Asian Chicken Marinade

5 from 14 votes

This flavorful chicken marinade is chock full of Asian flavors including ginger, garlic, sesame oil, Thai chilies and honey.

Course Condiments

Cuisine Asian Inspired

Keyword Asian chicken marinade, Asian marinade, chicken marinade

Dietary Restrictions Dairy-Free, Egg Free

Prep Time 10

Total Time 10

Servings

Calories 65.3kcal

2 inch knob of ginger
¼ white onion
3 large cloves garlic
1 lime zested and juiced
¼ cup low-sodium soy sauce
2 tablespoons honey
1½ tablespoons nam pla (fish sauce)
1 tablespoon sesame seed oil
1 tablespoon rice wine vinegar
2-3 thinly sliced Thai chilies or swap for 1 diced jalapeño or serrano chile, or 2 teaspoons hot sauce, like sriracha).

Zest 1 lime using a microplane grater. Cut the lime in half and juice it with the citrus juicer. Peel and grate a 2 inch knob of ginger on the microplane until you have 1 tablespoon. Use the microplane to grate 3 large cloves garlic you'll need about 1 tablespoon. Finely mince ¼ white onion until you have about 2 tablespoons.
In a small bowl combine the lime zest, grated ginger, garlic, onion and lime juice, ¼ cup low-sodium soy sauce , 2 tablespoons honey, 1½ tablespoons nam pla, 1 tablespoon sesame seed oil, 1 tablespoon rice wine vinegar and 2-3 thinly sliced Thai chilies
Whisk to combine and pour over chicken pieces to marinate for at least several hours or overnight (for the best flavor)
Remove chicken from the marinade and pat dry with paper towels. Cook as you like, on the grill, baked or pan-sauteed.