Perfect Asian Chicken Marinade for Grilled Success

Prep Time 10

Cook Time 15

Total Time 1

Servings 4

500 g Chicken thigh fillets Skinless and boneless for tender, juicy results. Chicken thighs are ideal for their richness, but chicken breasts can be used for a leaner option.

3 Cloves Garlic,minced Adds a bold, aromatic flavor that pairs perfectly with the savory ingredients.
2 tsp freshly grated ginger Brings a warm, slightly spicy undertone and aids digestion.
2 tsp tomato ketchup Balances the flavors with its tangy sweetness.
2 tbsp oyster sauce Addsa rich, savory umami punch. Substitute hoisin sauce if needed.
2 tbsp soy sauce Providessalty umami depth
2 tbsp Sriracha Adjustableto your heat preference for a customizable kick.
1 tbsp brown sugar Sweetens the marinade while helping caramelize the chicken.
1 tsp sesame oil

Combine minced garlic, grated ginger, soy sauce, tomato ketchup, oyster sauce, Chinese cooking wine or Mirin, Sriracha, brown sugar, and sesame oil in a mixing bowl. Whisk until the ingredients are thoroughly mixed and the sugar dissolves.
Place the chicken thigh fillets in the bowl and coat each piece evenly with the marinade.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour (overnight is ideal for deeper flavor).

Heat 2 teaspoons of oil in large non-stick skillet or preheated BBQ over medium-high heat. Ensur the pan is hot before adding the chicken.
Remove the chicken from th marinade, letting the excess drip off, and place it in the skillet. (Discard leftover marinade.)
Cookeach side for about 3 minutes oruntil the chicken is dark golden brown and cooked through. Use a meatthermometer to check for an internal temperature of 165°F (75°C) for perfectlycooked chicken

Transfer the cooked chicken to a plate, cover loosely with foil, and let it rest for 3 minutes. This step ensures the juices redistribute for tender meat.
Garnish with sesame seeds, sliced green onions, and red chilies, if desired.