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Soy and Garlic Marinated Chicken recipe

Soy and Garlic Marinated Chicken recipe

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  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Popular chicken
  • Garlic chicken

This is the easiest marinade I have ever used, and one of the most popular with my family. This recipe also works well with any cut of chicken - thighs, legs, etc.

155 people made this

IngredientsServes: 4

  • 4 cloves garlic, minced
  • 7 tablespoons soy sauce
  • 4 skinless, boneless chicken breast fillets

MethodPrep:1hr ›Cook:25min ›Ready in:1hr25min

  1. In a large, nonporous bowl, combine the garlic and the soy sauce. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least an hour.
  2. Preheat barbecue for medium high heat and lightly oil the cooking grate.
  3. Cook chicken over medium high heat for 10 to 15 minutes per side, or until internal temperature reaches 80 C. Discard any remaining marinade.

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Reviews & ratingsAverage global rating:(111)

Reviews in English (84)

Something else.I have made this before and it tastes great. However I add a generous tsp of ground coriander to the marinade. I cut the chicken into strips and thrread on to soaked bamboo sticks. Great on the BBQ or under the grill.-28 Oct 2008

Very easy to prepare, I used reduced sodium soy sauce though and threw in some baby spinach to wilt in the end. Very nice-01 Jun 2011

Very easy to make but very salty.-17 Apr 2009

Honey Soy Chicken – Marinade & Sauce (excellent grilled!)

This is a recipe for everybody’s favourite Honey Soy chicken marinade. It does everything you expect from a marinade (tenderises, adds flavour), and gives it a lovely lacquered finish. But that’s not all! We’ve also got a glossy honey garlic sauce to smother the chicken and everything else on your plate.

This is particularly excellent grilled, but for everyday purposes just cook it on the stove!

Recipe Summary

  • ½ cup rice vinegar
  • 5 tablespoons honey
  • ⅓ cup soy sauce (such as Silver Swan®)
  • ¼ cup Asian (toasted) sesame oil
  • 3 tablespoons Asian chili garlic sauce
  • 3 tablespoons minced garlic
  • salt to taste
  • 8 skinless, boneless chicken thighs
  • 1 tablespoon chopped green onion (Optional)

Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken refrigerate for 1 hour, turning bag once or twice.

Preheat oven to 425 degrees F (220 degrees C).

Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.

Bake 30 minutes, basting one more time after 10 minutes an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.

Frequently asked questions:

The broiler in your oven is essentially an indoor grill! Working with the same type of direct heat, you’ll simply cook the chicken breasts under the broiler for about 4-5 minutes per side, flipping once, until chicken reaches an internal cooking temperature of 165 degrees.

Nishiki Sushi Grade Brown Rice . You can find it at any Asian market or purchase online. After many years of eating dull, mushy Uncle Ben’s brown rice, this variety of brown rice is a welcome change of pace.
The firm texture and chewy bite make it well worth the 50 minutes it takes to prepare. My tip? Throw it in a rice cooker and you can literally walk away and forget about it until dinner time. My husband absolutely loves it and always asks for seconds.

How To Make Our 3-Ingredient Chicken (45 Sec):

The chicken is lightly saucy and sticky on the outside and tender, juicy, and loaded with flavor on the inside, and grilled to golden brown grill perfection on skewers because CUUUUTE! It’s really adaptable since it just starts with a base of three ingredients, so you could think of a bajillion and one ways to give it more of a personalized kick and they would all be just as simple as tossing a few more ingredients into the bag. Ginger, maybe? Jalapeño? Peanut butter to do a creamy-peanut-sauce type thing? I have plenty of ideas for elaboration in my head.

But as is – the short recipe – that’s the kind of recipe that can stay filed away in the back of my head and that will get pulled out whenever we need to feed people (read: ourselves) something really summery, flavorful, and satisfying.

This grilled chicken goes with just about everything, including but not limited to 5 Minute Magic Green Sauce, and it makes for a great Getting Ready For The Week recipe that you can keep in the fridge to toss in salads, wraps, and noodle and rice dishes.

Normally me and chicken don’t really love each other. I mean, you guys know what I eat better than anyone, and you know that I don’t make a lot of chicken in my life. This is true.

But that’s because I can only morally support chicken that is really, really delicious – flavor, texture, all of it – and a lot of the chicken that I find myself eating in life is just medium delicious. I’m super picky with chicken, and in this case that’s actually a good thing for everyone because I’m not interested in something halfway good. AND THIS. This passes my Delicious Chicken Test.

I have to have to HAVE TO to give a huge shout out to my friend Liz for sharing this genius idea with me – she and her huzz were actually sweet enough to invite us to her house for dinner (Sage included!) and feed us the best grilled pork using this 3-ingredient marinade.

And in return, I was greedy enough to seriously badger her for the very explicit how-to on the pork and then replicate the process with chicken and post it on my food blog. I’m so fun like that.

The beauty of this recipe is that it’s so easy that EVEN I CAN DO IT. Like – I can actually grill. I can make grilled chicken. I can make grilled chicken that tastes so super good. And you’re talking to a person who does not grill.

I’d like to close today with one more shout out to my 5 Minute Magic Green Sauce, which continues to be amazing on everything including soy sauce and honey grilled chicken. I’m very aware that it doesn’t even make sense (avocado and parsley in a sauce? plus soy sauce chicken?) but I do not question the powers of that sauce.

So. This pretty chicken! And the smell of the grill. And the taste of the plate piled high with rice, chicken, cilantro, lime, and 5 Minute Magic Green Sauce.

How long do you marinate chicken?

Marinate the chicken for at least 30 minutes, and I find 2 hours gives the best flavour.

You can technically marinate chicken breasts and thighs for up to two days in the fridge, but I don&rsquot find the flavour changes much as you increase the marinating time from 2 hours.

Plus, you may end up with mealy chicken when there&rsquos an acidic component like lemon or lime juice in the marinade as it starts to break down the meat after a certain point.

My recommendation is to cook it the same day you&rsquore marinating, or to freeze it and let it marinate as it defrosts overnight in the fridge or for a couple hours in cold water.

Grilled Chicken with Asian Soy Ginger Marinade

Let this savory-sweet Asian soy ginger marinade work its magic on grilled chicken, pork, steak, tofu—you name it. It’s gingery, garlicky and rich with soy and toasted sesame flavor (230 calories or 1 WW point).

Remember when I said this lemon herb marinade was my go-to marinade for grilled chicken? Well consider this Asian soy ginger marinade a very close second—or even a tie. It’s savory, warm, and the slightest bit sweet, with flavors of soy sauce and toasted sesame, garlic and ginger. It works wonders on grilled chicken, and is equally delicious on pork, steak, tofu, shrimp, or salmon.

To make it, whisk together soy sauce, toasted sesame oil, minced garlic, grated fresh ginger, brown sugar, red pepper flakes, and chopped scallions.

I’ve made this marinade with several variations—adding orange or lime zest, substituting honey for brown sugar…and while I do like the fragrant, citrusy sweetness the orange zest adds, I like the marinade best as is: garlicky, gingery, toasted, salty, and sweet.

Let your chicken breast soak in the marinade for at least 1 hour and up to 1 day.

I hope this recipe becomes a staple in your home, like it is in ours. Enjoy!

Easy Marinated Chicken Recipe with Soy Sauce and Red Wine

I know how it is so easy to get into a cooking rut and continue to keep making the same food week over week, which is why I whipped up this Marinated Chicken Recipe with Soy and Red Wine. It is so simple and literally consists of 9 total ingredients, which includes salt and pepper and a tasty sauce to finish off with. The marinade for this recipe was actually a simple sauce we used to make at one of the restaurants I chef’d at for a few years. The name of the sauce is beurre rougere pronounces bear-ro-jer and was a simple mixture of equal parts soy, red wine and red wine vinegar which was then heated with butter and green onions stirred in.

It was a fantastic quick sauce that was loaded with flavor and always worked well over fish or chicken. I thought it would be great to make it as a marinade, which Is why I did this Marinated Chicken Recipe with Soy and Red Wine. The first thing I did was spatchcocked the chicken, which is really a fancy term for cutting out the back bone of the chicken and laying it flat. You can do this with kitchen shears or a really sharp knife. Next, whisk together the soy, red wine, red wine vinegar, some diced shallots and garlic and submerge the flatted spatchcocked chicken into it and marinate it for 24 hours.

I have to admit, if you want really flavorful food from a marinade, it has to have chance to do just that so make sure you do it at least over night and for best results 24 hours. I can’t tell you how many times I marinate things for 2 to 4 hours and it’s just ok, but if I use that same marinade and do it for 24 hours, WHOA amazing!! Take the time, do it right and marinate for 24 hours, you won’t regret it. Once you’ve hit that 24 hour mark, remove the chicken from the liquid and season it on all sides with salt and pepper, discard the liquid.

Place the chicken skin side down on a medium-hot grill, 450°, and let it cook. While it’s on the grill you can now make that little sauce I told you about. Mix together 1/3 cup of soy sauce, 1/3 cup of red wine and 1/3 cup of red wine vinegar and heat it up over low heat in a sauce pan. Once it is warm, stir in 3 tablespoons of butter and 1/4 cup of sliced green onions. Boom, done!

Once you flip the chicken over on the grill you’ll notice it has this beautiful burgundy brown caramelization on it that you see in pictures in magazines. It looks gorgeous! The whole chicken takes about 45 to 50 minutes to cook, just be sure that it is cooked through and clear juices are running out of it. The correct temperature should be 165°, but remember to account for carry over cooking because the chicken will shoot up a few degrees after you take it off, so feel free to remove it in between 161° and 163°. Let the chicken rest for a few before serving it.

Now that is one beautiful whole Marinated Chicken Recipe with Soy and Red Wine that your family will love!

I like to serve a little of the sauce over top and on the side in case people want more. My wife loved the sauce and couldn’t get enough of it!

  • Author: Kristen Stevens
  • Prep Time: 5 minutes (plus time to marinate the chicken)
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 4 servings 1 x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


Soy sauce chicken is quick, easy, and full of flavor. It's a 3-ingredient recipe that we reach for whenever we don't feel like cooking. The chicken thighs stay juicy and tender and the flavor goes well with most side dishes. You'll love it!


  • 8 boneless chicken thighs
  • ¼ cup reduced-sodium soy sauce (gluten-free, if needed)
  • 1 tablespoon cooking oil


  1. Place the chicken thighs into a bowl and pour the soy sauce over the top. Mix well and then put the bowl into your fridge. Let the thighs marinate for 30 minutes (or up to 2 hours).
  2. Heat the oil in a large, nonstick frying pan over medium heat. Pour the chicken thighs and all of the marinade into the pan and spread out the thighs so that they are in a single layer. Let them cook for 6 minutes then stir them around and scrape the bottom of the pan before turning them over and cooking for another 6 minutes, or until they are cooked through.


Pair with Cauliflower Fried Rice and Sauteed Green Beans with Garlic

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The marinade ready to do its magic.

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Perfect served on it’s own or over rice with the heated marinade used as a sauce