This fast and easy Asian Grilled Chicken recipe is the perfect excuse to get outside and use your grill!
Asian Grilled Chicken
I love to make this tasty Asian-inspired grilled chicken recipe when the weather is warm, as it’s excellent for outdoor gatherings and family dinners. Letting it marinate overnight gives you the best results for the most flavorful chicken. If you enjoy this dish, you may also want to try my Korean chicken and classic grilled chicken recipes.
Why You’ll Love Asian Grilled Chicken This Recipe
If you make this simple grilled Asian chicken recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Grilled Asian Chicken Ingredients
The marinade’s 9 ingredients combine to create a delicious, complex sauce that infuses the chicken with sweet, savory, and tangy flavors. Scroll to the bottom for the exact measurements.
- Chicken: I bought the thin-sliced, boneless, skinless chicken breasts and cut them into thin cutlets. However, you can buy regular chicken breasts and pound them until they’re even and thin before cutting them into smaller pieces.
- Lemon Juice adds a bright acidity which tenderizes the chicken.
- Toasted Sesame Seeds taste better than untoasted ones. You can buy them toasted or toast them in a skillet or 350°F oven until golden brown. Keep an eye on them because they can burn quickly.
- Aromatics: Minced garlic and green onions provide a fragrant, savory note to the marinade.
- Ginger: Peel and mince fresh ginger for a warm, spicy undertone.
- Low-Sodium Soy Sauce provides an umami base while keeping the sodium content low.
- Teriyaki Sauce: I like Kikkoman’s teriyaki sauce, and they even have a gluten-free version.
- Honey for a hint of sweetness that balances soy sauce’s saltiness
- Sesame Oil gives the marinade a rich, nutty aroma and prevents lean chicken breasts from drying out.
What is the secret to grilling chicken?
- An amazing marinade is essential for grilling chicken. It tenderizes the meat and prevents it from drying out.
- You also want to ensure you don’t overcook it. Since we’re using thin cutlets, they will cook quickly. Use a meat thermometer to confirm it’s ready (It should read 165°F).
How to Make Asian Grilled Chicken
This grilled Asian chicken recipe guarantees tender, juicy chicken every time. See the recipe card for the complete instructions.
- Asian Grilled Chicken Marinade: Combine all the marinade ingredients in a bowl.
- Marinate the Chicken: Pour the sauce over the chicken. Cover and refrigerate for at least 3 hours, but marinating the meat overnight will deliver better results.
- Grill Chicken on a grill set to high heat.
- Garnish with sesame seeds and scallions.
Variations
- Chicken: This marinade is also great on boneless, skinless thighs.
- Seafood: Use the marinade on shrimp or salmon.
- Citrus: Substitute lime juice.
- Ginger: If you don’t have fresh ginger, use ¾ teaspoon dried ginger.
- Onions: Swap green onions with diced red onion.
- Sweetener: Sub maple syrup or agave for honey.
- Gluten-Free: Substitute tamari or coconut aminos for soy sauce and use a gluten-free teriyaki sauce.
- Sesame Allergy: Replace sesame oil with avocado or peanut oil.
- Spicy Asian Marinade: Add sriracha.
- Herbs: Add cilantro to the marinade or garnish the chicken with it.
- No Grill? Cook the chicken breasts on a grill pan or cast iron skillet on the stove.
What to Serve with Grilled Asian Chicken
- Asian Grilled Chicken Salad: Make a salad with mixed greens, carrots, scallions, and mandarin oranges, and top it with chicken and this sesame soy vinaigrette.
- Grilled Vegetables: Throw some zucchini or corn on the grill when cooking the chicken.
- Other Veggies: Serve it with spicy garlic edamame, sauteed bok choy, or this Asian slaw.
- Rice: Pair this dish with white rice or fried rice and one of the veggie options above.
- Chicken Skewers: Cut the breasts into bite-size pieces and thread them on a skewer with chopped vegetables, such as onions and bell peppers.
Storage
These Asian grilled chicken breasts are fantastic as leftovers.
- Refrigerator: It’ll last 4 days in the fridge, so it makes great lunches.
- Freeze it for 3 months in an airtight container.
- Leftovers: Eat the chicken cold (I love it on a salad!), or reheat it until warm in the microwave.
More Grilled Chicken Recipes You’ll Love
Asian Grilled Chicken Recipe
Ingredients
For the Marinade:
Instructions
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Combine all marinade ingredients in a small bowl.
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Pour the mixture over the chicken, turn the pieces to coat evenly, cover and place in refrigerator a minimum of 3 hours, but preferably overnight.
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Preheat grill to high.
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Grill chicken top side down first until well browned charred, about 4 to 5 minutes, turn and cook on the second side about 3 more minutes.
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Transfer to a serving platter and garnish with sesame seeds and scallions.
Last Step:
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