Grilled Asian Chicken
Grilled Asian Chicken is a quick and delicious dinner to make on the grill. Smoky boneless chicken glazed in a quick garlic sesame glaze.
Skip the takeout line and make this easy grilled chicken with rice and sautéed vegetables for a tasty meal that will have everyone coming back for seconds.
Chicken thighs are great for grilling since they are more flavorful and more juicy than the breast or tenders. We even use them to make our Hot Honey Boneless Wings for a great appetizer and this Grilled Chicken Shawarma is always a hit.
Ingredients Needed
- Chicken Thighs – Boneless, skinless. Of course chicken tenders or chicken breasts will also work.
- Olive Oil – coats the chicken to give it a nice sear on the grill and is also used in the sauce.
- Kosher Salt
- Fresh Ground Pepper
- Brown Sugar – Creates a sticky, sweet glaze.
- Rice Vinegar ~ Gives the sauce it’s signature tanginess.
- Soy Sauce ~ Adds flavor and saltiness. We use low-sodium, use whatever you have on hand.
- Sesame Oil ~ Gives a distinct flavor to the sauce.
- Granulated Garlic ~ Pairs well with the flavors of the sauce and the chicken.
- Ground Ginger ~ Adds additional flavor that goes well with the garlic, soy and sesame.
- Chili Flakes ~ Optional for a spicy kick.
- Sesame Seeds ~ Adds a little crunch and makes a nice garnish.
- Cilantro ~ A great garnish and brightens the chicken flavors.
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Step By Step Directions
Brush olive oil over both sides of the chicken and season with kosher salt and pepper.
Make the sauce by mixing olive oil with brown sugar, rice vinegar, soy sauce, sesame oil, garlic, ginger and chili flakes.
Cook over medium heat, bringing the mixture to a boil. Whisk often cooking until sauce is thickened, about 3- 5 minutes.
Remove from heat. Pour 1/2 cup into a bowl for glazing the chicken and reserve remaining sauce for serving.
Cook chicken over indirect grill fire with the lid closed for 6- 8 minutes.
Turn the chicken and glaze with sauce in a thick coating. Close the grill and continue to cook another 4 minutes. Turn the chicken again, brushing with sauce.
Close the grill and cook another 2-3 minutes or until chicken reaches 165° using a digital meat thermometer.
Remove from grill and rest 5 minutes before serving. Garnish with sesame seeds and chopped cilantro if desired. Serving with additional sauce drizzled over the chicken if desired.
Serving Suggestion
Slice chicken into thin strips and serve over rice steamed or sautéed vegetables. We served it with julienned carrots and sliced onions that were quickly stir fried while the chicken was on the grill. Steamed broccoli or green beans would also be delicious.
Recipe Notes
Store: Leftover chicken can be kept in an airtight container or wrapped in plastic wrap in the refrigerator up to 4 days.
Sauce Storage: Leftover sauce can be stored in covered container in the refrigerator up to 2 weeks.
Reheat: Slice chicken and cook in a skillet with additional sauce or a light coating of olive oil. Cooking over medium heat, stirring occasionally until heated through.
Tips for Grilling Boneless Skinless Chicken Pieces:
- Cook over indirect fire.
- Best cooking wood for chicken: We like to use pecan or hickory. Oak is also a great option or any fruit wood like apple or cherry.
- Use a digital meat thermometer checking the chicken often so that it is not over cooked. 165° is the finished temperature you are looking for in boneless chicken.
- Brushing the chicken with sauce or glaze will help keep the moisture in and also adds great flavor.
- You can also use a marinade to tenderize and flavor the chicken. Our BBQ Chicken Marinade is always a favorite.
- Allow the chicken to rest for a few minutes before serving.
Add this Grilled Asian Chicken Recipe to your menu this week for a quick and delicious dinner that the whole family will agree on.
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Grilled Asian Chicken
Grilled Asian Chicken is a quick and delicious dinner to make on the grill. Smoky boneless chicken glazed in a quick sesame glaze.
Ingredients
- 6- 8 boneless, skinless chicken thighs (or breasts or tenders)
- 1/2 cup + 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons granulated garlic
- 1/2 teaspoon ground ginger
- pinch chili flakes, optional
- 2 tablespoons sesame seeds, for garnish
- 1/4 cup chopped cilantro for garnish
Instructions
- Prepare a grill fire to 350° using pecan or hickory for smoke flavor.
- Brush 3 tablespoons olive oil over both sides of the chicken and season with kosher salt and fresh ground pepper.
- For the sauce: In a bowl, mix 1/2 cup olive oil with brown sugar, rice vinegar, soy sauce, sesame oil, garlic, ginger and chili flakes.
- Place in a saucepan, cooking over medium heat. Bring the mixture to a boil, whisking often until sauce is thickened, about 3- 5 minutes.
- Remove from heat. Pour ½ cup into a bowl for glazing the chicken and reserve remaining sauce for serving.
- Cook chicken over indirect grill fire with the lid closed for 6- 8 minutes.
- Turn the chicken and glaze with sauce in a thick coating. Close the grill and continue to cook another 4 minutes. Turn the chicken again, brushing with sauce.
- Close the grill and cook another 2-3 minutes or until chicken reaches 165° using a digital meat thermometer.
- Remove from grill and rest 5 minutes before serving.
- Garnish with sesame seeds and chopped cilantro if desired. Serving with additional sauce drizzled over the chicken if desired.
Notes
Store: Leftover chicken can be kept in an airtight container or wrapped in plastic wrap in the refrigerator up to 4 days.
Sauce Storage: Leftover sauce can be stored in covered container in the refrigerator up to 2 weeks.
Reheat: Slice chicken and cook in a skillet with additional sauce or a light coating of olive oil. Cooking over medium heat, stirring occasionally until heated through.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 295Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 137mgSodium: 579mgCarbohydrates: 13gFiber: 0gSugar: 11gProtein: 28g
Nutritional information is estimated and may not be accurate.
This chicken was so good! My dad loved it too- he asked my mom to add it to their regular rotation!
Could u make this on an indoor grill ?
Hi Kate,
Totally! I hope you get the chance to try it.
~ Milisa
My family LOVES this! That said, the glaze always ends up with a layer of oil. Is there a way to make the glaze with less oil?
Hi Ashley,
So glad your family is enjoying it. We didn’t end up with a layer of oil on ours but I really think you could cut just use 1/4 cup of oil and see if that works better, still using the 3 tablespoons of oil for grilling the chicken. I hope that helps.
~ Milisa
Best to put on direct heat right after it’s done on both sides for about 30 seconds. Get that good grill Marx and get it a bit crispy.
What about marinating in this befor grilling?
Hi Cindy,
You can certainly marinate the chicken in the sauce. Just reserve a little back for serving. I would recommend marinating in the refrigerator for 1-4 hours.
~ Milisa
Hi guys
Do you have the necessary measurements needed to make the marinade? Can’t seem to find them
Thanks
Mark
Hi Mark,
The recipe card is at the bottom of the post where you will find all of the ingredients, measurements and instructions. If you have trouble finding it, use the “Jump to Recipe” button in the top right corner of the page.
~ Milisa
Please disregard. Found them. Thanks 😜