This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Soy grilled chicken is fast and easy. This recipe doesn’t need hours of marinating or bottled glaze to taste amazing. A quick soak in soy, garlic, and ginger builds big flavor fast, and the grill does the rest. Serve it with spicy peanut sauce and call dinner handled.

Here’s Why This Soy Grilled Chicken Recipe Works
Fast marinade, big payoff. Soy sauce, vinegar, and aromatics work fast, so you get deep flavor without planning a day ahead.
Even cooking, no guesswork. Pounding the chicken to an even thickness means no dry edges or underdone spots. Just juicy chicken all the way through.
Char that counts. A little brown sugar helps the chicken caramelize on the grill and builds flavor.
More than soy and garlic. The peanut sauce brings richness, heat, and balance without overpowering the chicken.

If you like this technique but want a more neutral flavor, my grilled chicken breast recipe uses the same approach.
Recipe Tips
Pound the thicker end. Even out the thickness of the chicken so it cookes evenly. No guessing game on the grill.
Pat it dry. Dry chicken sears better and develops great color instead of steaming.
Watch your heat. Keep the grill around 350–375°F. Too hot and it’ll char before it cooks through.
Move it if needed. Shift to a cooler zone if it’s browning too fast.
Pull at 160°F. Let it rest off the grill to finish cooking. This keeps it juicy and prevents that chalky texture.
Use a thermometer, not timing. Chicken thickness varies, so internal temperature is the only reliable guide.
Oil the grates. A quick brush of oil before grilling keeps the chicken from sticking and helps those clean grill marks form.
Don’t over-brine. Thirty minutes to two hours is plenty. Longer and the texture can get a little rubbery.
Let the grill preheat fully. Putting chicken on too soon can make it stick or cook unevenly.
Slice against the grain. It makes the meat more tender and easier to eat, especially if you’re serving leftovers cold.
If you’re after something with a little sweetness, my grilled pineapple chicken kabobs have a tangy-sweet twist from caramelized pineapple.



Soy Marinated Grilled Chicken
This is the kind of grilled chicken you’ll actually want to make on repeat. A little prep and the right technique are all it takes to turn plain chicken into something worth firing up the grill for. Serve it with coconut rice and some green veggies.
Pin this now to find it later!
Pin It
Soy Grilled Chicken with Peanut Sauce
If you make this recipe, please leave a star rating and comment.
Ingredients
Soy Marinade
- ½ cup soy sauce
- ¼ cup rice wine vinegar
- ¼ cup water
- ¼ cup brown sugar
- 3 garlic cloves, finely minced
- 2 teaspoons grated fresh ginger
Chicken and Sauce
- 4 boneless skinless chicken breasts
- Spicy Peanut Sauce
Instructions
- Combine the soy sauce, water, brown sugar, garlic, and ginger in a shallow bowl or re-sealable plastic bag.
- Place the chicken breasts between two pieces of plastic wrap and pound each of them with a meat mallet so they are an even thickness.
- Place the chicken in the soy marinade and let it sit for at least 30 minutes.
- Prep your grill. The grill should be moderately hot at 350°F to 375°F (see below). If you are using a pellet grill, we recommend Hickory, Mesquite, Alder, or a blend for the pellets.
- Remove the chicken from the marinade and pat dry, then place on the hot grill. Cook on each side for about 3 to 5 minutes or until cooked through (see below for internal temperature)
- If the chicken gets browned too fast and the center is not cooked completely, move the chicken breasts to a cooler zone on the grill until they are completely cooked.
- Remove the chicken from the grill and let them rest for 5 minutes before serving. Serve with spicy peanut sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.

The chicken is perfectly grilled with those beautiful grill marks. But the star here is the that peanut sauce!! It would also great to toss with some cold noodles :-)) Yummy!
Oh yes Angie that peanut sauce is amazing smothered over noodles 😉