Deliciously grilled Asian chicken: A tantalizing fusion of flavors that will transport your taste buds to the streets of Asia. Succulent chicken marinated in aromatic spices, soy sauce, and a hint of sweetness, charred to perfection on the grill. Indulge in this mouthwatering dish that combines the best of Asian cuisine with the smoky goodness of grilling. Experience a burst of umami and savor every bite of this grilled masterpiece.
GRILLED ASIAN CHICKEN
This Grilled Asian Chicken recipe is a quick and delicious dinner option that can be made on the grill. The boneless, skinless chicken thighs are smoky and flavorful, glazed in a mouthwatering garlic sesame sauce. Skip the takeout and impress your family with this easy grilled chicken served with rice and sautéed vegetables.
Chicken thighs are the perfect choice for grilling as they are more flavorful and juicy compared to chicken breast or tenders. You can even use them to make appetizers like Hot Honey Boneless Wings or a crowd-pleasing dish like Grilled Chicken Shawarma.
To prepare the chicken, brush olive oil over both sides and season with kosher salt and pepper. The sauce is made by mixing olive oil, brown sugar, rice vinegar, soy sauce, sesame oil, garlic, ginger, and chili flakes. Cook the sauce over medium heat until it thickens.
Cook the chicken over indirect grill fire with the lid closed for 6-8 minutes. Then turn the chicken and glaze it with the sauce in a thick coating. Close the grill again and continue cooking for another 4 minutes. Repeat this process once more until the chicken reaches an internal temperature of 165°F using a digital meat thermometer.
Let the grilled Asian chicken rest for 5 minutes before serving. Garnish with sesame seeds and chopped cilantro if desired. You can also drizzle additional sauce over the chicken for extra flavor. Serve the sliced chicken over steamed rice or sautéed vegetables like julienned carrots and sliced onions.
This Grilled Asian Chicken recipe is perfect for a quick weeknight dinner that will have everyone coming back for seconds. Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days. The sauce can be stored separately for up to 2 weeks. To reheat the chicken, slice it and cook in a skillet with additional sauce or a light coating of olive oil over medium heat until heated through.
INGREDIENTS NEEDED
– 6-8 boneless, skinless chicken thighs (or breasts or tenders)
– 3 tablespoons olive oil
– Kosher salt and fresh ground pepper
– ½ cup brown sugar
– ¼ cup rice vinegar
– ¼ cup soy sauce (low-sodium recommended)
– 1 tablespoon sesame oil
– 3 cloves garlic, minced
– 1 teaspoon ground ginger
– ½ teaspoon chili flakes (optional)
– Sesame seeds and chopped cilantro for garnish (optional)
STEP BY STEP DIRECTIONS
1. Prepare a grill fire to 350° using pecan or hickory for smoke flavor.
2. Brush 3 tablespoons olive oil over both sides of the chicken and season with kosher salt and fresh ground pepper.
3. In a bowl, mix ½ cup olive oil with brown sugar, rice vinegar, soy sauce, sesame oil, garlic, ginger and chili flakes to make the sauce.
4. Place the sauce in a saucepan and cook over medium heat, bringing it to a boil. Whisk often until the sauce is thickened, about 3-5 minutes. Remove from heat.
5. Pour ½ cup of the sauce into a bowl for glazing the chicken and reserve the remaining sauce for serving.
6. Cook the chicken over indirect grill fire with the lid closed for 6-8 minutes.
7. Turn the chicken and glaze with sauce in a thick coating. Close the grill and continue to cook for another 4 minutes.
8. Turn the chicken again, brushing with sauce. Close the grill and cook for another 2-3 minutes or until chicken reaches an internal temperature of 165° using a digital meat thermometer.
9. Remove from grill and let rest for 5 minutes before serving.
10.Garnish with sesame seeds and chopped cilantro if desired. Serve with additional sauce drizzled over the chicken if desired.
Note: Leftover chicken can be stored in an airtight container or wrapped in plastic wrap in the refrigerator up to 4 days. Leftover sauce can be stored in covered container in the refrigerator up to 2 weeks.
SERVING SUGGESTION
For a complete and satisfying meal, serve the Grilled Asian Chicken over a bed of steamed rice or sautéed vegetables. The smoky and flavorful chicken pairs perfectly with the light and fluffy rice, creating a delicious combination of textures and flavors.
You can also add some julienned carrots and sliced onions that have been quickly stir-fried while the chicken is on the grill. These vegetables provide a nice crunch and freshness to complement the grilled chicken. Alternatively, steamed broccoli or green beans would be great options for adding some greenery to your plate.
To enhance the overall taste of the dish, drizzle some of the reserved sauce over the chicken before serving. The sauce adds an extra layer of flavor and moisture to the already juicy chicken.
RECIPE NOTES
– Chicken thighs are recommended for this recipe as they are more flavorful and juicy, but chicken breasts or tenders can also be used.
– To make the glaze with less oil, you can try using 1/4 cup of oil instead of 1/2 cup.
– For a crispier texture, grill the chicken directly over high heat for about 30 seconds on each side after it has been cooked on indirect heat.
– The chicken can be marinated in the sauce for 1-4 hours in the refrigerator before grilling.
– Pecan or hickory wood is recommended for smoking flavor, but oak or fruit woods like apple or cherry can also be used.
– Use a digital meat thermometer to ensure that the chicken reaches an internal temperature of 165°F.
– Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
TIPS FOR GRILLING BONELESS SKINLESS CHICKEN PIECES:
1. Use chicken thighs: Chicken thighs are a great option for grilling as they are more flavorful and juicy compared to chicken breast or tenders. They will result in a more succulent and delicious grilled chicken.
2. Prep the chicken: Before grilling, brush olive oil over both sides of the chicken and season with kosher salt and pepper. This helps to enhance the flavor and prevent sticking on the grill.
3. Make a flavorful glaze: Prepare a quick garlic sesame glaze by mixing olive oil with brown sugar, rice vinegar, soy sauce, sesame oil, garlic, ginger, and chili flakes. Cook this mixture until it thickens to create a delicious sauce for glazing the chicken.
4. Grill over indirect heat: Cook the chicken over indirect grill fire with the lid closed for about 6-8 minutes on each side. This allows for even cooking and prevents burning.
5. Glaze the chicken: Brush the chicken with the prepared sauce in a thick coating during grilling. This adds flavor and helps to keep the moisture in while grilling.
6. Check internal temperature: Use a digital meat thermometer to ensure that the chicken reaches an internal temperature of 165°F before removing from the grill. This ensures that it is fully cooked and safe to eat.
7. Let it rest: After grilling, allow the chicken to rest for about 5 minutes before serving. This helps to retain its juices and results in tender, moist grilled chicken.
8. Serve with additional sauce: Reserve some of the sauce for serving and drizzle it over the grilled chicken before slicing into thin strips. This adds extra flavor and moisture to each bite.
9. Store leftovers properly: Leftover grilled chicken can be stored in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days. The leftover sauce can also be stored in a covered container in the refrigerator for up to 2 weeks.
10. Reheat with care: To reheat the grilled chicken, slice it and cook it in a skillet with additional sauce or a light coating of olive oil over medium heat. Stir occasionally until heated through.
GRILLED ASIAN CHICKEN
Grilled Asian Chicken is a quick and delicious dinner option that can be made on the grill. The boneless, skinless chicken thighs are smoky and glazed with a garlic sesame sauce, giving them a flavorful kick. This dish is a great alternative to takeout, as it can be served with rice and sautéed vegetables for a complete and satisfying meal.
The key to grilling boneless chicken thighs is to brush them with olive oil and season with kosher salt and pepper. The sauce for this recipe is made by combining olive oil, brown sugar, rice vinegar, soy sauce, sesame oil, garlic, ginger, and chili flakes. Cook the sauce over medium heat until it thickens.
To grill the chicken, cook it over indirect heat with the lid closed for about 6-8 minutes. Then turn the chicken and glaze it with the sauce, cooking for an additional 4 minutes. Repeat this process once more before removing the chicken from the grill. Allow the chicken to rest for 5 minutes before serving.
INGREDIENTS
– 6-8 boneless, skinless chicken thighs (or breasts or tenders)
– 3 tablespoons olive oil
– Kosher salt and fresh ground pepper
– For the sauce:
– ½ cup olive oil
– ¼ cup brown sugar
– ¼ cup rice vinegar
– ¼ cup soy sauce
– 2 tablespoons sesame oil
– 4 cloves garlic, minced
– 1 teaspoon ground ginger
– 1 teaspoon chili flakes (optional)
INSTRUCTIONS
1. Prepare a grill fire to 350° using pecan or hickory for smoke flavor.
2. Brush 3 tablespoons olive oil over both sides of the chicken and season with kosher salt and fresh ground pepper.
3. In a bowl, mix ½ cup olive oil with brown sugar, rice vinegar, soy sauce, sesame oil, garlic, ginger and chili flakes to make the sauce. Place in a saucepan and cook over medium heat, bringing the mixture to a boil. Whisk often and cook until the sauce is thickened, about 3-5 minutes. Remove from heat.
4. Pour ½ cup of the sauce into a separate bowl for glazing the chicken and reserve the remaining sauce for serving.
5. Cook the chicken over indirect grill fire with the lid closed for 6-8 minutes.
6. Turn the chicken and brush with sauce in a thick coating. Close the grill and continue to cook for another 4 minutes.
7. Turn the chicken again, brushing with more sauce. Close the grill and cook for an additional 2-3 minutes or until the chicken reaches an internal temperature of 165° using a digital meat thermometer.
8. Remove the chicken from the grill and let it rest for 5 minutes before serving.
9. Garnish with sesame seeds and chopped cilantro if desired. Serve with additional sauce drizzled over the chicken if desired.
Note: Leftover chicken can be stored in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days. Leftover sauce can be stored in a covered container in the refrigerator for up to 2 weeks.
NOTES
– Chicken thighs are recommended for this recipe as they are more flavorful and juicy than chicken breast or tenders. However, you can use any boneless, skinless chicken cut that you prefer.
– The sauce for the grilled Asian chicken is made with a combination of olive oil, brown sugar, rice vinegar, soy sauce, sesame oil, garlic, ginger, and chili flakes. You can adjust the amount of oil in the sauce to your preference by using less than the recommended ½ cup.
– The glaze is applied to the chicken during grilling to keep it moist and add flavor. Make sure to brush the glaze on both sides of the chicken and cook it for a few minutes after each application.
– It is important to cook the chicken until it reaches an internal temperature of 165°F (74°C) using a digital meat thermometer. This ensures that the chicken is cooked through and safe to eat.
– You can serve the grilled Asian chicken over rice or sautéed vegetables. In this recipe, julienned carrots and sliced onions were quickly stir-fried while the chicken was on the grill. Steamed broccoli or green beans would also be delicious options.
– Leftover chicken can be stored in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days. The leftover sauce can be stored in a covered container in the refrigerator for up to 2 weeks.
– If you have any leftover grilled Asian chicken, you can reheat it by slicing it and cooking it in a skillet with additional sauce or a light coating of olive oil over medium heat until heated through.
– Nutritional information provided is estimated and may not be completely accurate.
NUTRITION INFORMATION:
This grilled Asian chicken recipe is a delicious and healthy option for dinner. The boneless, skinless chicken thighs are packed with flavor and protein. Each serving of this dish contains approximately 300 calories, 15 grams of fat, 25 grams of carbohydrates, and 20 grams of protein.
The sauce used to glaze the chicken is made with olive oil, brown sugar, rice vinegar, soy sauce, sesame oil, garlic, ginger, and chili flakes. While it does contain some oil and sugar, the overall amount used is minimal in comparison to takeout alternatives. Plus, the homemade sauce allows you to control the ingredients and customize the flavors to your liking.
Serve this grilled Asian chicken over steamed or sautéed vegetables for added nutrients and fiber. You can also enjoy it with a side of rice or whole grain noodles for a complete meal. Feel free to garnish with sesame seeds and chopped cilantro for an extra pop of flavor.
YIELD:
This recipe yields 6-8 servings of delicious grilled Asian chicken. It can be served as a main dish with rice and sautéed vegetables, or sliced into thin strips for a flavorful addition to salads or sandwiches.
The boneless, skinless chicken thighs are marinated in a savory garlic sesame glaze that adds smoky flavor and keeps the meat juicy. The glaze is made with a combination of olive oil, brown sugar, rice vinegar, soy sauce, sesame oil, garlic, ginger, and chili flakes.
Grilling the chicken over indirect heat allows it to cook evenly and develop a nice sear. The chicken is glazed with the sauce multiple times during cooking to keep it moist and infuse it with flavor. It should be cooked until it reaches an internal temperature of 165°F using a digital meat thermometer.
SERVING SIZE:
This recipe for Grilled Asian Chicken serves 6-8 people, depending on the portion size. Each serving includes one boneless, skinless chicken thigh that has been glazed with the flavorful sauce. The chicken is typically sliced into thin strips before serving and can be enjoyed on its own or paired with rice and sautéed vegetables for a complete meal.
Any leftover grilled chicken can be stored in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days. This allows you to enjoy the delicious flavors of this Asian-inspired dish for multiple meals throughout the week.
If you have any leftover sauce from glazing the chicken, it can be stored in a covered container in the refrigerator for up to 2 weeks. This makes it convenient to use the remaining sauce as a condiment or marinade for other dishes.
To reheat the leftover grilled chicken, simply slice it into thin strips and cook it in a skillet with additional sauce or a light coating of olive oil. Heat over medium heat, stirring occasionally until heated through. This ensures that the chicken remains moist and flavorful when reheated.
Overall, this recipe for Grilled Asian Chicken is a versatile and delicious option for quick and easy dinners on the grill. Whether you’re serving a small family or hosting a larger gathering, this flavorful dish is sure to please everyone’s taste buds.
In conclusion, grilled Asian chicken offers a tantalizing and flavorful option for those seeking a delicious and unique culinary experience. With its blend of traditional Asian spices and grilling techniques, this dish is sure to satisfy any palate. Whether enjoyed on its own or paired with rice or noodles, grilled Asian chicken is a must-try for food enthusiasts looking to explore new flavors.
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