Honey and Soy Marinade

Virtually every home cook has a handful of trusty tricks that make dinnertime feel effortless, and for me, a Honey and Soy Marinade is one of those quiet heroes. It’s the kind of thing you whisk together almost without thinking—just a bit of this, a splash of that—yet somehow it transforms the simplest chicken or seafood into something you’d happily serve to guests. It’s amazing how a bowl of ingredients sitting on the counter for a few minutes can bring anticipation to a meal long before anything reaches the pan.

What I love about this marinade is its balance. There’s the deep savoury base from soy sauce, rounded out by the mellow, smoky sweetness of barbecue sauce. Honey brings a gentle stickiness that clings beautifully to whatever you’re cooking, while lemon juice lifts everything with a bright tang. Garlic and ginger bring warmth, fragrance, and a touch of that unmistakable Asian-inspired character, and the sesame oil—just a teaspoon—adds a nutty richness that makes the whole marinade smell like it came straight from a tiny street-side kitchen somewhere far away.

I always start by preparing the garlic and ginger. Mincing them by hand fills the kitchen with that sharp, comforting aroma that signals something good is on its way. Into a mixing bowl they go, followed by the soy sauce, barbecue sauce, honey, sesame oil, and lemon juice. Within seconds, the colours swirl together into a glossy dark mixture that already looks delicious before it’s even touched the food. A quick stir, and the flavours start mingling right away—sweet, savoury, tangy, aromatic.

One little tip I swear by (and rarely see people do) is to pour half of the honey and soy marinade into a separate bowl straight away. This becomes the dipping sauce for later, and because it’s been kept aside before touching any raw meat or seafood, it’s perfectly safe to serve at the table. I pop this bowl into the fridge so it chills and the flavours settle even further. By the time dinner is ready, it tastes even better.

The rest of the marinade gets to work on the main event: chicken, prawns, salmon—whatever needs a boost. I always take a moment to make sure every piece is thoroughly coated. There’s something very satisfying about watching the marinade cling to each bit, almost promising what it’ll do later in the pan or on the grill. Only then do I season with the salt and pepper and tuck everything into the fridge.

Ideally, I leave it overnight; the difference in flavour is incredible. But life isn’t always that organised, and when time is tight, even half an hour is enough to make a noticeable improvement. The amazing thing about honey and soy marinade is its adaptability—it works whether you’re planning a slow, thoughtful meal or trying to rescue a rushed Wednesday evening.

Cooking with the honey and soy marinade is where the fun really begins. As the chicken or seafood sizzles away, brushing it with little spoonfuls of the mixture creates a gorgeous glossy finish. The honey helps caramelise the edges, the soy deepens into a savoury glaze, and the garlic and ginger mellow into something beautifully aromatic. It’s one of those moments when you catch the scent rising from the pan and everyone in the house suddenly appears in the kitchen asking how long until dinner.

Just before serving, I take the reserved bowl of honey and soy marinade out of the fridge and let it warm slightly so it’s no longer cold. Served as a dip, it adds a final burst of flavour that makes each bite richer and more vibrant. It works as well with a simple weeknight chicken breast as it does with skewered prawns for a starter or a fillet of salmon for a weekend meal.

For such a simple mixture—just a handful of ingredients you probably already have—it delivers an astonishing level of flavour. It’s quick, versatile, and utterly dependable. Best of all, it’s one of those creations that feels like your own even though cooks everywhere have their own version. A Honey and Soy Marinade is a small reminder that great food doesn’t need to be complicated. Sometimes, all it takes is a spoonful of honey, a splash of soy, and the willingness to let flavours do their thing.

Honey and Soy Marinade

Honey and Soy Marinade is a beautifully balanced blend of sweet, savoury, and tangy flavours that transforms even the simplest chicken or seafood into something special. With garlic, ginger, honey, soy sauce, and a touch of sesame oil, it creates a glossy, aromatic coating that caramelises beautifully during cooking. Reserved as a dip, it adds a final burst of flavour that makes every bite richer and more satisfying. Honey and Soy Marinade is a simple flavour packed recipe that's is amazing with so many dishes.

4.84 from 62 votes

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Course: Dips and Spreads, Marinade

Cuisine: American

Keyword: Dips/Spreads, Honey, Honey and Soy Marinade, Marinade, Soy Sauce

Prep Time: 10 minutes minutes

Marinade: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 4 Portions

Calories: 85kcal

Equipment

• Mixing Bowl
• Whisk

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Ingredients

 

MetricImperial

• ▢ 3 cloves garlic peel/mince
• ▢ 1/2 tsp ginger peel/mince
• ▢ 1 tsp sesame oil
• ▢ 3 tbsp soy sauce
• ▢ 2 tbsp honey
• ▢ 2 tbsp lemon juice
• ▢ 1/4 cup barbecue sauce
• ▢ 1/2 tsp salt to season
• ▢ 1/4 tsp black pepper

Instructions

• In a mixing bowl, add the honey, minced garlic, sesame oil, minced ginger, soy sauce, barbecue sauce and lime juice and stir well.
  3 cloves garlic, 1/2 tsp ginger, 1 tsp sesame oil, 3 tbsp soy sauce, 2 tbsp honey, 1/4 cup barbecue sauce, 2 tbsp lemon juice
• When mixed, pour half into a separate bowl to use as a dip later. Store in the fridge is best.
• Place the chicken/seafood into the marinade making sure everything is coated.
• Add the salt and pepper and place in the fridge. Leave for as long as possible. I like to prep this the night before but at least 30 minutes if your pushed for time.
  1/2 tsp salt, 1/4 tsp black pepper
• Cook the chicken/seafood as normal using the marinade to continually coat the protein. It will add even more flavour whilst cooking.
• Remove the reserved marinade from the fridge so it reaches room temperature.
• Serve with the Honey and Soy Marinade as a dip to your starter/appetizer/main dish

Nutrition

Calories: 85kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1230mg | Potassium: 94mg | Fiber: 1g | Sugar: 15g | Vitamin A: 41IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg