Forgot to marinade your chicken overnight? Try this quick peanut soy marinade that produces tasty chicken using a 1-hour marinade.
This peanut soy marinade is perfect for those nights when you haven’t defrosted the chicken and don’t have time to marinate it overnight. Why? Because it can flavor the chicken in an hour! In addition, this marinade does great on the grill and in the oven. So, depending on your mood, you can cook this outdoor during the spring/summer months or stay inside during the fall/winter.
Quick Peanut Soy Marinade
To make this marinade, I first toss all the ingredients, minus the chicken and green onions, into my mini Bella blender. If you don’t have one of these, get one! It’s compact and great for making marinades, dressings, and sauces that don’t combine well with just mixing. Plus, my kids use it almost daily to make their breakfast or after-school smoothies. Trust me, you’ll love it. Okay, back to the recipe.
Blend everything really well and mix in the chopped green onions. Next, pour it over the chicken (reserve 1/4 cup of marinade if grilling). Then, let this marinate for 1 hour. After the hour, bake or grill the chicken. That’s it!
Tip: I partially defrost my chicken (still has a bit of ice, but is soft). This will help add some liquid/water to the marinade. If the chicken is fully defrosted, add 3T. of water to the marinade.
Just in case you’re wondering, my girls and oldest son prefer this baked. My hubby, youngest son and myself prefer this grilled. If you try this, let me know in the comments below which you prefer.
Quick Peanut Soy Marinade
Easy peanut soy marinade for chicken.
- 3 -4lb boneless, skinless chicken thighs (Cut large pieces in half. See recipe note.)
- 1/2 cup soy sauce
- 1 teaspoon miso
- 3 cloves garlic, minced
- 1 1/2 teaspoon sesame oil
- 1/2 cup brown sugar
- 2 tablespoons Adams natural peanut butter (Use any natural peanut butter w/o added sugar)
- 1 " ginger (I use frozen grated ginger)
- 1 1/2 teaspoon mirin
- 2 teaspoons sriracha
- 3 stalks green onions
- Place all the ingredients, except for the green onions and chicken, in a mini blender. Pulse until everything is well blended. Add in the green onions. If grilling, reserve 1/4 cup for basting.
- Place the chicken in a resealable bag and pour the marinade over it. Marinate for at least 1 hour.
- Bake - Place chicken in a large baking dish or foil lined pan. Discard leftover marinade. Bake at 425°F for 20 minutes or until chicken is cooked through.Grill - Place chicken on the grill over medium heat. Cover and grill for about 7-10 minutes per side. Baste with the reserve marinade for the last 5 minutes of grilling.
I use chicken that is partially defrosted and still has some ice on it. This helps to add a bit of water to the marinade. If your chicken is fully defrosted, add 3T. of water. Serve with rice.
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I am always looking for new ways to cook chicken. Will be trying your marinade! We will likely omit the sriracha but I don’t think that should affect the flavor. Sounds yummy.
I think you could probably sub a hot sauce if you don’t have sriracha. Also, I forgot to mention to put the chicken on a cookie rack or something that lifts it off the baking pan if baking.