Crunchy Asian Slaw

Honey-Garlic Chicken Marinade

If you’re a fan of Asian flavors like ginger & garlic, soy sauce & hoisin sauce and a bit of heat from crushed red pepper flakes or Sriracha hot sauce, this chicken marinade’s for you! 

It the perfect, tangy-sweet complement to my Crunchy Asian Slaw.

This recipe makes enough to marinate 2 lbs or 907 g of chicken thighs or breasts. I personally prefer thighs because they never dry out.

Here’s what you’ll need:

3 tbsp of runny honey (not the crystalized stuff)
1 tbsp molasses (for a hint of caramel and smokiness)
2 tbsp reduced-sodium soy sauce (use tamari soy sauce for gluten-free)
2 tbsp freshly squeezed lemon juice or lime juice
2 tbsp finely minced green onions (with white parts)
1 tbsp minced garlic
1 tbsp grated fresh gingerroot...yes, a full tablespoon of both ginger and garlic!
½ tsp each sea salt and crushed red pepper flakes

Whisk all the ingredients together in a small bowl until well blended and pour over chicken pieces, turning them to coat with the marinade, then cover and refrigerate for at least 2 hours. Longer is better.

Preheat your oven to 375∞F and bake bone-in thighs for about 40 to 45 minutes (less if they’re boneless) and bake boneless, skinless chicken breasts for 30 to 35 minutes.

I make sure all the marinade goes into the oven with the chicken, baking it in a shallow casserole dish vs on a baking sheet. Just make sure the chicken pieces aren’t overlapping.

Bonus tip: Try this recipe as a marinade for salmon! Fish delish.