introduction
This Chicken Marinade with Honey and Soy Sauce is an easy, flavor-packed way to elevate weeknight dinners and meal prep. Warm, sticky, and savory, it’s a go-to for grilling or baking when you want something fast and family-friendly. If you love sticky-sweet glazes on grilled meat, try a recipe for tender grilled chicken bites served with a rich and creamy garlic sauce for a similar crowd-pleasing finish.
Why You’ll Love This Chicken Marinade with Honey and Soy Sauce
- Bright, balanced flavor: sweet honey + salty soy = instant craveable glaze.
- Fast prep: mix in one bowl and marinate while you get sides ready.
- Versatile: great for grilling, baking, or pan-searing.
- Family-friendly: kids and adults both love the sweet-savory finish.
- Meal prep friendly: makes great leftovers for lunches or salads.
Ingredients Needed
Protein
- 4 chicken thighs
Sauce
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
Aromatics & spices
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- Salt and pepper to taste
Step-by-Step Instructions
- In a bowl, mix soy sauce, honey, garlic, olive oil, ground ginger, salt, and pepper.
- Add chicken thighs to the marinade, ensuring they are well coated.
- Cover and refrigerate for at least 30 minutes, preferably 2 hours.
- Preheat the grill to medium-high heat (about 400–450°F).
- Cook the marinated chicken thighs for about 6–8 minutes on each side or until fully cooked (internal temp 165°F).
- Let rest a few minutes, then serve hot.
Serving Suggestions Chicken Marinade with Honey and Soy Sauce
Serve over steamed rice with quick-blanched broccoli and a wedge of lime for a weeknight bowl. For a herb-forward plate, pair the chicken with the best Peruvian chicken with creamy green sauce style chimichurri for bright contrast. Leftovers make a great sandwich or salad topper — slice the chicken and toss with mixed greens and toasted sesame seeds.
Tips for Success Chicken Marinade with Honey and Soy Sauce
- Marinate time matters: 30 minutes works, but 2 hours gives deeper flavor.
- Pat chicken dry before grilling to promote even browning and caramelization.
- Watch the grill heat — the sugars in the honey can burn; medium-high is ideal.
- Use a meat thermometer to check for 165°F internal temp for safe, juicy chicken.
- If baking, roast at 425°F for 20–25 minutes, flipping halfway, until done.
variation (if any)
- Spicy twist: add 1 tsp sriracha or 1/2 tsp crushed red pepper to the marinade.
- Citrus boost: stir in 1 tbsp fresh orange or lime juice for bright acidity.
- Yogurt-drizzle pairing: for a cooling finish, take inspiration from Cilbir Turkish eggs with yogurt and spiced butter sauce and whisk plain yogurt with lemon, garlic, and dill for a tangy drizzle.
FAQs
Q: How long can I marinate the chicken?
A: You can marinate from 30 minutes up to 8 hours in the fridge. Beyond 8–12 hours the texture can start to change because of the soy.
Q: Can I use chicken breasts instead of thighs?
A: Yes. Reduce cook time to about 5–7 minutes per side depending on thickness; aim for 165°F internal temperature.
Q: Is this marinade safe for freezing?
A: Yes — marinated raw chicken can be frozen. Thaw fully in the refrigerator before cooking and discard any leftover marinade used with raw chicken, or boil it for a minute if using as sauce.
Q: Can I make this without honey?
A: Substitute 2 tbsp brown sugar or maple syrup for similar sweetness and caramelization.
Ingredients
Protein
- 4 pieces chicken thighs
Sauce
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
Aromatics & spices
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- Salt and pepper to taste
Instructions
Preparation
- In a bowl, mix soy sauce, honey, garlic, olive oil, ground ginger, salt, and pepper.
- Add chicken thighs to the marinade, ensuring they are well coated.
- Cover and refrigerate for at least 30 minutes, preferably 2 hours.
Cooking
- Preheat the grill to medium-high heat (about 400–450°F).
- Cook the marinated chicken thighs for about 6–8 minutes on each side or until fully cooked (internal temp 165°F).
- Let rest a few minutes, then serve hot.
