Honey-Soy-Ginger Marinade for Asian-Style Grilled Chicken

How to Make Honey-Soy-Ginger Marinade for Asian-Style Grilled Chicken

1. 1

   Step 1: Make the marinade

   In a medium bowl whisk together the soy sauce, honey, grated ginger, minced garlic, rice vinegar and toasted sesame oil until the honey dissolves and the mixture is smooth. Reserve 1/4 cup of this mixture in a small saucepan (to be boiled later for basting or finishing) and set aside before adding raw chicken to avoid cross-contamination.

   For this step

   • 1/3 cupLow-sodium soy sauce
   • 3 tbspHoney
   • 2 tbspFresh ginger, grated
   • 3 clovesGarlic cloves, minced
   • 2 tbspRice vinegar
   • 1 tspToasted sesame oil
   
2. 2

   Step 2: Marinate the chicken

   Place the chicken thighs in a large zip-top bag or shallow container and pour the remaining marinade over them, turning to coat evenly. Seal and refrigerate at least 30 minutes (up to overnight) to allow the flavors to penetrate; 30 minutes gives good flavor, overnight yields deeper umami.

   For this step

   • 1 1/2 lbBoneless skinless chicken thighs
   
3. 3

   Step 3: Prepare the grill

   When ready to cook, preheat the grill to medium-high (about 400–450°F / 200–230°C). Use a paper towel dipped in the neutral oil and tongs to oil the grates so the chicken won't stick, then remove excess oil from the grates.

   For this step

   • 1 tbspNeutral oil (vegetable or canola) for the grill
   
4. 4

   Step 4: Grill the chicken

   Place the marinated thighs on the hot grill and cook 4–6 minutes per side, flipping once, until nicely charred at the edges and the internal temperature reaches 165°F (74°C). If you reserved marinade to baste, bring it to a rolling boil in the reserved saucepan for at least 1–2 minutes, then brush onto the chicken during the last 2 minutes of cooking.
   
5. 5

   Step 5: Rest and garnish

   Transfer the grilled chicken to a cutting board and let rest 5 minutes to redistribute juices. Sprinkle with thinly sliced scallions and toasted sesame seeds right before serving for freshness and crunch.

   For this step

   • 2 stalksScallions (green onions), thinly sliced
   • 1 tbspToasted sesame seeds
6. 6

   Step 6: Serve and store

   Slice the thighs against the grain and serve over steamed rice, noodles, or a green salad with lime wedges if desired. Leftovers keep 3–4 days refrigerated; reheat gently on a pan or under a broiler to preserve caramelization.
   

1. In a medium bowl whisk together the soy sauce, honey, grated ginger, minced garlic, rice vinegar and toasted sesame oil until the honey dissolves and the mixture is smooth. Reserve 1/4 cup of this mixture in a small saucepan (to be boiled later for basting or finishing) and set aside before adding raw chicken to avoid cross-contamination.
2. Place the chicken thighs in a large zip-top bag or shallow container and pour the remaining marinade over them, turning to coat evenly. Seal and refrigerate at least 30 minutes (up to overnight) to allow the flavors to penetrate; 30 minutes gives good flavor, overnight yields deeper umami.
3. When ready to cook, preheat the grill to medium-high (about 400–450°F / 200–230°C). Use a paper towel dipped in the neutral oil and tongs to oil the grates so the chicken won't stick, then remove excess oil from the grates.
4. Place the marinated thighs on the hot grill and cook 4–6 minutes per side, flipping once, until nicely charred at the edges and the internal temperature reaches 165°F (74°C). If you reserved marinade to baste, bring it to a rolling boil in the reserved saucepan for at least 1–2 minutes, then brush onto the chicken during the last 2 minutes of cooking.
5. Transfer the grilled chicken to a cutting board and let rest 5 minutes to redistribute juices. Sprinkle with thinly sliced scallions and toasted sesame seeds right before serving for freshness and crunch.
6. Slice the thighs against the grain and serve over steamed rice, noodles, or a green salad with lime wedges if desired. Leftovers keep 3–4 days refrigerated; reheat gently on a pan or under a broiler to preserve caramelization.