Whenever I am in the mood for a good chicken thigh, I always make this asian chicken marinade recipe (with soy sauce, garlic, brown sugar and sesame oil).
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How to Make a Asian Chicken Marinade
- Whisk It Together. Whisk soy sauce, ketchup, oyster sauce, cooking wine (or mirin), Sriracha, brown sugar, sesame oil, garlic, and ginger until smooth.
- Add Chicken to Marinade. Coat chicken thighs in marinade, cover, and refrigerate at least 2 hours or overnight.
- Grill or Bake. Grill over medium-high heat 5–6 minutes per side until caramelized and cooked through (165°F). Rest, then garnish with green onion and chili if desired.
Make-Ahead, Storage and Freezing Instructions
To Make-Ahead: Mix marinade 2 days early. Chill. Marinate chicken 2 hrs or overnight.
To Store: Raw marinated chicken in refrigerator (2 days). Cooked chicken in refrigerator (up to 4 days).
To Freeze: Seal chicken + marinade in freezer bag. Freeze 3 months. Thaw overnight in fridge.
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Whenever I am in the mood for a good chicken thigh, I always make this asian chicken marinade recipe (with soy sauce, garlic, brown sugar and sesame oil).
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- 3 cloves garlic, minced
- 2 tsp freshly grated ginger
- 2 tbsp soy sauce
- 2 tbsp tomato ketchup
- 2 tbsp Oyster sauce
- 1 ½ tbsp Chinese cooking wine or Mirin
- 1 tbsp Sriracha, or to taste
- 2 tsp brown sugar
- 1 tsp sesame oil
- For serving, optional:
- Red chili pepper, sliced
- green onion, sliced
Instructions
- In a medium bowl, whisk together soy sauce, ketchup, oyster sauce, Chinese cooking wine (or mirin), Sriracha, brown sugar, and sesame oil. Add the minced garlic and grated ginger and mix well.
- Place the chicken thighs in a large bowl or zip-top bag and pour the marinade over them. Toss to coat the chicken evenly. Cover or seal, then refrigerate for at least 2 hours, ideally overnight for best flavor.
- Remove the chicken from the fridge 20–30 minutes before grilling.
- Preheat the grill to medium-high heat and lightly oil the grates. Grill the chicken thighs for about 5–6 minutes per side, or until cooked through and nicely caramelized (internal temperature should reach 165°F).
- Let the chicken rest for a few minutes before slicing.
- Sprinkle with sliced green onion and red chili pepper, if using, and serve.
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