Spicy Hoisin Marinade for Chicken

"Plan ahead the chicken needs to marinate for a minimum or 6 hours. There is enough marinade for about 8-10 pieces of chicken or less, but it can be doubled. This is a wonderful marinade for chicken!"
photo by ncmysteryshopper photo by ncmysteryshopper
photo by ncmysteryshopper
photo by fawn512 photo by fawn512
photo by fawn512 photo by fawn512
Ready In:
6hrs 40mins
2 cups (approx)




  • Whisk all ingredients together.
  • Place the chicken in a large bowl or dish.
  • Pour the sauce over the chicken and toss to completely coat with the sauce.
  • Cover and refrigerate for a minimum of 6 hours or overnight.

Questions & Replies

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  1. This was very good. I used a whole chicken, cut into pieces, 1/2 Tablespoon of ground ginger, olive oil, and didn't add any red pepper flakes. The chicken was oven baked and very tasty. I served it with white rice with 1 chopped scallion, 1 minced clove of garlic, about a tablespoon of sesame seeds, salt, and olive oil made in the rice cooker.
  2. My aunt, uncle, cousin, cousin-in-law, grandmother and I loved it. It was simple but still fun, although I admit I toyed around with it and added some green onions which really gave it a lovely flavor! I also cut on some of the red pepper flakes as I wasn't certain how my extended family dealt with spicy things, although I like it nice and spicy. It was really an amazing marinade, and my first time using marinades it was a huge success with my family and I. The chicken was excellent, juicy and tender, just perfect!! I'm making it again, this time I hope to provide a picture! Thanks again for a wonderful marinade recipe!!!
  3. I am giving this 4 stars because although I didn't care for it, my husband thought it was good. The taste of the hoisin sauce is quite pronounced, so if you don't like it that much (I prefer it with other ingredients dominating), don't try this dish. Thanks anyway for the recipe!
  4. Very good. I used it as a stir-fry sauce for chicken and veggies. I cooked diced chicken coated in 1 Tbs. cornstarch, removed from the skillet, cooked the veggies, threw the chicken back in and added the hoisin marinade. Simmered for about 3 min to let it thicken and then served over rice. It was delicious. The only changes I made to the marinade was I added 2 more Tbs of soy sauce, used only 1 Tbs of garlic, 1 Tbs of ginger, and 1 tsp hot pepper flakes.
  5. This was an excellent, perfectly spicy marinade. I cut the recipe in half as I was only making 3 chicken breasts. I did not have fresh ginger so I used ground (DH not overly fond of ginger anyway), other than that I did it exactly the same! I baked the chicken in the marinade at 400 degreese, for 30 minutes, turning after 15 and then put it on the grill for about 4 minutes on each side. It was awesome. I served with Maple Mashed Sweet Potatoes, Grilled Corn with a Chipolte Maple Glaze and Grilled Cabbage. DH said this is his new favorite chicken, bet leftovers, if there are any would be good on a salad. Thanks for a great recipe!



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