Grilled Chicken Marinade
This post has been sponsored by Kingsford®. All thoughts and opinions are my own.
This grilled chicken marinade recipe gives your typical chicken marinade an Asian spin, with Japanese togarashi spice, sesame oil, and more. Perfect for any cut of chicken!
We’re well into Fall where I live, and that means colder temps, but that doesn’t mean I’ve put the grill away. No way! I love grilling all year long, especially with charcoal because it makes the meal all the more special.
Lucky for me, I’m working with Kingsford® Original Charcoal. What I love about Kingsford Charcoal is the smoky flavor you only get with great charcoal. Kingsford Charcoal gives grilling enthusiasts like me the smoky wood-fired flavor they crave.
I love grilling out in my backyard that overlooks a pond. It’s thawing out from an overnight freeze where the temps dropped into the teens. But with the afternoon sun warming things up again, I enjoy pulling out my small charcoal grill and firing it up.
It’s the perfect size for Patty and me, cooking for just the two of us. Today I’m making some grilled chicken wings, and you know how much of a wing fanatic I am. There are TWO SECRETS to making these wings the best they can be: Kingsford Charcoal for that smoky flavor, and an awesome grilled chicken marinade that puts the wings over the top.
There are many ways to marinate chicken, with so many possible flavor combinations. I’ll discuss a few of my favorite combinations in the Recipe Tips and Notes section, but for this recipe, I’m giving your typical grilled chicken marinade an Asian spin by incorporating Japanese ingredients, particularly the spice blend called Shichimi Togarashi, which is a popular Japanese seasoning blend made with 7 different spices.
It’s so good! I love the flavor combination of chili pepper, peppercorns, black and white sesame seeds, ginger, orange peel, and dried seaweed. I think you’re going to love it.
Let’s talk about how we make this recipe, shall we?
Grilled Chicken Marinade Ingredients
- BASE GRILLED CHICKEN MARINADE
- ½ cup olive oil
- ¼ cup balsamic vinegar
- ¼ cup of soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 tablespoon chopped parsley
- 1 teaspoon chopped fresh rosemary
- Salt and pepper to taste
- MIKE’S JAPANESE-INSPIRED GRILLED CHICKEN MARINADE
- ½ cup sesame oil
- ¼ cup of rice vinegar
- ¼ cup of soy sauce
- 2 tablespoons chili oil
- 2 tablespoons hot sauce
- 3 tablespoons shichimi togarashi seasoning
- Salt and pepper to taste
- FOR GRILLING
- 3 pounds chicken wings, separated, wing tips removed (you can use any cut of chicken for this marinade)
How to Make This Grilled Chicken Marinade – the Recipe Method
Whisk all of your ingredients together in a medium-sized bowl until well combined.
Marinate your chicken in a baggie or a large bowl, sealed, at least 1 hour in the refrigerator, or overnight for more flavor penetration. 24 hours is great for a chicken marinade.
FOR CHARCOAL GRILLING
Open the bottom vent of your grill.
Stack your Kingsford charcoal briquets in a pyramid on the bottom grill grate. starting the coals is easy, you can use a charcoal chimney or Kingsford® Charcoal Lighter.
Light the charcoal. Leave the grill uncovered. Burn until the flames die out and the burning charcoal begins to ash over.
Spread the briquets in a single layer when they are covered in ash.
Remove the chicken wings from the marinade and discard the marinade. Grill the chicken wings for 20 minutes, turning once halfway through.
Keep an eye on them so the skins do not burn. The wings are done when they measure 165 degrees F internally.
Enjoy!
That’s it, my friends! BOOM! Give it a go. Don’t you love the flavor? The one-two flavor punch of Kingsford Charcoal and my awesome Grilled Chicken Marinade makes these some of the best chicken wings I’ve ever had.
Perfect for ANY cut of chicken! Use chicken breasts, chicken thighs, chicken legs, whatever you prefer. Time to get marinating!
Recipe Tips & Notes
Here are some common questions I get about marinades and marinating chicken, along with further tips and cooking notes.
Why Should I Use a Chicken Marinade?
Most marinades are essentially brined with a lot of added flavor-building ingredients. Salt is an important component in a brine or marinade because it opens the cell walls of the chicken, which lets more water enter and remain during cooking. This will give you juicier, more flavorful chicken. That’s a great thing!
How Much Chicken Marinade Should I Use?
For two pounds of chicken, 1 cup of grilled chicken marinade will be enough to cover your chicken. However, sometimes I like to make a bit more so that I can brush a bit of it onto the chicken partway through the cooking process.
How Long Should I Marinate Chicken?
Most recipes will tell you to marinate chicken at least 1 hour, but overnight is better. The reason for an overnight marinade is because you’ll achieve better flavor penetration. The longer the chicken sits in the marinade, the more flavor you will have. The best way to do this is to make your chicken marinade the night before, then cover your chicken in a large bowl, or add the marinade along with the chicken to a bag that you can seal.
Refrigerate the marinating chicken overnight, then pull them out when you are ready to fire up the grill. Grill up that chicken!
If you do not have time to marinate your chicken that long, you can still get some flavor penetration with only 30 minutes, particularly if you are working with smaller pieces of chicken. The rule of thumb, though, is that a longer marinade is better for chicken. I prefer 24 hours.
Other Marinade Options
As mentioned, this recipe uses togarashi spice and a mix of other Japanese inspired ingredients, but here are a few of my other favorite chicken marinade combinations.
- Spicy BBQ Chicken Marinade. ½ cup extra virgin olive oil, ¼ cup malt vinegar, 3 tablespoons Worcestershire sauce, 2 tablespoons habanero hot sauce, 1 tablespoon dried basil, 1 tablespoon ghost pepper powder, 1 tablespoon smoked paprika, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 teaspoon salt, 1 teaspoon black pepper.
- Teriyaki Marinade. ½ cup soy sauce, ½ cup water, ¼ cup brown sugar, 1 chopped jalapeno pepper, 1-2 chopped green onions, 2 teaspoons minced garlic, 1 teaspoon minced fresh ginger, 1 tablespoon chili flakes, 1 tablespoon honey, 1 teaspoon sesame oil, 3 tablespoons white vinegar
- Jerk Marinade. 4-6 chopped Scotch Bonnet peppers, 1 small chopped red onion, 4-6 chopped garlic cloves, 4 chopped scallions, 1/4 cup soy sauce, 1/4 cup vinegar, 2 tablespoons olive oil, Juice from 1 large orange, Juice from half a lime, 1 tablespoon grated ginger, 2 tablespoons brown sugar, 1 teaspoon nutmeg, 1 teaspoon allspice, 1 teaspoon cinnamon, 1 teaspoon dried thyme, salt and pepper to taste
Chicken Cooking Times
Cooking times will vary for different cuts of chicken. Larger cuts may need longer cooking time. It is best to go by temperature. Chicken is done when it measures 165 degrees F internal temperature.
See the government food safety site for safe minimum cooking temperatures for chicken.
That’s it, my friends! I hope you enjoy my grilled chicken marinade recipe. And the grilled chicken! Don’t forget the Kingsford Charcoal. Head on down to your local grocer and grab yourself a bag. Your chicken and your taste buds will thank you for it!
Thanks, Kingsford, for helping me grill all year long!
Try Some of My Other Popular Chicken Wing Recipes
- Jalapeno-Cheddar Chicken Wings
- Grilled Lemon-Pepper Chicken Wings
- Grilled Jerk Chicken Wings
- Grilled Ghost Pepper Chicken Wings
- Sticky Habanero Glazed Chicken Wings
- Brined Grilled Chicken Wings with Alabama White BBQ Sauce
- Get More Chicken Wing Recipe Here
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share it! Thanks! — Mike H.
- ½ cup olive oil
- ¼ cup balsamic vinegar
- ¼ cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 2 cloves garlic minced
- 1 tablespoon chopped parsley
- 1 teaspoon chopped fresh rosemary
- Salt and pepper to taste
- ½ cup sesame oil
- ¼ cup rice vinegar
- ¼ cup soy sauce
- 2 tablespoons chili oil
- 2 tablespoons hot sauce
- 3 tablespoons shichimi togarashi seasoning
- Salt and pepper to taste
- 3 pounds chicken wings separated, wing tips removed (you can use any cut of chicken for this marinade)
-
Whisk all of your ingredients together in a medium-sized bowl until well combines.
-
Marinate your chicken in a baggie or a large bowl, sealed, at least 1 hour in the refrigerator, or overnight for more flavor penetration. 24 hours is great for a chicken marinade.
-
Open the bottom vent of your grill.
-
Stack your Kingsford charcoal briquets in a pyramid on the bottom grill grate. Add lighter fluid (per the product directions) or use a chimney starter.
-
Light the charcoal. Leave the grill uncovered. Burn until the flames die out and the burning charcoal begins to ash over.
-
Spread the briquets in a single layer when they are covered in ash.
-
Remove the chicken wings from the marinade and discard the marinade. Grill the chicken wings for 20 minutes, turning once halfway through. Keep an eye on them so the skins do not burn. The wings are done when they measure 165 degrees F internally.
-
Enjoy!
Cooking times will vary for different cuts of chicken. Larger cuts may need longer cooking time. It is best to go by temperature. Chicken is done when it measures 165 degrees F internally.
2 comments
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The Japanese Inspired Marinade is possibly the best chicken I have had. I used Japanese Seven Spice from the supermarket in lieu of togarashi on boneless skinless breasts. I will be using it again soon.
Outstanding, Dan! I’m glad you enjoyed it. I really love the flavor on this one. Great for wings!