Go Back
Honey Soy Chicken Marinade

Honey Soy Chicken Marinade

This Honey Soy Chicken Marinade is your go-to for juicy, sweet-savory chicken that transforms everyday meals into something extraordinary. With pantry staples like soy sauce, honey, and garlic, it’s quick to prepare yet rich in flavor. Ideal for grilling, baking, or pan-searing, it's a versatile and foolproof recipe perfect for family dinners or casual BBQs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
0 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Asian-Inspired
Calories: 353
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2.5 lb skinless, boneless chicken thighs or breasts thighs offer juicier results
  • 1 tbsp vegetable oil for cooking or grilling
For the Honey Soy Marinade
  • 0.5 cup all-purpose or light soy sauce avoid dark soy, which is too intense
  • 0.66 cup honey maple syrup works as a sweet substitute
  • 0.33 cup apple cider vinegar or rice vinegar brings balance and tang
  • 0.25 cup Chinese cooking wine or dry sherry adds depth of flavor
  • 1 tbsp toasted sesame oil adds a rich, nutty finish
  • 1.5 tbsp garlic, minced finely fresh is best for full impact
For the Serving Sauce
  • 0.66 cup reserved marinade
  • 0.33 cup water
  • 1.5 tsp cornflour (cornstarch) helps thicken the sauce
Optional Garnishes
  • to taste finely sliced green onions adds freshness and color
  • to taste sesame seeds for garnish and light crunch

Method
 

  1. In a jug or bowl, whisk together soy sauce, honey, vinegar, cooking wine, sesame oil, and garlic until honey is dissolved.
  2. Set aside 1/4 cup of the marinade for basting. Reserve 2/3 cup for sauce and refrigerate both.
  3. Place chicken in a shallow dish or bag. Pour in remaining marinade, coat evenly, and refrigerate for at least 3 hours or up to 48 hours.
  4. In a saucepan, combine reserved marinade, water, and cornstarch (pre-mixed with water). Simmer 5 minutes until thickened.
  5. Heat grill or skillet with oil. For thighs: cook 2 mins per side, then flip/baste every minute for 10 mins total until 165°F (75°C). For breasts: cook 2 mins per side, flipping/basting every 45 sec for 8 mins until 151°F (66°C).
  6. Rest cooked chicken for 5 minutes. Garnish with sesame seeds and green onions. Serve with sauce on the side.

Notes

Substitute Chinese cooking wine with dry sherry or sake. Add chili garlic paste for heat. Press chicken with a spatula while cooking for better grill marks. Freeze chicken in marinade for future use—it marinates while thawing. Sauce may thin slightly after freezing.