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 or main course.

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 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.

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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