Can I use chicken breast instead of thighs?

Yes. The recipe calls for skinless boneless chicken thighs OR breast. Breast cooks faster, so reduce marinating and cooking time slightly to avoid drying out.

How long should I marinate the chicken?

The recipe doesn't specify a set time, but 30 minutes to 4 hours allows the marinade to penetrate the meat. Longer marinating intensifies the flavor without risk of over-softening.

Can I substitute the Chinese cooking wine?

Yes, dry sherry is listed as an alternative. Rice wine or dry white wine also work. Avoid omitting it—the wine balances the sweetness and adds depth.

What can I substitute for honey?

Maple syrup is noted as a substitute in the ingredients. Use a 1:1 ratio. Brown sugar or palm sugar also work but may alter the final flavor slightly.

Can I make this sauce ahead?

Yes. The marinade/sauce can be prepared 1–2 days ahead and stored in an airtight container in the refrigerator. Stir before using.

Honey Soy Chicken Marinade and Sauce (Grilled)

Name: Honey Soy Chicken Marinade and Sauce (Grilled)
Prep time: 10 min
Cook time: 20 min
Yield: 5 servings
Cuisine: Asian-esque
Ingredients: 1.25 - 1.5 kg/ 2.5 - 3 lb skinless boneless chicken thighs OR breast ((Note 1)); 1 tbsp vegetable oil (, for cooking); 1/2 cup soy sauce (, all purpose or light (not dark, Note 2)); 2/3 cup honey ((sub maple syrup)); 1/3 cup cider vinegar ((or rice vinegar)); 1/4 cup Chinese cooking wine or dry sherry ((key ingredient, Note 3)); 1 tbsp sesame oil (, toasted (Note 4)); 1 1/2 tbsp garlic (, finely minced); 1/3 cup water; 1 1/2 tsp cornflour/cornstarch; Green onion (, finely sliced); Sesame seeds

CookOSBeta

Honey Soy Chicken Marinade and Sauce (Grilled) | CookOS

Ingredients

1.25 - 1.5 kg/ 2.5 - 3 lb skinless boneless chicken thighs OR breast ((Note 1))
1 tbsp vegetable oil (, for cooking)
1/2 cup soy sauce (, all purpose or light (not dark, Note 2))
2/3 cup honey ((sub maple syrup))
1/3 cup cider vinegar ((or rice vinegar))
1/4 cup Chinese cooking wine or dry sherry ((key ingredient, Note 3))
1 tbsp sesame oil (, toasted (Note 4))
1 1/2 tbsp garlic (, finely minced)
1/3 cup water
1 1/2 tsp cornflour/cornstarch
Green onion (, finely sliced)
Sesame seeds

12 Ingredients

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Instructions

1
Place ingredients in a jug and mix well until honey is completely dissolved.
2
Reserve 1/4 cup for Basting, refrigerate. (Note 5)
3
Reserve 2/3 cup for Serving Sauce, refrigerate.
4
Marinade Chicken: Pour remaining marinade over chicken in a container. Coat chicken thoroughly. Cover, refrigerate 24 to 48 hours (minimum 3 hrs).
5
Place reserved sauce in a small saucepan. Mix cornflour and water, then add into saucepan.
6
Simmer over medium for 5 minutes, stirring regularly, until it thickens to a syrupy consistency. Set aside and keep warm. (If it gets too thick, just add a bit more water)
7
Brush BBQ plate or grills with oil and heat to medium high. Or heat oil in a large skillet over medium high heat.
8
THIGHS: Place chicken on BBQ. Cook the first side for 2 minutes, then flip and dab with reserved Basting Sauce. Cook for 2 minutes, flip and baste. Then flip/baste every 1 minute for total cook time of ~ 10 minutes or until a thermometer reads 75°C/165°F.
9
BREAST: Cook first side 2 minutes, flip, baste. Cook 2 minutes, then flip and baste every 45 sec or so for total cook time of ~8 minutes (internal temp 66°C / 151°F).
10
REST: Transfer to serving plate, cover loosely with foil and rest for 5 minutes.
11
SERVE chicken garnished with sesame seeds and green onion, with sauce on the side so people can help themselves.