This Honey Soy Marinade is absolutely delicious, easy to make, and super versatile! Make up a batch in 5 minutes to marinate chicken, beef, pork, seafood, and vegetables!
Why It Works
Marinating infuses flavor in food and helps it become tender and moist, so I highly recommend marinating your chicken, salmon, pork, tofu, shrimp, and vegetables.
And this incredible Honey Soy Marinade will soon be one of your new favorite marinades. Why?
- There’s tons of flavor! The sweet honey, rich soy sauce, fragrant garlic, spicy sriracha, and smokey spices come together to make an unforgettable combination of delicious flavors.
- It’s super versatile! Use this marinade on any Asian-inspired recipes using beef, chicken, pork, seafood, vegetables, or tofu!
- It’s so easy to make! Just whisk the ingredients together, and you’re done!
Like my Mexican Marinade and Greek Marinade, this is a recipe you’ll come back to time and time again to add a burst of flavor to your cooking!
Ingredients
Ingredients Notes
- Use rice wine vinegar or substitute apple cider vinegar.
- The sriracha is optional. If you don’t like heat, simply omit it. But if you enjoy a little kick, be sure to include it! You can use any other hot sauce you like, like Frank’s, if that’s what you have.
- Sesame oil gives the marinade a deeply delicious, unique flavor, and I highly recommend using it! If you need to, you can substitute olive oil or avocado oil.
- This recipe can be made soy-free! Simply substitute coconut aminos for the soy sauce.
- For extra flavor, optionally add 1 teaspoon of minced ginger (I always keep frozen ginger to toss into sauces and marinades like this).
Instructions
Step 1: Mince the garlic. Measure and add all the ingredients to a bowl or dish.
If the honey makes the marinade too thick to whisk, microwave the ingredients for 10-15 seconds, then try again.
Step 2: Whisk the marinade together until fully mixed together.
Cover and set it aside or refrigerate until you’re ready to use it.
Expert Tips & Info
👉 The marinade will keep in the refrigerator for up to a week, so you can make it well in advance if you need to. Then you can use it whenever you’re ready to marinate something!
👉 This recipe yields about 1/2 cup of marinade, which is enough to marinate 1- 1.5 lbs. of meat. You can use the slider on the recipe card to adjust the servings and ingredients.
👉 To use the marinade, set your meat or vegetables in a bag or shallow glass dish, then pour the marinade on top. Turn to coat the pieces completely. Cover and set in the refrigerator.
👉 Once the marinade has been used on raw meat, do not reuse it. Discard any excess used marinade.
👉 You can use this marinade as a stir-fry sauce! Simply pour it over cooked vegetables and rice in a large skillet and sauté over medium-high heat for 3-4 minutes.
Use 1/3 – 1/2 cup of marinade per pound of meat. However, you will need more marinade if there’s more surface area on the meat, and less marinade if there’s less surface area. So you’d need a little more marinade for sliced chicken than you would for whole chicken breasts.
Chicken: At least 30 minutes, up to 18 hours.
Beef & Pork: At least 1-2 hours, but no longer than 24 hours.
Seafood: At least 15-30 minutes, but no longer than 12 hours.
Vegetables & Tofu: 2-3 hours.
Related Recipes
I’d love to hear about your experience making this recipe!
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Honey Soy Marinade for Chicken, Pork, Beef & Veggies
Ingredients
- 1/3 cup Soy Sauce or substitute coconut aminos
- 3 Tablespoons honey
- 2 Tablespoons sesame oil
- 1 Tablespoon rice vinegar or apple cider vinegar
- 4 cloves Garlic about 2 tablespoons minced
- 1 Tablespoon sriracha optional
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Salt
- 1/4 teaspoon black Pepper
Instructions
- Mince the garlic. Measure and add all the ingredients to a bowl or dish.
- Whisk the marinade together until fully mixed together. Cover and set it aside or refrigerate until you’re ready to use it.
Video
Notes
- This recipe yields about 1/2 cup of marinade, which is enough to marinate 1- 1.5 lbs. of meat.
- The marinade will keep in the refrigerator for up to a week.
- To use the marinade, set your meat or vegetables in a bag or shallow glass dish, then pour the marinade on top. Turn to coat the pieces completely. Cover and set in the refrigerator.
- Once marinade has been used on raw meat, do not reuse it. Discard any excess used marinade.
- You can use this marinade as a stir-fry sauce! Simply pour it over cooked vegetables and rice in a large skillet and sauté over medium-high heat for 3-4 minutes.
