Grilled Chicken Sauce

This vibrant grilled chicken sauce balances the deep umami of soy sauce with the bright acidity of lemon juice and pineapple. The addition of honey and molasses creates a rich, caramelized sweetness that clings beautifully to grilled meats, while fresh garlic and ginger provide a warm, aromatic backbone. A hint of red pepper sauce adds a gentle kick, making it a complex and satisfying marinade or basting sauce. Its ideal for summer barbecues, weeknight dinners, or whenever you want to elevate simple protein with bold, international-inspired flavors. The result is a glossy, flavorful coating that brings a restaurant-quality touch to your home cooking.

Cooking Method: Grilling

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 523.0

Description

This vibrant grilled chicken sauce balances the deep umami of soy sauce with the bright acidity of lemon juice and pineapple. The addition of honey and molasses creates a rich, caramelized sweetness that clings beautifully to grilled meats, while fresh garlic and ginger provide a warm, aromatic backbone. A hint of red pepper sauce adds a gentle kick, making it a complex and satisfying marinade or basting sauce. Its ideal for summer barbecues, weeknight dinners, or whenever you want to elevate simple protein with bold, international-inspired flavors. The result is a glossy, flavorful coating that brings a restaurant-quality touch to your home cooking.

Ingredients

1 C. soy sauce
1/4 C. honey
1 Clove garlic
1/2 Teaspoon. ginger
2/3 cup Lemon juice
6 Tablespoons water
2 Teaspoons chicken bouillon granules
2 Cloves garlic, minced
1 teaspoon Pepper
1 Can (8 1/4 oz.) crushed pineapple, undrained
1 Med. onion, cut into slices and separated into rings
1/2 C. vinegar
1/2 C. molasses
1/4 C. soy sauce
1 Clove garlic, crushed
1/2 Teaspoon. ground ginger
1/4 Teaspoon. red pepper sauce

Directions

1
In a large bowl, combine the soy sauce, honey, garlic, ginger, lemon juice, water, chicken bouillon granules, and pepper.
2
Stir in the crushed pineapple, onion rings, vinegar, molasses, additional soy sauce, crushed garlic, ground ginger, and red pepper sauce.
3
Whisk vigorously until the molasses and bouillon granules are fully dissolved and the mixture is smooth.
4
Pour half of the sauce over raw chicken pieces in a shallow dish, turning to coat evenly. Cover and refrigerate for at least 2 hours or overnight.
5
Reserve the remaining half of the sauce in a small saucepan. Bring to a simmer over medium heat for 5 minutes to kill bacteria from contact with raw meat, then remove from heat.
6
Grill the marinated chicken over medium-high heat, basting frequently with the heated reserved sauce during the last 10 minutes of cooking.
7
Cook until the internal temperature of the chicken reaches 165F (74C). Serve immediately with extra warm sauce on the side.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 523.0kcal

% Daily Value *
Total Fat 1.7g3%
Saturated Fat 0.5g3%
Cholesterol 5.5mg2%
Sodium 8477.9mg354%
Total Carbohydrate 126.1g43%
Dietary Fiber 5.9g24%
Sugars 103.7g
Protein 16.4g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Always reserve a portion of the marinade before adding it to raw meat if you plan to use it as a basting sauce or finishing glaze. Simmering the reserved sauce ensures it is safe to consume.

For a deeper flavor, let the chicken marinate overnight in the refrigerator.

The onions in the marinade are primarily for flavoring the chicken; they will be soft and potentially burnt after grilling, so consider removing them before serving or garnishing with fresh onion slices.

Keywords: grilled, chicken, sauce, marinade, soy, honey, ginger, garlic, lemon, pineapple, molasses, vinegar, glaze, bbq, summer, barbecue, asian-inspired, sweet, sour

Read it online: https://www.chefs-mate.com/recipe/grilled-chicken-sauce-64/