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Honey soy chicken marinade drizzled over grilled boneless chicken thighs garnished with sesame seeds and green onion

Honey Soy Chicken Marinade - Marinade, Basting Sauce and Serving Sauce

A premium honey soy chicken marinade that tenderizes the chicken, adds deep savory-sweet flavor, and delivers a beautiful lacquered finish. One mixture serves as the marinade, basting sauce, and a glossy serving sauce. Especially excellent for grilling.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinate Time (minutes) 1 day
Total Time 30 minutes
Servings: 5 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 353
Ingredients Equipment Method Notes

Ingredients
  

THE CHICKEN
  • 2.5 lb skinless boneless chicken thighs or breast 1.25 to 1.5 kg
  • 1 tbsp vegetable oil for cooking
HONEY SOY MARINADE SAUCE
  • 0.5 cup soy sauce all-purpose or light only - NOT dark soy sauce
  • 0.67 cup honey or maple syrup
  • 0.33 cup cider vinegar or rice vinegar
  • 0.25 cup Chinese cooking wine or dry sherry Shaoxing wine is preferred; see notes for substitutes
  • 1 tbsp toasted sesame oil brown-colored, not pale yellow untoasted
  • 1.5 tbsp garlic finely minced
SERVING SAUCE
  • 0.67 cup reserved marinade set aside BEFORE adding chicken - use clean portion only
  • 0.33 cup water
  • 1.5 tsp cornstarch mixed into cold water before adding to pan
OPTIONAL GARNISHES
  • green onion finely sliced
  • sesame seeds

Equipment

  • BBQ grill or large skillet
  • small saucepan
  • meat thermometer
  • Large measuring jug
  • Airtight container or zip-top bag

Method
 

  1. Place all marinade sauce ingredients in a large jug and mix well until the honey is completely dissolved.
  2. Pour exactly 1/4 cup of the marinade into a small container and refrigerate. This is your clean basting sauce. Set it aside before the chicken is added.
  3. Pour 2/3 cup of the marinade into a separate container and refrigerate. This becomes your serving sauce.
  4. Pour the remaining marinade over the chicken, coat thoroughly, cover, and refrigerate for 24 to 48 hours (minimum 3 hours).
  5. When ready to cook, stir the cornstarch into 1/3 cup cold water until smooth. Combine with the reserved 2/3 cup marinade in a small saucepan. Simmer over medium heat for 5 minutes, stirring regularly, until thickened to a syrupy consistency. Keep warm.
  6. Brush BBQ grill grates or a large skillet with vegetable oil and heat to medium-high.
  7. For chicken thighs: cook the first side 2 minutes, flip and baste with reserved basting sauce. Continue flipping and basting every 1 to 2 minutes for a total of about 10 minutes, until internal temperature reaches 165 F (75 C).
  8. For chicken breast: cook the first side 2 minutes, flip and baste. Continue flipping and basting every 45 seconds for a total of about 8 minutes, until internal temperature reaches 151 F (66 C). Carryover heat will bring it to safe temperature during resting.
  9. Transfer to a serving plate, cover loosely with foil, and rest for 5 minutes.
  10. Garnish with sesame seeds and green onion. Serve with the warm thickened sauce on the side.

Notes

Soy sauce: Use all-purpose or light soy sauce only. Dark soy sauce is too strong and will overpower the marinade.
Chinese cooking wine: The key to depth of flavor. Substitutes in order: dry sherry, Mirin, cooking sake, 1/2 cup chicken stock.
Food safety: Never use marinade that touched raw chicken for basting or the serving sauce. Always reserve basting and sauce portions before adding the chicken.
Marinating: 24 to 48 hours gives the best results. Minimum is 3 hours.
Freezer prep: Combine raw chicken and marinade in a zip-top bag and freeze. Thaw overnight in the fridge - it marinates as it thaws.
Storage: Cooked chicken keeps 5 days refrigerated. Serving sauce keeps 4 to 5 days refrigerated.
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