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!
Grilled Chicken with Asian Soy Ginger Marinade
Ingredients
- 4 tablespoons soy sauce
- 2 tbsp toasted sesame oil
- 3 medium cloves garlic minced
- 2 tbsp finely grated fresh ginger
- 1 tbsp packed light brown sugar
- .5 tsp teaspoon red pepper flakes
- 1 scallion, finely chopped
- 2 lbs boneless, skinless chicken breast
Instructions
- In a small bowl, whisk all marinade ingredients (everything except for the chicken). Pour into a gallon-size resealable plastic bag and add the chicken. Press as much air from the bag as possible and seal.
- Turn the bag a few times to coat all of the chicken in marinade and refrigerate for at least 1 hour and up to 1 day, turning the bag occasionally to ensure the chicken marinates evenly.
- Preheat your gas grill with all burners on high and close the lid. When the grill is hot (after about 15 minutes), turn the 2 burners closest to the front to low, keeping the back burner on high. Remove the chicken from the bag and arrange on the grates over the low heat burners. Cover and cook until the underside of the chicken is just beginning to develop light grill marks, 6 to 9 minutes. Flip the chicken, cover, and continue to cook until the chicken is firm to touch, 6 to 9 minutes longer
- To get a nice char on the chicken, now move the chicken to the part of the grill over high flames and cook uncovered until each side has solid grill marks, 5 to 6 minutes, flipping halfway.
- The chicken should be completely firm to the touch and register 160 degrees F on an instant-read thermometer. Transfer the chicken to a plate, tent with foil, and let it rest for 5 minutes before serving.
Oh my!!! Any recommendations if no grill available? Skillet or oven?? I’m trying this Friday!!
Did you make it? I also want to make this but don’t want to grill in the rain.. Hoping it will turn out delicious if it’s baked in the oven..
I will have to try this recipe tonight, i am sure it will help me to keep the pounds off this summer.
Great recipes
AMAZING!
This marinade sounds amazing! I’m always looking for new ways to spice up my meals. It reminds me of building the perfect team in Pokerogue, needing that specific blend of elements to conquer the Pokerogue Dex. The savory, sweet, and spicy flavors are like choosing the right abilities for your Pokemon – everything needs to synergize! This recipe is definitely going into my rotation.
This grilled chicken recipe looks fantastic! The soy ginger marinade sounds delicious. I’d recommend letting the chicken marinate for at least 4 hours, maybe even overnight for maximum flavor penetration, especially for thicker cuts. Reminds me of the eerie atmosphere of FNAF, needing to meticulously plan your survival – here, it’s meticulously planning your marinade time for a flavorful win! Thanks for sharing!
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This grilled chicken recipe sounds amazing! The soy-ginger marinade is such a great flavor combo. I’d suggest marinating the chicken for at least four hours—or even overnight if you can—to really let those flavors soak in, especially with thicker pieces. It’s almost like a FNAF strategy session: careful planning leads to survival there, and here it leads to the ultimate flavor victory! Thanks for posting this!
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The Asian soy ginger marinade sounds like a flavor explosion with its blend of soy sauce, toasted sesame, garlic, and ginger. I love how versatile it is—perfect for chicken, pork, tofu, or even salmon. Have you tried experimenting with different proteins or adding a twist to the recipe?
This grilled chicken looks amazing! I love the flavors of soy and ginger — such a tasty way to jazz up a simple dinner.
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