Savory Chili Garlic Chicken Marinade

If you want juicy, smoky, deeply flavoured grilled chicken without a long ingredient list, this is your recipe. This chili garlic chicken marinade leans on PAMPA- Filipino-style chili garlic oil to do most of the work — you just add a few pantry staples, marinate, and grill.

It's only about 10 minutes of hands-on prep (plus marinating time), and it scales easily for a crowd.

Why chili garlic oil makes the best marinade

A great marinade needs fat, salt, acid, and aromatics. PAMPA- brings the fat and the aromatics in one spoonful — roasted garlic, chili, and umami already infused into the oil — so the flavour clings to the meat and caramelizes beautifully on the grill. You just add soy for salt, citrus for acid, and a little honey to help it char.

What you'll need

• 500 g chicken thighs
• 3 tbsp PAMPA- chili garlic oil
• 1 tbsp soy sauce
• 1 tbsp calamansi or lemon juice
• 1 tsp honey
• Black pepper, to taste

How to make it

1. In a bowl, combine the PAMPA-, soy sauce, citrus juice, honey, and black pepper.
2. Add the chicken and coat it thoroughly in the marinade.
3. Marinate for at least 2 hours — preferably overnight — in the fridge.
4. Grill or pan-sear until cooked through.
5. Rest for 5 minutes before slicing.

Chef's tip

Reserve 1 tbsp of fresh PAMPA- and spoon it over the chicken right after grilling. The just-added oil keeps its crunch and aroma, which cooking would otherwise mellow.

Ways to switch it up

• Other proteins: the same marinade is excellent on prawns, pork, or thick tofu steaks.
• Make it a meal: serve with garlic rice and a fresh side salad.
• Turn up the heat: use the Spicy & Garlicky jar and add an extra spoonful.

Frequently asked questions

How long should I marinate?
Two hours is the minimum for good flavour; overnight is best for the juiciest, most flavourful result.

Can I bake it instead of grilling?
Yes — roast at 200°C for about 25–30 minutes, until cooked through, then finish under the grill for colour.

Which jar works best?
Spicy & Garlicky gives a bold, smoky kick. For a milder marinade, use Mild Spicy & Garlicky.