Orange Ginger Asian Chicken Marinade

Orange ginger Asian chicken marinade adds the subtle but bright notes to any cut of chicken. This citrus marinade will leave this chicken with big yum factor. Perfect for dinner or a meal prep lunch.

This post may contain affiliate links. To read my affiliate policy click here. Chicken is one of those dividing foods in my family. My husband and I eat it, but we like it spicy according to my 5 year old. Meaning we like it flavored with a little heat and normally a lot of garlic and herbs. This orange ginger chicken is one of those rare meals we will all eat. It’s flavorful enough for my husband and I, but slightly sweet and mild enough for my kids. Winning.

What You Need

To make this orange ginger chicken you’ll need:

• Soy sauce– Soy sauce provides the salty base for the chicken.
• Orange juice– Orange juice adds sweet, tartness. For ease, I’m using store bought orange juice but feel free to use fresh squeezed.
• Rice wine vinegar– Rice wine vinegar adds a bit of tartness to this dish.
• Ginger– Use fresh ginger in this instead of powdered ginger for the best flavor. A microplane works to grate the ginger.
• Garlic– A few pressed cloves of garlic add a little extra flavor without adding heat. Use a garlic press to get the best texture.
• Chicken– Thin cuts of chicken like boneless skinless breasts that you’ve sliced in half work particularly well.
• Sesame oil– Perfect for adding a nutty flavor when you cook the chicken.

How to Make

This Asian chicken is so easy! To make it, start by slicing your chicken breasts in half. If you are using chicken cutlets or tenders, skip this.

Then in a large bowl, whisk together the soy sauce, orange juice, rice wine vinegar, freshly grated ginger and pressed garlic.

Add the sliced chicken to the bowl and push it down so the marinade covers the chicken. Then cover the bowl with plastic wrap and pop it the fridge for half an hour.

When you are ready to cook the chicken, heat the sesame oil up in a grill pan or skillet over medium to medium high heat. Cook the chicken for 5 to 7 minutes on the first side, and then flip and cook the chicken another 5 to 7 minutes on the second side, or until the inside of the chicken reaches 165.

Serve and enjoy.

Serving Suggestions

This recipe is fantastic as a main dish with a side of broccoli and brown rice and works very well for meal prep with this combo. The chicken is also amazing as the centerpiece in a mandarin chicken salad, finished with this creamy orange ginger dressing. You could also substitute it in this sriracha lime chicken salad.

For meal prep

To make this recipe as part of your meal prep routine, make as directed above. Let the chicken cool and portion out into 4 containers with brown rice and veggies. You can reheat in the microwave. For ease, I recommend microwave safe meal prep containers. This ginger orange chicken will last for about 3 to 4 days in a sealed container in the fridge.

Tips, Tricks and Variations

• As is, this recipe is mild. If you want to add a little heat, whisk in a tablespoon of sriracha or a pinch of red pepper flakes.
• Not a fan of chicken? This marinade will work with shrimp or salmon as well. Just adjust the cook times as needed.
• Don’t let this marinade for more than 1 hour. The acid in the orange juice and vinegar could partially cook the chicken.

Did you make this? Let me know!

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