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Grilled chicken marinade dish

Recipe for Grilled Chicken Marinade

One of the best marinated grilled chicken with easy to find ingredients, this will be your favorite grab for a cook out or at home dinner. Work with any types of chicken meat: breasts, thighs, drumsticks, wings..., just pick your favorite for a moist, flavorful and tasty meal ever.
Course Entree
Cuisine Fusion
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Victoria


  • 4 chicken breasts or thigh
  • 2 Tbsp soy sauce
  • 1 Tbsp palm sugar or honey
  • 2 garlic cloves
  • 2 small shallot onion
  • 1 Tbsp ketchup or plain pasta/tomato sauce
  • 1 Tbsp lemon/lime juice
  • 2 Tbsp oil
  • A sprinkle of ground black pepper
  • Herb for garnish


  • Wash the chicken, pat dry.
  • Slit and few diagonal line on each breast or thigh.
  • Mince garlic and finely chop shallot.
  • In a container w/ lid or large zip lock bag, add all the marinating ingredients.
  • Then add in chicken breasts/thighs. Close the lid/zip the bag and shake rigorously to mix.
  • Let marinade 2 hours or preferably overnight in fridge.


  • Heat grill to medium/high heat.
  • Place chicken piece onto grates, grill each side for 5-6 minutes or until fully cook. Use a food brush to glaze and baste marinade sauce/liquid all over chicken surface in between.
  • When done, remove from grill onto serving plate. Sprinkle some chopped herb to garnish and decorate.

Oven method

  • If you have no grill, just preheat oven to 400 F.
  • Arrange chicken onto baking rack over shallow tray.
  • Bake/roast for 5-10 minutes, baste some sauce then bake for another 15 minutes.
  • Turn over and glaze with remaining sauce.
  • Bake until fully cook.

Stove top method

  • Heat a sauce pan with high heat. When hot, add 1 Tbsp cooking oil, pan and twirl to evenly coat the pan.
  • When oil is hot, add chicken breasts/thigh (without sauce).
  • When one side turn lightly brown and crust, turn over and fry the other side.
  • Pour in all the marinade sauce, add some water if sauce level too low. Bring to boil then reduce heat.
  • Cover the pan and cook 5-10 minutes. When chicken are fully cook, remove lid to evaporate all liquid.
  • Turn and gently move each chicken piece to evenly coat/glaze with the reduce sauce.
  • Keep heating until all the sauce is reduced and form a darkening glaze around chicken (not burn).
  • Turn off heat. Let sit for a couple minutes before garnish and serve.