This Asian Grilled Chicken recipe delivers a perfect balance of sweet, savory, and tangy flavors with a hint of smoky char from the grill. The marinade, inspired by traditional Asian ingredients, infuses the chicken with bold flavors, ensuring every bite is juicy and delicious. Whether served over rice, alongside a crisp salad, or in a wrap, this versatile dish is a crowd-pleaser for any occasion. It’s easy to prepare, making it perfect for weeknight dinners or summer BBQs.
Ingredients:
- 4 boneless, skinless chicken thighs or breasts
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon grated ginger
- 3 cloves garlic, minced
- 1 tablespoon sriracha (optional, for a spicy kick)
- 1 teaspoon toasted sesame seeds (for garnish)
- 2 green onions, sliced thin (for garnish)
Instructions:
- Prepare the Marinade: In a medium bowl, whisk together the soy sauce, sesame oil, honey, rice vinegar, ginger, garlic, and sriracha (if using).
- Marinate the Chicken: Place the chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is fully coated. Seal or cover and refrigerate for at least 1 hour, preferably 4–6 hours, for the best flavor.
- Preheat the Grill: Heat your grill to medium-high heat. Lightly oil the grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade and let the excess drip off. Grill the chicken for 4–6 minutes per side, or until the internal temperature reaches 165°F (75°C). Avoid overcooking to maintain juiciness.
- Rest and Garnish: Let the grilled chicken rest for 5 minutes before slicing. Garnish with toasted sesame seeds and green onions.
- Serve and Enjoy: Serve hot with steamed rice, sautéed vegetables, or a fresh salad for a complete meal.
Tips:
- For extra flavor, reserve some of the marinade (before adding it to the raw chicken) and boil it for 2–3 minutes to use as a sauce.
- If you don’t have a grill, this recipe works well on a stovetop grill pan or even baked in the oven.
