

      Reply
  16. Jenny R says

    March 20, 2019 at 9:43 pm

    5 stars
    Loved this! Even my kid who doesn’t like sauces went for it (the chicken and the broccoli parts). Good counsel on substitute ingredients. Thank you, Nagi!

    Reply
    • Nagi says

      March 21, 2019 at 9:04 pm

      You’re so welcome Jenny!

      Reply
  17. John says

    February 22, 2019 at 5:54 pm

    5 stars
    You’ve done it again Nagi, great recipe and easy enough for beginners like me to do.

    I have put my daughters and my brother-in-law’ and some friends onto your site and they love it.

    Good work mate.

    Reply
    • Nagi says

      February 23, 2019 at 2:22 pm

      That’s awesome John, thanks so much for the great feedback!

      Reply
  18. Alex says

    February 16, 2019 at 6:00 pm

    5 stars
    Made this as a stir fry. Cut up the thighs and marinated all day. Added a little cornstarch to a small amt. of chicken stock to thicken slightly. Added vegetables and served over brown rice pasta. Excellent!!! Thank you.

    Reply
    • Nagi says

      February 18, 2019 at 8:22 am

      Great Alex!

      Reply
  19. Debbie says

    February 9, 2019 at 12:34 am

    Hi Nagi – do you think this would work on a small lean pork loin roast, cut into chunks, and baked? Many of the pork loin recipes I have turn out very dry.

    Reply
    • Nagi says

      February 9, 2019 at 8:00 am

      Hi Debbie, the marinade would work fine, however if the pork is lean just watch out it doesn’t dry out!

      Reply
      • Debbie says

        February 10, 2019 at 10:22 pm

        Thanks Nagi – it worked great. I left the loin whole and marinated overnight. I will try chicken next and on the grill this summer.

        Reply
  20. Jane says

    February 8, 2019 at 10:33 am

    5 stars
    Nagi, we made this last night for dinner! It was absolutely stunning!!! Our family gobbled it up very quickly! We threw ours on the Baby loved the smokey spicy flavour that our Chicken had, This recipe will be in our regular go to quick meals, thanks a million <3

    Reply
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