This chicken marinade, flavored with rice vinegar and soy sauce, is perfect for marinating chicken to top an Asian noodle salad or to wrap into summer rolls.
Combine all ingredients in a small mixing bowl. Whisk well to combine.
6 tablespoon rice vinegar, 3 tablespoon soy sauce, 1 tablespoon honey, 2 cloves garlic, ½ teaspoon red pepper flakes, ¼ cup neutral oil, 1 tablespoon sesame oil
Transfer the marinade to a ziptop freezer bag. Add the chicken pieces and store in the refrigerator on a tray to catch the drips.
Allow the chicken to marinate for 2 to 24 hours.
When ready to serve, remove the chicken from the marinade and cook on a hot grill.
Discard the marinade or boil it in a saucepan to use as a sauce. (See post note.)
Notes
Please note that nutritional information is related only to the marinade. If you are not making a sauce of the marinade, the bulk of the marinade will not be consumed and therefore, these numbers are not accurate for nutritional calculations. If you boil the marinade and use it as a sauce, these numbers are approximate as the chicken will have absorbed some of the marinade.This amount of marinade is appropriate for about 2 to 3 pounds of chicken pieces.