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chicken breasts in marinade in a gallon sized freezer bag

Asian Sesame Chicken Marinade

  • Author: Thriving Home
  • Prep Time: 5
  • Total Time: 5
  • Yield: 5 servings 1x
  • Category: Chicken
  • Method: Any cooking method
  • Diet: Gluten Free

Description

With just a few key Asian-inspired ingredients, you can create an easy, delicious marinade for your favorite cut of chicken. This recipe works for 1 1/2 – 2 pounds of chicken breasts, thighs, or tenders. 


Ingredients

  • ⅓ cup oil (recommended: peanut or avocado)
  • ⅓ cup rice vinegar (make sure it’s not “seasoned” rice vinegar)
  • ¼ cup soy sauce (Gluten-Free option: coconut aminos or gluten-free Tamari Soy Sauce)
  • 3 tablespoons honey
  • 1 teaspoon sesame oil
  • ¼ teaspoon black pepper

Instructions

Make It Now:

  1. Add the oil, vinegar, soy sauce, honey, sesame oil and pepper to a gallon-sized freezer bag, seal, and shake. Either seal and refrigerate until ready to use, OR add 1.5-2 pounds chicken to the bag, seal, and squish around to make sure the chicken is covered in marinade. (Freezing instructions begin here.)
  2. Place the bag in the refrigerator for at least 2 hours and up to 24 hours.
  3. Cook the chicken however you’d like (grill, slow cook, pressure cook, or bake). See tips below in the Notes.

Freeze For Later: Follow step 1. Freeze for up to 3 months.

Prepare From Frozen: Thaw, using one of these safe thawing methods, and follow Step 3. No additional marinating time needed once it is thawed!

COOKING NOTES:

How to Know If Chicken Is Done: Chicken is done when it reaches 165°F internal temperature. (A digital meat thermometer is a must to help cook chicken perfectly.)

How to Cook Boneless, Skinless Chicken Breasts:

  • Bake in Oven: Preheat oven to 400°F. Place chicken in a casserole dish or on a rimmed baking sheet. Bake uncovered for about 20-25 minutes, until done.
  • Slow Cooker: Place chicken and marinade in slow cooker. Cover and cook on LOW for 3 to 3 1/2 hours. Really! That’s all it takes to get it done, otherwise you’ll overcook and dry it out.
  • Instant Pot: Place chicken, marinade, and 1/3 cup chicken broth in a 6 quart Instant Pot. (Note: If using an 8 quart, add an additional 1/2 cup of broth.) Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when the cook time is up. (Note: It will take 10-15 minutes to come to pressure before the cook time starts.)
  • Grill: Pound out the chicken to about 3/4 inch thick (or cut it in half lengthwise) to help with fast and even cooking. Preheat grill to medium-high heat and clean the grates well. Grill for about 4-5 minutes per side, maybe longer depending on the thickness, until done.