Spicy, sweet, sour, salty, and full of umami, this chicken marinade is rich and delicious. It can be used for different proteins, but chicken is my go-to for this one. Whether you cook it on the grill or in the oven, you will get a rich delicious fall apart tender chicken.
For my version I used game hens, but have used chicken thighs, breasts, and tenders in the past. It makes fantastic chicken tacos with a spicy slaw and can be served in a roll for a Bahn Mi, or over rice with some delicious veggies.
Chili Ginger Chicken
Ingredients
Chili Ginger Marinade
- 2 tsp chili crisp or as desired
- 1/2 each sweet onion sliced thin
- 2-3 each garlic cloves grated or finely chopped
- 1-2 Tbsp fresh ginger grated
- 1 Tbsp lime juice fresh squeezed, plus more for serving
- 1 tsp fish sauce
- 4 Tbsp low sodium soy sauce or low sodium Tamari
- 2 Tbsp rice vinegar
- 1 tsp sesame oil
- 2-3 lbs chicken or protein of choice
For cooking
- 2 cups chicken stock unsalted
Instructions
Chili Ginger Marinade
- Mix together all of the ingredients for the marinade and cover the chicken with the marinade. Use a glass dish, plastic bag, or marinate in vacuum sealing container.
- Refrigerate the chicken in the marinade for 2-4 hours.
Cooking
- Preheat the grill or oven to 375F.
- Place the chicken and the marinade in a oven or grill safe baking dish with a lid if available.
- Add the chicken stock and grill or bake covered for 30 minutes and then remove the lid.
- Continue cooking until the chicken is fall apart tender and skin is golden.
