This Grilled Asian Chicken is full of tasty flavors! Marinated in a mix of soy sauce, ginger, and garlic, it’s juicy and has that perfect grilled char.
It’s a winner on the grill, and let’s be honest, who can resist those grill marks? I love serving it with rice or tossing it in a salad. Yum!
Key Ingredients & Substitutions
Chicken Thighs: I love using bone-in, skin-on chicken thighs for their juicy texture. If you prefer a leaner option, boneless, skinless thighs or breasts work too, but they might need a bit less cooking time.
Soy Sauce: This brings depth to the dish. If you’re watching your sodium intake, you can use low-sodium soy sauce or tamari for a gluten-free version. You can also use coconut aminos as a substitute for a soy-free option.
Teriyaki Sauce: I find teriyaki sauce adds a nice sweetness. If you don’t have any, mix a bit of soy sauce with honey and a splash of vinegar as a makeshift version.
Sesame Oil: This oil provides a nutty aroma. If you’re out, a light olive oil can work, but you’ll miss that toasted sesame taste. Just add some sesame seeds to replace that flavor.
Honey or Brown Sugar: Both sweeteners are great at balancing flavors. For a healthier take, try maple syrup or agave nectar instead!
How Can I Grill Chicken to Get that Perfect Crispiness?
Getting chicken crispy on the grill is all about the right heat and technique. Start by letting your chicken marinate well, which infuses flavor and moisture.
- Preheat your grill to medium-high. If using charcoal, spread hot coals for even cooking.
- Place the thighs skin-side down first. This locks in fat and moisture while giving you that nice crispy skin. Cook for 6-7 minutes without moving them.
- Flip and baste with leftover marinade. This step adds flavor while keeping the chicken moist.
- Use a meat thermometer to check for doneness; it should read 165°F (75°C). Let it rest after grilling, which helps juices redistribute.
How to Make Grilled Asian Chicken
Ingredients You’ll Need:
For the Marinade:
- 1/4 cup soy sauce
- 1/4 cup teriyaki sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons honey or brown sugar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
For the Chicken:
- 2 lbs chicken thighs (bone-in, skin-on)
For Garnish:
- 2 green onions, chopped
- Sesame seeds
How Much Time Will You Need?
This delicious grilled Asian chicken recipe will take about 15 minutes to prepare and about 15 minutes to cook. Remember to marinate your chicken for at least 1 hour, or even better, overnight to enhance the flavors!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, whisk together the soy sauce, teriyaki sauce, sesame oil, rice vinegar, honey (or brown sugar), minced garlic, grated ginger, and red pepper flakes if you enjoy a bit of heat. This will create a tasty marinade for your chicken.
2. Marinate the Chicken:
Add the chicken thighs to the bowl, making sure they are well coated with the marinade. Once coated, cover the bowl with plastic wrap or a lid and pop it in the fridge. Let it marinate for at least 1 hour, but letting it sit overnight is even better for maximum flavor!
3. Grill the Chicken:
When you’re ready to cook, preheat your grill to medium-high heat. If you’re using a charcoal grill, let the coals get nice and hot before spreading them out for indirect grilling. Remove the chicken from the marinade, allowing any excess to drip off, and reserve the leftover marinade for basting.
4. Start Grilling:
Place the chicken thighs skin-side down on the hot grill. Cook for about 6-7 minutes until the skin is crispy and you see nice grill marks. Then, carefully flip the chicken over and brush with the reserved marinade. Grill for another 6-7 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
5. Rest and Garnish:
Once cooked, remove the chicken from the grill and let it rest for about 5 minutes. This helps the juices redistribute and keeps it moist. Before serving, sprinkle with chopped green onions and sesame seeds for a nice finishing touch!
Enjoy your flavorful grilled Asian chicken!
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs! Just adjust the cooking time to about 4-5 minutes per side, as they will cook faster without the bone. Make sure they still reach an internal temperature of 165°F (75°C).
What Can I Substitute for Teriyaki Sauce?
If you don’t have teriyaki sauce on hand, a mixture of soy sauce with a bit of brown sugar or honey can work well as a substitute. Combine 1/4 cup of soy sauce with 1 tablespoon of honey or brown sugar for a similar flavor profile.
How to Store Leftover Grilled Chicken?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the chicken in the microwave or on the grill for a few minutes until warmed through, which helps retain moisture and flavor.
Can I Use a Grill Pan Instead of an Outdoor Grill?
Absolutely! If using a grill pan, preheat it over medium-high heat and lightly oil the surface to prevent sticking. Follow the same cooking times, flipping when the chicken develops a nice sear. Enjoy that grilled flavor indoors!
