Marinated Chicken with Herbs

    1 day 55 minutes

    This grilled chicken is first marinated overnight with soy sauce, honey mustard, orange zest, ginger and herbs.

    34 people made this

    Serves: 6 

    • 1 1/2 cups (375ml) water
    • 1/3 cup (80ml) rice wine
    • 1/3 cup (80ml) sesame oil
    • 1/4 cup (60ml) soy sauce
    • 2 tablespoons honey mustard sauce
    • 1/4 cup brown sugar
    • 2 dashes liquid smoke flavouring, optional
    • 1 teaspoon Italian herbs
    • 1 tablespoon grated orange zest
    • 1 teaspoon ground ginger
    • 2 teaspoons paprika
    • 1/4 teaspoon dried parsley
    • 1/4 teaspoon dried tarragon
    • 1/4 teaspoon dried chives
    • 1/4 teaspoon dried chervil
    • 1 (2 kg) chicken, skin removed, cut into pieces
    • 6 sprigs fresh rosemary

    Preparation:10min  ›  Cook:45min  ›  Extra time:1day marinating  ›  Ready in:1day55min 

    1. In a large shallow dish, combine water, rice wine, sesame oil, soy sauce, honey mustard sauce and brown sugar. Stir in Italian herbs, orange zest, ginger, paprika, parsley, tarragon, chives and chervil. Place chicken in the dish and turn to coat. Cover and refrigerate overnight.
    2. Preheat a BBQ for medium heat and lightly oil grate.
    3. Discard marinade. Barbecue the chicken 15 to 20 minutes per side, until no longer pink and juices run clear. Occasionally place rosemary sprigs on coals to impart a unique smoky flavour to chicken.

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    Reviews in English (22)


    I have to admit this is some of the BEST marinated grilled chicken we've had from this site. I marinated this for 8 hours so I wanted to concentrate the marinade -leave out the water there's no purpose for it, add more of one of the liquids if it's too thick. I used boneless chicken that I pounded down to 1/2 inch. I used olive oil vs. sesame and dijon vs. honey mustard. I also used 2 tsp. of liquid smoke and because I didn't use water I used 2 Tbsp. of orange juice vs. orange zest. I also didn't have fines herbs so I used a combination of parsley, tarragon and marjoram. The brown sugar made everything carmelize on the grill and the result was a moist sweet, yet smoky herbed chicken breast. I didn't even use the rosemary that I had as I had forgotten all about it. Simply delicious and one to make for guests!  -  11 Aug 2009  (Review from Allrecipes USA and Canada)


    Made this last weekend and plan to make it again for a family get together on July 4th. It was a hit with my family. Very good flavor that permiated through the chicken. Husband and both boys LOVED IT! Would be good to use in a chicken salad too. I rate it A+  -  07 Jun 2002  (Review from Allrecipes USA and Canada)


    I marinaded a whole chicken in this mixture for over 24 hours in the fridge. I put the chicken and marinade in a gallon size plastic bag in a tupperware dish, and turned it over every 6 hours or so to keep it marinaded evenly. I used the rotisserie on our Weber grill, cooked it at 375F for 1.75 hours, and it turned out great! I put big chunks of garlic under the skin of the chicken, and also in the cavity before grilling, and this made it more flavorful. Our whole family loved it, and we will be using this recipe again for sure.  -  16 Nov 2002  (Review from Allrecipes USA and Canada)