In a mixing bowl, whisk together the soy sauce, olive oil (or another neutral oil if preferred), honey (or brown sugar for a slightly different sweetness), and minced garlic (or garlic powder as an alternative). Make sure everything is well-blended. This mixture will create a savory, slightly sweet marinade that enhances the flavor of the chicken.

Place your chicken pieces—whether you’re using breasts, thighs, drumsticks, or even tenderloins—into a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring that each piece is fully coated in the sauce. Massage the marinade into the chicken if using a bag, or turn the chicken pieces around in the marinade in a dish. Seal the bag tightly, or cover the dish with plastic wrap, to keep everything airtight and prevent leaks.

Refrigerate the marinated chicken for at least 30 minutes to let the flavors begin to infuse. For a richer taste, aim to marinate for 2–4 hours. If you want a truly intense flavor, marinating overnight is ideal, but don’t exceed 24 hours to avoid over-tenderizing the meat, which can alter the texture.

After marinating, remove the chicken from the fridge and let it sit at room temperature for about 10 minutes before cooking, as this helps it cook evenly. Then, choose your cooking method:

Preheat your grill to medium-high heat. Grill the chicken, turning it once or twice, until cooked through, with a slight char. This usually takes about 5–7 minutes per side, depending on the thickness of the pieces.

Preheat the oven to 375°F (190°C). Arrange the chicken in a baking dish and bake until cooked through, around 20–30 minutes depending on the cut and thickness.

Warm a skillet over medium heat with a bit of oil. Add the chicken to the pan, cooking each side for roughly 5–7 minutes, or until both sides are nicely browned and the chicken is thoroughly cooked.

Regardless of the method, the internal temperature of the chicken should reach 165°F (75°C) to ensure it’s safe to eat.