Thai inspired grilled chicken marinated in pickle juice, soy sauce, fish sauce, ginger, garlic, and chili flakes. Grilled and glazed with reduced marinade.
Pickle juice in a chicken marinade. I know how it sounds. But one cup of pickle juice mixed with soy sauce, fish sauce, brown sugar, lime juice, minced garlic, grated ginger, and chili flakes makes a marinade that tenderises chicken breasts better than anything else I have tried. Marinated for at least two hours, then grilled six to seven minutes per side. The leftover marinade reduced in a saucepan and brushed over the chicken before serving.
The pickle juice is vinegar and salt in one liquid. Mixed with soy sauce and fish sauce, it becomes savoury, salty, and acidic all at once. The brown sugar and lime balance the salt. The ginger and chili flakes make it Thai-inspired without being a Thai recipe. This marinade works on anything you would grill. Solid, every time.
Tips for Making Thai Inspired Grilled Chicken
Marinate for at least two hours
Place the chicken breasts in a resealable bag and pour in the marinade. Press out the air, seal, and refrigerate. Two hours is the minimum. Overnight is better.
The pickle juice and citrus in the marinade start breaking down the surface of the chicken, which is what makes it tender and flavourful. Do not go beyond 24 hours, the texture gets mushy.
Reduce the leftover marinade for a glaze
Pour the remaining marinade into a saucepan over medium heat and simmer until it thickens slightly. This concentrates the flavour.
Brush the reduced marinade over the chicken in the last minute of grilling and again before serving. It creates a shiny, sticky glaze.
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Thai Inspired Chicken Marinade
Total Time: 15 minutes
Yield: Serves 4
Description
Enhance your grilled chicken with this spicy, sweet and savory marinade and sauce.
Instructions
- In a bowl, combine pickle juice, soy sauce, fish sauce, brown sugar, lime juice, garlic, ginger, and chili flakes to make the marinade.
- Place chicken breasts in a resealable bag and pour in the marinade. Seal the bag and refrigerate for at least 2 hours.
- Preheat the grill to medium-high heat.
- Remove chicken from marinade and grill for 6-7 minutes on each side or until fully cooked.
- While grilling, reduce the remaining marinade in a saucepan over medium heat until slightly thickened.
- Brush the reduced marinade over the chicken before serving.
Notes
Makes enough for about 1-2 lbs of chicken breasts
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 chicken breast
- Calories: 300
- Sugar: 5
- Sodium: 1200
- Fat: 10
- Carbohydrates: 10
- Fiber: 1
- Protein: 35
Frequently Asked Questions
Does the chicken taste like pickles?
No. The pickle juice breaks down during marinating and cooking. What remains is a salty, vinegary base that enhances the soy, ginger, and chili flavours. No pickle taste in the finished dish.
What kind of pickle juice?
Standard dill pickle brine from a jar. Bread and butter pickle juice is too sweet. Kosher dill is ideal. One cup is about half a standard pickle jar.
Can I use chicken thighs?
Yes. Thighs absorb the marinade well and stay juicier on the grill. Adjust the grilling time to about eight minutes per side, or until the internal temperature reaches 165 degrees F (74 degrees C).