Honey Soy Marinade (for Chicken)

A simple 4-ingredient honey soy marinade for chicken thighs or breasts with garlic. Ready in 5 minutes and perfect for grilling or baking.

Course dinner, Dressings & Sauces, Main Course, Marinade

Cuisine American, Asian, Fusion

Diet Gluten Free, Low Lactose

Keyword balsamic chicken marinade, chicken, chicken marinade, grilled, honey soy marinade, marinade, quick

Prep Time 5

Cook Time 15

Marinating Time 30

Total Time 50

Servings servings (makes 1/2 cup)

Calories 169

Whisk the soy sauce, honey, garlic, and lime juice together in a medium bowl until well combined.
Use immediately or store, covered, refrigerated for up to 5 days.

You will use the reserved marinade to drizzle on the cooked chicken at the end.

Add the remaining ¼ cup of marinade to a large baking dish or 1-gallon zip-top bag. Toss the chicken in the marinade to coat, then press as much air out of the bag (if using) as possible, or cover (if using a baking dish).
Refrigerate for at least 30 minutes, or up to 4 hours, flipping halfway through.

When ready to grill, heat a gas grill to high. Allow to preheat, then remove the chicken from the marinade, shake off any excess, and discard any remaining marinade from the bag or dish.
Chicken Breasts: Grill with the cover down for 6-8 minutes, then flip and grill uncovered until the internal temperature reaches 165F, about 3-5 additional minutes.
Chicken Thighs: Grill with the cover down for 5-7 minutes, then flip and grill uncovered until the internal temperature reaches 165F, about 4-6 additional minutes.
Remove to a cutting board and allow to rest for 5 minutes. Drizzle with the reserved ¼ cup of marinade. Slice against the grain into ½ inch slices and serve.

Chicken Breasts: Preheat the oven to 425F. Remove the chicken from the marinade and discard any remaining marinade. Add the chicken breasts to a foil or parchment lined baking sheet. Bake for 20-25 minutes, or until the internal temperature reaches 165F.
Chicken Thighs: Preheat the oven to 425F. Remove the chicken from the marinade and discard any remaining marinade. Add the chicken thighs to a foil or parchment lined baking sheet. Bake for 18-22 minutes, or until the internal temperature reaches 165F.
Remove to a cutting board and allow to rest for 5 minutes. Drizzle with the reserved ¼ cup of marinade. Slice against the grain into ½ inch slices and serve.