Description
An Asian Grilled Chicken recipe bursting with bold spices, juicy tenderness, and unmistakable umami flavor. Featuring a marinade of soy sauce, honey, garlic, ginger, sesame oil, and chili, this easy-to-prepare grilled chicken is perfect for casual dinners or weekend barbecues. Versatile and customizable, it delivers aromatic, perfectly grilled chicken every time.
Ingredients
Scale
Chicken
- 4–6 chicken thighs or breasts, skin-on and bone-in preferred
Marinade
- 1/4 cup soy sauce (or tamari/coconut aminos for gluten-free)
- 2 tablespoons honey or brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar or lime juice
- 1/2 teaspoon chili flakes or to taste (or fresh chopped chili)
Garnishes
- 2 green onions, sliced thinly
- Toasted sesame seeds (optional)
- Chopped cilantro (optional)
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together soy sauce, honey, minced garlic, grated ginger, sesame oil, rice vinegar, and chili flakes to create a flavorful base for the chicken.
- Marinate the Chicken: Place the chicken thighs or breasts in a shallow dish or resealable bag, pour the marinade over, and coat evenly. Refrigerate for at least 1 hour, preferably overnight, to allow deep flavor penetration.
- Preheat the Grill: Warm your grill to medium-high heat, cleaning the grates and lightly oiling them to prevent sticking and to achieve beautiful grill marks.
- Grill the Chicken: Remove chicken from the marinade, letting excess drip off. Place on the grill and cook for 6-8 minutes per side depending on thickness, turning once until the chicken has nice char marks and an internal temperature of 165°F (75°C) is reached.
- Rest and Garnish: Let the grilled chicken rest for 5 minutes to retain its juices. Sprinkle with freshly sliced green onions and toasted sesame seeds or chopped cilantro for a finishing touch.
Notes
- Marinate the chicken overnight for maximum flavor and tenderness.
- Do not overcrowd the grill; leave enough space between pieces for even cooking and to reduce flare-ups.
- Use a meat thermometer to ensure perfectly cooked chicken without guesswork.
- If brushing extra marinade on the chicken during grilling, make sure the marinade has been boiled to avoid raw poultry contamination.
- Letting the chicken rest after grilling helps redistribute juices and keeps it moist and tender.
Nutrition
- Serving Size: 1 piece (about 150g)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: Asian grilled chicken, Asian marinade, grilled chicken recipe, easy grilled chicken, gluten free grilled chicken, spicy grilled chicken, chicken thigh recipe, summer barbecue chicken
