Grilled Asian Chicken

Four grilled chicken breasts with a glossy glaze, topped with chopped green onions and sesame seeds, are arranged on a rectangular white platter.

5 from 1 vote

🍯🫚🧄 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.

Prep Time10

Cook Time10

Marinating Time1

Course: 30-Minute Meals, Chicken

Cuisine: Asian, Chicken

Keyword: Asian grilled chicken, chicken with Asian marinade, grilled Asian chicken

Servings:

Calories: 294cal

Equipment

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 9x12-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 9x13-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