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.

Skipping the takeout line is a great way to save money. Make this easy grilled chicken with Asian flavor over 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 huge hit.

Ingredients Needed for Asian Chicken Recipe

• Chicken Thighs – Boneless, skinless. If you prefer chicken tenders or chicken breasts over dark meat, that works too.
• 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 sweet, sticky Asian glaze.
• Rice Vinegar or Rice Wine Vinegar ~ Gives the sauce it’s signature tanginess.
• Soy Sauce ~ Adds flavor and saltiness. We use low sodium soy sauce , 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 or Red Pepper ~  Optional for a spicy kick.
• Sesame Seeds ~ Adds a little crunch and makes a nice garnish.
• Fresh Cilantro ~ A great garnish and brightens the chicken flavors.
• Sliced Green Onions – Optional Garnish

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Step By Step Directions for Asian Chicken

1. Prepare a charcoal grill fire with hickory or pecan chunks for smoke flavor or preheat a gas grill.
2. Brush olive oil over both sides of the chicken and season with kosher salt and pepper.

3. Make the sauce in a small bowl, mixing olive oil with brown sugar, rice vinegar, soy sauce, sesame oil, garlic, ginger and chili flakes..
4. Cook over medium heat, bringing the mixture to a boil. Whisk often cooking until sauce is thickened, about 3- 5 minutes.
5. Remove from heat. Pour 1/2 cup into a bowl for glazing the chicken and reserve remaining sauce for serving.

6. Cook chicken over indirect grill fire with the lid closed for 6- 8 minutes. This will sear the chicken and you will have beautiful grill marks.

7. 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.

8. Close the grill and cook another 2-3 minutes or until internal temperature of chicken reaches 165° using a digital meat thermometer.

9. Remove from grill and rest 5 minutes before serving. Garnish with sesame seeds and chopped cilantro if desired. Serve with additional sauce if desired.

Serving Suggestions

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. Drizzling sauce over the chicken, vegetables and rice adds so much flavor.

Recipe Notes for Asian Chicken

• Asian Sauce: You can also use this sauce as an Asian marinade to tenderize and flavor chicken cutlets, chicken wings, pork chops or shrimp. It also makes a great salad dressing.
• Storage: 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:

• For the best results, cook chicken 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. Wood chunks are the best way to add smoke flavor on a charcoal grill and if you have a gas grill, try using a smoke tube with wood chips.
• Use a digital meat thermometer checking the internal temperature of 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.
• Allow the chicken to rest for a few minutes before serving.

More Asian Inspired Recipes to Try on the Grill

• Asian Beef is made with a quick homemade hoisin sauce served with rice and steamed vegetables for a real winner that is quick and easy to make. 
• Orange Ginger Meatballs is great for a quick appetizer or main dish made with ground beef, orange marmalade, ginger and garlic for a great recipe that will have everyone running to the dinner table.
• Chicken Teriyaki Skewers are made with simple ingredients that you probably have on hand. The homemade teriyaki sauce makes a great Asian chicken marinade and sauce for grilled chicken breast and it’s for a nice change to your dinner menu. 

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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Print Recipe

4.68 from 31 votes

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.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Chicken

Cuisine: Asian

Keyword: Asian glazed chicken, Asian inspired grilled chicken, grilled chicken thighs, sesame chicken on the grill

Servings: 6 -8 Servings

Calories: 295kcal

Author: Milisa

Ingredients

• 6- 8 boneless skinless chicken thighs (or breasts or tenders)
• ½ cup + 3 tablespoons olive oil divided
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• ½ cup brown sugar
• ¼ cup rice vinegar
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 teaspoons granulated garlic
• ½ teaspoon ground ginger
• pinch chili flakes optional
• 2 tablespoons sesame seeds for garnish
• ¼ 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

Serving: 1g | Calories: 295kcal | Carbohydrates: 13g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Cholesterol: 137mg | Sodium: 579mg | Sugar: 11g

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