This Grilled Asian Chicken 🍯🫚🧄 is marinated in a mixture of soy and teriyaki sauces, honey, garlic, ginger, and more before being grilled to PERFECTION! The marinade keeps the chicken extra juicy and adds a fantastic Asian-inspired flavor profile to jazz up your usual grilled chicken! Grill pan and oven-baking instructions are also provided.
Easy Grilled Asian Chicken Recipe
- I love Asian flavors and if you’re in need of an Asian-inspired chicken recipe to breathe new life into your usual grilled chicken, this is the one to do it!
- This Asian chicken marinade is just what the Flavor Doctor ordered! We’re talking layers of unami flavors that are balanced with a touch of sweetness and heat.
- This Asian grilled chicken marinade is made with soy sauce and teriyaki sauce
for the savory aspect, a bit of honey to balance it, garlic and ginger to give depth,
sriracha for some heat, and you don’t want to miss the rice vinegar and sesame
oil. Toasted sesame oil really lends such a quintessential Asian touch! - I classify this recipe as high protein (more than 30g per serving) and this one has 36 grams protein and under 300 calories which is a win. Check out my High Protein Ebook if you’re looking for more ideas!
- No outdoor grill? No problem! You can use this same marinade and use an indoor grill pan OR simply bake it in a large casserole dish at 400F for about 20 minutes, or until chicken reaches 165F.
Key Ingredients in Asian Grilled Chicken
Pro Tip – This marinade can also be used for Grilled Pork Chops if you’re craving pork chops rather than chicken.
Asian Chicken Marinade: Low sodium soy sauce, teriyaki sauce (select something that you can use both in the marinade and for serving if you like to have sauce), honey, rice vinegar, toasted sesame oil, garlic, ginger, sriracha to taste.
Tips – I get my rice vinegar and sesame oil at Trader Joe’s because of the quality-to-price ratio, but any brand is fine. If you don’t have rice vinegar, lime juice is a good swap.
Chicken: I recommend thin-sliced boneless skinless chicken breasts because they cook quicker and more uniformly. Chicken tenders or chicken cutlets also work well. If you’re using boneless skinless chicken breasts, I recommend pounding them to a uniform thickness. Boneless skinless chicken thighs may also be used.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make Grilled Asian Chicken
- Asian Marinade: To a large bowl, whisk all the ingredients together (except the sesame seeds and green onions), remove and reserve 1/2 cup to be used later for serving and dipping. Add the chicken, toss to coat, cover, and marinate in the refrigerator for at least 1 hour, up to 8 hours.
- Grill: Preheat your outdoor gas grill (or indoor grill pan on your stove or your oven to 400F). Grill for about 5 minutes, flip and baste with extra marinade, and grill for about 5 more minutes, or until the internal temperature is 165 degrees F as measured with a digital instant-read thermometer.
- Optionally: If you want a thicker dipping sauce, add the 1/2 cup reserved marinade to a small saucepan and simmer it for about 5 minutes, or until it thickens as desired.
- Serve: Let the chicken rest and garnish with optional green onions, sesames seeds, cilantro, basil, or fresh herbs, and serve.
- Storage: Extra chicken leftovers will keep in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Note: Scroll down to the recipe card section of the post for step-by-step photos and process shots of the cooking process.
Pro Tips for The Best Grilled Chicken
- Remove your chicken from the fridge before preheating your grill so it isn’t going onto the grill fridge-cold. Putting very cold chicken on the grill will result in it taking longer to cook and having a higher likelihood of unevenly cooked and dry chicken. 15 minutes or so is fine.
- Don’t guess the temp, use a thermometer! Chicken is cooked through at 165 F. The chicken will continue cooking after it’s pulled from the grill while resting so you can even pull the chicken off the grill at 160 F and still have fully cooked chicken after it rests.
- Preheat your grill properly. If you want to get nice grill marks on your chicken, make sure your grill is properly heated before placing the chicken on it. If you start chicken on only a warm (or cold) grill you will not achieve a pretty grilled chicken and it will more likely stick to the grill as it cooks.
what to serve with grilled chicken
The Best 35 Grilling Recipes 📖🔥 – Unlock the full potential of your grill with my ebook! From juicy steaks to flavorful veggies, this cookbook is your guide to mastering outdoor cooking. With expert tips and mouthwatering recipes, elevate your grilling game and create unforgettable meals every time.
Grilled Asian Chicken
🍯🫚🧄 Asian-inspired grilled chicken is marinated in a mixture of soy and teriyaki sauces, honey, garlic, ginger, and more before being grilled to PERFECTION! The marinade keeps the chicken extra juicy. This is a great way to jazz up your usual grilled chicken! See Notes below for more detailed info if you're using a grill pan or oven-baking rather than outdoor grilling.
Ingredients
- ½ cup low sodium soy sauce
- ½ cup teriyaki sauce
- ¼ cup honey
- 2 tablespoons rice vinegar, (lime juice is a good swap if you don't have rice vinegar)
- 2 tablespoons toasted sesame oil
- 2 to 4 cloves garlic, finely minced
- 1 to 2 teaspoons ground ginger, or to taste (fresh ginger or ginger paste may be substituted if you prefer)
- 1 to 2 teaspoons sriracha, or to taste (use less or omit if you’re sensitive to spicy food)
- 2 pounds boneless skinless chicken breasts, (I use thin-sliced and aim for ½-inch thick; or butterfly/slice thicker chicken breasts; tenders or cutlets ok; boneless skinless chicken thighs may be substituted)
- 1 or 2 green onions, sliced into thin rounds for garnishing, optional and to taste
- Sesame seeds for garnishing, optional and to taste
Instructions
- Marinade: To a large bowl, add all soy sauce, teriyaki sauce, honey, rice vinegar, sesame oil, garlic, ginger, sriracha, whisk to combine, and remove and reserve about 1/2 cup of the marinade and set it aside. Later in Step 5 you have the option to thicken it, or use it as-is for dipping and serving. Just don't allow it to come in contact with the raw chicken.
- Marinate: Add the chicken, toss and flip to coat evenly, cover with plastic wrap, and place in the fridge to marinate for at least 1 hour; up to 6-8 hours.
- Preheat: Remove the bowl from the fridge and allow it to sit at room temperature on your counter for about 15 minutes while you preheat your grill to medium-high heat. Or heat a grill pan over high heat on your stove or preheat your oven to 400F and transfer the chicken to a greased 9×12-inch baking or casserole dish.
- Grill: When you're ready to grill, oil the grill grates to prevent sticking, and place the chicken on the grill, and cook for about 5 minutes on the first side. Flip, brush with the marinade (now discard it), and grill for another 4-5 minutes on the second side, or until done. Tips – For nice grill marks, make sure your grill has been properly preheated and that you're not starting with a cold or lukewarm grill. Chicken is done when it reaches 160F, allow it to rest on a plate for 5-10 minutes, the internal temp will rise to 165F, which is the safe temperature to consume poultry. Flipping/Sticking Tip – If the chicken is sticking and doesn't want to flip, give in another 1-2 minutes. When protein is closer to being done, it will flip/release easier than when it's raw.Cooking Tips – Because all grills vary, temperatures vary, the thickness of the chicken varies, etc. grill your chicken for as long as necessary, until it's done. The minutes per side are just estimates, but you need to watch your chicken, not the clock.
- Rest: Allow the chicken to rest for 5-10 minutes to lock in the juices before optionally garnishing with fresh herbs; or sprinkle red pepper flakes for more heat, and/or add salt and pepper to taste. Slice and serve with the reserved 1/2 cup sauce from Step 1. Or you can optionally thicken the sauce, below. Optional step, while Resting: Transfer the reserved 1/2 cup marinade from Step 1 into a small saucepan, place it on your stove, and allow it to come to a boil over medium-high heat, reduce the heat to medium-low or low, and allow the sauce to simmer gently for about 5 minutes, or until thickened as desired; stir frequently. If you're lucky enough to have a burner on your grill, you can do this step on your grill.
Notes
Grill Pan – Preheat your grill pan on your stovetop over medium-high to high heat. Add the marinated chicken and grill for about 5 minutes on the first side, flip, baste with any extra marinade, and continue cooking for about 5 more minutes, or until chicken is done and registers 165F. Cook times will vary based on the size and thickness of the chicken, your grill pan, etc. so always cook until it’s done.
Oven Baked – Preheat oven to 400F, spray a 9×13-inch casserole dish or similar sized dish with cooking spray, and place the marinated pieces of chicken in the baking dish. Bake for 18-22 minutes, or until the chicken is done and registers 165F degrees. I recommend flipping the chicken over once midway through baking, and also rotating the baking dish. Baking times can and will vary based on the size and thickness of the chicken, your baking dish, the intensity of your oven, and personal preference for doneness. Always cook until done based on the internal temperature independent of what the clock says.
Storage: Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat in the microwave for about 30 seconds, or as desired; or just eat cold from the fridge.
Nutrition
Serving: 1serving, Calories: 294cal, Carbohydrates: 17g, Protein: 36g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 97mg, Sodium: 1878mg, Potassium: 711mg, Fiber: 0.3g, Sugar: 15g, Vitamin A: 67IU, Vitamin C: 3mg, Calcium: 25mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
