Marinade for Grilled Chicken ?>

Marinade for Grilled Chicken

These marinades are excellent to grill chicken that you wish to serve as being placed in a wrap or with a summer salad/ fried potatoes.

Marinades always work better if the chicken is cut into pieces, placed into a non re-active bowl and left in the refrigerator for 2-3 hours (The longer the better)

These marinades are for 1 – 1.5 kilograms of Chicken Thigh fillets.


Asian Barbecue Chicken Marinade                                                                   

1/4 cup of Brown Sugar
1/4 cup of low sodium Soy Sauce
1/4 tspn Curry Powder
1 1/2 tbspn of fresh Lime Juice
1/2 tspn crushed chilli
1 tspn crushed garlic

Asian Barbeque














Balsamic Vinegar Marinade

1/4 cup of Balsamic Vinegar
1 tbspn White Sugar
1/4 sweet Soy Sauce
1/2 tspn crushed Chilli
1/4 cup of fresh Lime Juice
1/4 cup of Red Onion
1/2 tspn Black Pepper


Honey and Soy Marinade

1/2 cup of Kecap Manis (Sweet Soy Sauce)
1/4 cup of Honey


Lemongrass Marinade

2 large Shallots
3 cloves of Garlic
2 stalks of Lemongrass finely chopped

Place in a mortar and, using a pestle, pound to a coarse paste.
Add 1 tbsp fish sauce
Season to taste with sea salt and freshly ground black pepper
Pound to combine.


Honey and Lime Chicken

3 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon fresh garlic, chopped or pressed
4 large chicken breasts, whole or sliced


Yakitori Sauce (Tare)

1/2 cup of Soy Sauce
1/2 cup of Mirin
1/4 cup of Sake
1/4 cup of  Water
2 Tbspns Brown Sugar
Scallions (Shallots)

In a small saucepan, add the mirin, soy sauce, sake, water, brown sugar, and the green part of 1 scallion, and bring it to a boil over high heat. Once boiling, decrease the heat to low and simmer, uncovered, until the liquid is reduced by half. It will take about 30 minutes. The sauce will be thicker and glossy. Let it cool to room temperature before using. Reserve ⅓ of the sauce in a small bowl for final coating.


Summer Marinade

1/2 cup brown sugar
1/2 cup balsamic vinegar
1/2 cup soy sauce
1/4 cup olive oil
2 tablespoons Worcestershire sauce
2 tablespoons sesame oil
4 cloves garlic, chopped
1/2 teaspoon ground black pepper


Balsamic Vinegar Marinade

1/3 cup balsamic vinegar
1/4 cup lower-sodium soy sauce
1/4 cup minced shallots
3 tablespoons brown sugar
1 tablespoon minced garlic
1 tablespoon olive oil
1 tablespoon olive oil



Fiery Asian Chicken Cutlets
These spicy chicken cutlets can be served with rice or salad, sliced into pasta salads, and they make terrific sandwiches on crusty bread with a bit of mayo. They can be marinated in advance and cook in less than 10 minutes under the broiler. They can also be grilled or pan-fried on a skillet.

1/4 cup fish sauce (you can also substitute a teaspoon of anchovy paste stirred into another 1/4 cup of soy sauce)
1/4 cup rice wine vinegar (you can also use red wine vinegar)
1/4 cup low sodium soy sauce
1/4 cup sriracha sauce
1/4 cup olive oil
1 lime
1/2 teaspoon ground cayenne
4 garlic cloves, peeled and smashed
1- 1 1/2 pounds boneless, skinless chicken cutlets (about 4 to 6 pieces), rinsed then patted dry with paper towel and cut lengthwise in half
Kosher salt
Black pepper

Whisk together the first five ingredients in a medium-sized storage container with a lid (such as Tupperware). Cut the lime in half and squeeze in the juice, then drop in the squeezed lime halves. Stir in the ground cayenne, smashed garlic, and kosher salt. Add the chicken cutlets turning each until full coated. Cover the storage container and let marinate in the refrigerator at least 1 hour (or overnight).


Oyster Sauce Glaze

1/2 cup oyster sauce
1/4 cup balsamic vinegar
2 tablespoons brown sugar
4 cloves garlic, grated
1 tablespoon grated ginger
1 tablespoon hot chili oil
1 tablespoon olive oil




Jamaican Jerk Marinade

Use for chicken, pork, beef and seafood.

½ small chopped onion
½ teaspoon chilli flakes
1 tablespoon each brown sugar, soy sauce, vegetable oil and grated fresh ginger,
2 cloves garlic
1 tablespoon thyme leaves, zest and juice 1 lime
½ teaspoon each ground allspice, cinnamon and nutmeg.
Place all the ingredients in a food processor and blend until smooth.


Chipotle Lime Grilled Chicken – Low Carb and Gluten-Free

1/4 cup grapeseed oil
1/4 cup fresh lime juice

2 cloves garlic, minced
1 tbsp freshly grated lime zest
1 tbsp honey or xylitol honey
1 tbsp ground cumin
1 tbsp chipotle powder
1/2 tsp kosher salt
1/4 tsp black pepper



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