Ginger-Soy Chicken Marinade

marinade ginger


  • 4 lb.mix of bone-in chicken thighs, breasts, and drumsticks
  • 1/2 c. low-sodium soy sauce
  • 3 tbsp. honey
  • 2 tbsp. rice wine vinegar
  • 2 tsp. toasted sesame oil
  • 2 green onions, cut into thirds
  • 1 2″-piece ginger, thinly sliced
  • 3 garlic cloves, smashed
  • 1 jalapeño, halved


  1. In a large bowl or ziplock bag, combine soy sauce, honey, vinegar, and sesame oil. Whisk to combine, until honey is fully dissolved.
  2. Add remaining ingredients to bowl or bag. Cover or seal and refrigerate at least 1 hour, up to overnight. Flip the bag occasionally to insure even marination.
  3. Transfer chicken and marinade to  braai , arranging chicken pieces in an even layer, skin-side up.
  4. Braa uncovered for 15 to 25 minutes, basting throughout through until the internal temperature reaches 90°c. Cook to desired readiness.