Black Garlic Soy Marinade

Prep Time: 5 minutes | Marinate Time: 30 min – overnight | Cook Time: ~15 minutes | Servings: 4 (about 1½ to 2 lbs chicken)
Macros (entire marinade, without chicken): ~390 calories | 20g fat | 25g carbs | 16g protein

this recipe!

Let’s make something amazing and simple

If you’ve never cooked with black garlic, this is your moment. This Black Garlic Soy Marinade is sticky, sweet, salty, and packed with umami goodness. Black garlic gives this marinade a rich, almost balsamic-like sweetness without the harsh bite of raw garlic. The soy sauce brings the salty goodness, the honey gives it some shine, and the sesame oil finishes it off with a nutty vibe.

The first time I tried this on grilled chicken thighs, I couldn’t stop eating it. And it’s only 5 minutes of prep! You’ll love this whether you pan-fry, grill, or roast your chicken.

Why I Love This Recipe

This one’s a regular in my meal prep rotation. Here’s why:

• Crazy flavorful: Black garlic + soy sauce = umami heaven.
• Easy to whip up: Just mash, whisk, and marinate.
• Goes with everything: Serve it with rice, veggies, or salad.
• No special tools needed: Just a bowl and a whisk.
• Perfect for grilling or a quick pan-fry: Crispy edges, juicy inside.

What You’ll Need

• 4 black garlic cloves, mashed into a paste
• ½ cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tsp fresh ginger, grated
• 1 tsp garlic powder
• ½ tsp black pepper
• 1½ to 2 lbs boneless, skinless chicken thighs

Pro Tips

• Mash black garlic until smooth. You want it to melt into the marinade.
• Use thighs over breasts. Thighs stay juicier and soak up more flavor.
• Don’t skip the honey. It helps caramelize the chicken beautifully.
• Pat chicken dry before cooking. Helps it brown instead of steam.
• Double the marinade if you want some extra for drizzling. Just don’t reuse marinade from raw chicken without cooking it first.

Tools You’ll Need

• Mixing bowl
• Whisk or fork
• Measuring spoons and cups
• Zip-top bag or covered bowl for marinating
• Tongs or spatula
• Cast iron skillet or grill pan

Substitutions and Variations

• Swap honey with maple syrup or brown sugar.
• Use tamari or coconut aminos to make it gluten-free.
• Try chicken breasts or tofu instead of thighs.
• Add a splash of chili oil or red pepper flakes for heat.
• Replace rice vinegar with apple cider vinegar in a pinch.

Make-Ahead Tips

• The marinade can be made up to 4 days in advance and kept in the fridge.
• Marinate the chicken overnight for maximum flavor.

Instructions

STEP 1: Mash the Black Garlic

Take 4 black garlic cloves and mash them on a cutting board until they’re soft and smooth, like a sticky paste.

STEP 2: Mix the Marinade

In a small bowl, whisk together the mashed black garlic, ½ cup low-sodium soy sauce, 2 tbsp honey, 1 tbsp toasted sesame oil, 1 tbsp rice vinegar, 1 tsp grated fresh ginger, 1 tsp garlic powder, and ½ tsp black pepper. Stir until it looks smooth and glossy.

STEP 3: Add the Chicken

Place the boneless, skinless chicken thighs into the bowl. Toss the chicken so every piece is coated fully in the marinade.

STEP 4: Marinate the Chicken

Cover the bowl with plastic wrap or transfer the chicken and marinade into a zip-top bag. Chill in the fridge for at least 30 minutes, or up to overnight.

STEP 5: Cook the Chicken (Pan-Fry Recommended)

Remove the chicken from the marinade, letting the extra drip off. Heat a cast iron skillet over medium heat and cook for 6–7 minutes per side, until the chicken is browned and fully cooked (165°F inside).

STEP 6: Rest & Serve

Transfer the cooked chicken to a plate and let it rest for 5 minutes. Slice if you want, then sprinkle with sesame seeds and scallions. Serve warm.

Leftovers + Storage

• Store in an airtight container in the fridge for up to 4 days.
• Reheat in a skillet or microwave.
• Tastes great cold in wraps or chopped on salads.

Why This Recipe Works (Quick Science)

• Black garlic is sweet and mellow, adding deep umami without raw garlic sharpness.
• Soy sauce tenderizes chicken while infusing salt and umami flavor.
• Honey helps the chicken caramelize beautifully in the pan.
• Acid from vinegar and ginger brightens the flavors so the dish doesn’t feel heavy.

Meal Plan Ideas

• Serve with jasmine or brown rice + steamed broccoli.
• Make chicken bowls with quinoa, edamame, and avocado.
• Slice it up for salads or wraps.
• Pair with roasted sweet potatoes and green beans.
• Use leftovers for fried rice.

Common Mistakes

• Not mashing the black garlic fully. It won’t blend into the marinade.
• Over-marinating. Chicken thighs can handle overnight, but much longer than that can make it too salty.
• Cooking on too high heat. The honey can burn fast—medium heat is best.
• Forgetting to pat the chicken dry. Wet chicken won’t brown well.

What to Serve With

• Steamed jasmine or brown rice
• Garlic sesame noodles
• Stir-fried bok choy or green beans
• Pickled cucumber salad
• Roasted carrots or sweet potatoes

FAQ

Q: Can I bake this chicken instead of pan-frying?
A: Yes! Bake at 400°F for 20–25 minutes or until it hits 165°F inside.

Q: Where can I find black garlic?
A: Most grocery stores carry it in the produce or specialty aisle, or you can find it online.

Q: Can I freeze the chicken in the marinade?
A: Absolutely. Freeze raw chicken + marinade in a zip-top bag. Thaw overnight in the fridge, then cook.

Q: Is black garlic spicy?
A: Not at all—it’s sweet, mild, and rich.

Let’s Wrap This Up

There you go—your new favorite marinade for bold, umami-packed chicken. It’s simple, it’s fast, and it’s packed with flavor. Let me know in the comments if you tried it and what you served it with. And if you have any questions, I’ve got your back. Happy cooking!