If you’re tired of bland, dry grilled chicken, this Garlic Soy Marinade will be your new secret weapon. It’s a savory, slightly sweet, and umami-packed blend that infuses chicken with irresistible flavor. Whether you’re prepping for a weeknight dinner or a weekend BBQ, this marinade transforms simple grilled chicken into a star dish. Bonus: It’s super easy to whip up with pantry staples!
Garlic Soy Marinade for Grilled Chicken
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Marinating 4 hours hrs
Total Time 4 hours hrs 25 minutes mins
Course Recipe Component
Cuisine East Asian
For the marinade
- 1/4 cup soy sauce regular or low-sodium
- 3 tablespoons olive oil
- 2 tablespoons honey or brown sugar for a deeper flavor
- 4 garlic cloves minced
- 1 tablespoon fresh ginger grated (optional but adds depth)
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon red chili flakes optional for a kick
For the chicken
- 2 pounds chicken boneless thighs, breasts, or drumsticks
Mix the Marinade
In a mixing bowl, whisk together soy sauce, olive oil, honey, minced garlic, grated ginger, rice vinegar, sesame oil, black pepper, and red chili flakes until well combined.
Prep the Chicken
Pat the chicken dry with paper towels to ensure the marinade sticks better. Place the chicken in a zip-top bag or a shallow dish.
Marinate
Pour the marinade over the chicken, ensuring it’s evenly coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours (or up to 24 hours for maximum flavor).
Preheat the Grill
Heat your grill or grill pan to medium-high heat. Oil the grates to prevent sticking.
Grill the Chicken
Remove the chicken from the marinade, letting excess drip off. Grill for 5–7 minutes per side, depending on the thickness, until the internal temperature reaches 165°F (75°C).
Rest and Serve
Let the chicken rest for 5 minutes before serving. Garnish with chopped green onions or sesame seeds, if desired.
Pairings
- Sides: Serve with steamed jasmine rice, grilled vegetables, or a fresh cucumber salad.
- Drinks: Pair with a crisp white wine (like Sauvignon Blanc) or an iced green tea for a refreshing complement.
FAQs
1. What’s the best chicken cut for this recipe?
Boneless, skinless chicken thighs are ideal because they stay juicy and tender. However, chicken breasts, drumsticks, or even wings work great—just adjust cooking times accordingly.
2. Can I bake the chicken instead of grilling?
Absolutely! Bake the marinated chicken in a preheated 400°F (200°C) oven for 20–25 minutes or until it reaches 165°F internally.
3. Can I use this marinade for other proteins?
Yes! This marinade is versatile and works well with pork, shrimp, or tofu.
4. How long can I store the marinade?
The marinade (without chicken) can be stored in an airtight container in the refrigerator for up to 5 days.
