Grilled Asian Chicken

Grilled Asian Chicken is a flavorful twist on a grilling classic. Marinated in a blend of soy sauce, teriyaki, honey, garlic, ginger, and sesame oil, this chicken is juicy, smoky, and bursting with umami-rich flavor. Whether cooked on an outdoor grill, indoor grill pan, or oven-baked, it’s a crowd-pleasing dish perfect for summer cookouts, easy weeknight dinners, or meal prep.

Why You’ll Love This Recipe

• Bold, balanced flavor: Sweet, salty, tangy, and just a hint of spice.

• Juicy and tender: The marinade locks in moisture for perfectly grilled chicken.

• Versatile cooking methods: Works on the grill, grill pan, or baked in the oven.

• Quick to prepare: Just 10 minutes of prep time and 10 minutes to cook.

• Perfect for meal prep: Great for lunches, salads, or grain bowls.

• Customizable heat: Adjust the sriracha to your spice preference.

• Garnish options: Green onions and sesame seeds add a pop of texture and color.

• Kid and family-friendly: Mild enough for everyone, with the option to spice it up.

• Simple ingredients: Made with easy-to-find pantry staples.

• Pairs with everything: Serve with rice, noodles, veggies, or in wraps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup low sodium soy sauce
½ cup teriyaki sauce
¼ cup honey
2 tablespoons rice vinegar (or lime juice as a substitute)
2 tablespoons toasted sesame oil
2 to 4 cloves garlic, finely minced
1 to 2 teaspoons ground ginger (or fresh/paste as preferred)
1 to 2 teaspoons sriracha (optional or to taste)
2 pounds boneless skinless chicken breasts (½-inch thick, or substitute thighs/tenders)
Green onions, thinly sliced (optional garnish)
Sesame seeds (optional garnish)

Directions

1. Make the Marinade: In a large bowl, whisk together the soy sauce, teriyaki sauce, honey, rice vinegar, sesame oil, garlic, ginger, and sriracha. Set aside about ½ cup of the marinade in a separate bowl for serving or dipping (do not let this portion touch raw chicken).

2. Marinate the Chicken: Add the chicken to the marinade, toss to coat evenly, cover, and refrigerate for at least 1 hour (or up to 6–8 hours for deeper flavor).

3. Preheat Grill or Oven: Remove the chicken from the fridge and let sit at room temperature for 15 minutes. Preheat an outdoor grill to medium-high, an indoor grill pan to high, or an oven to 400°F.

4. Grill the Chicken: Lightly oil the grill grates or grill pan to prevent sticking. Place the chicken on the grill and cook for about 5 minutes per side, brushing with reserved marinade once flipped. Discard any marinade that touched raw chicken.

5. Check Doneness: Chicken is done when the internal temperature reaches 160°F. Remove from the grill and let rest for 5–10 minutes; the temperature will rise to 165°F as it rests.

6. Garnish and Serve: Top with sliced green onions and sesame seeds if using. Serve hot with your favorite sides.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 10 minutes
Marinating time: 1 hour (minimum)
Total time: About 1 hour 20 minutes

Variations

• Swap proteins: Try this marinade on shrimp, tofu, or steak.

• Oven-bake: Bake in a greased 9×12-inch dish at 400°F for 20–25 minutes, flipping halfway.

• No honey? Use brown sugar or maple syrup as a substitute.

• Make it spicy: Add extra sriracha or a dash of crushed red pepper flakes.

• Add citrus: Mix in orange or lime zest to brighten the marinade.

• Use fresh ginger: Grated fresh ginger adds a more vibrant kick than ground.

• Serve with fruit salsa: Top with pineapple or mango salsa for a tropical touch.

• Make skewers: Cube the chicken, marinate, and grill on skewers for appetizers or parties.

• Low-sugar version: Cut the honey in half or use a sugar-free alternative.

• Double the batch: Use half for marinade and simmer the other half (untouched by raw chicken) as a glaze.

Storage/Reheating

Store leftover chicken in an airtight container in the fridge for up to 4–5 days. For longer storage, freeze for up to 2 months. Reheat gently in the microwave or in a skillet over medium-low heat until warmed through. Avoid high heat to prevent the chicken from drying out.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs are juicier and work perfectly with this marinade. Adjust cook time as needed.

What if I don’t have a grill?

You can use a grill pan on the stovetop or bake the chicken in the oven at 400°F for about 20–25 minutes.

How long should I marinate the chicken?

Marinate for at least 1 hour, but 4–6 hours is ideal for maximum flavor. Avoid marinating overnight, as the acids can start to break down the meat too much.

Is this recipe spicy?

It’s mildly spicy. Adjust the sriracha to your heat preference or omit entirely for a milder version.

Can I reuse the marinade?

No. Discard any marinade that has touched raw chicken. However, the reserved unused marinade (set aside before adding chicken) can be used for serving or turned into a glaze.

Can I make the marinade ahead of time?

Yes, the marinade can be made up to 3 days in advance and stored in the fridge.

How do I get perfect grill marks?

Preheat your grill fully and resist flipping the chicken too soon. Let it sear for several minutes to form grill marks before turning.

Can I freeze the chicken in the marinade?

Yes. Add chicken and marinade to a freezer-safe bag, seal, and freeze for up to 2 months. Thaw overnight in the fridge before grilling.

What sides pair well with this?

Try jasmine rice, grilled vegetables, Asian slaw, or noodles for a complete meal.

What’s the internal temp for perfectly cooked chicken?

Chicken is safe to eat at 165°F. Remove from heat at 160°F and let it rest to reach final temperature.

Conclusion

Grilled Asian Chicken is a simple yet flavorful dish that takes grilled chicken to the next level. With a bold marinade that caramelizes beautifully on the grill, it’s perfect for summer meals, weeknight dinners, or meal prep. Serve it with your favorite sides or slice it over salads and rice bowls—it’s guaranteed to be a hit every time.

Print