Asian Grilled Chicken – Skinnytaste

This Asian Grilled Chicken Recipe is the perfect excuse to grill or use your indoor grill pan, easy high protein dinner idea!

Asian Grilled Chicken

I love making this delicious Asian-inspired grilled chicken recipe when the weather is warm, as it’s great for outdoor gatherings and family dinners. Letting it marinate overnight gives you the best results for the most flavorful chicken. You can also make this year a grill pan. If you like this dish, you might want to try mine Korean chicken and this classic Grilled Chicken Breast Recipe.

Why You’ll Love This Asian Grilled Chicken Recipe

I first shared this recipe in 2008, which is crazy considering how long I’ve been doing this! I’m always trying to find ways to make chicken breasts tasty since I’m more of a dark meat kind of girl. This is what I do when I’m craving Asian flavors, I usually double it and save the extra for a quick lean protein to throw into bowls or salads.

If you make this simple Asian Grilled Chicken recipe, I’d love to see it. Tag me in your photos or videos on Instagram, TikTokor Facebook!

Ingredients for Asian Grilled Chicken

The Asian Marinade for Grilled Chicken has 9 ingredients combined to create a delicious flavor that infuses the chicken with sweet, savory and spicy flavors. (See recipe card below for exact measurements.)

• Chicken breast: I bought the thinly sliced ​​boneless skinless chicken breasts and cut them into thin cutlets. However, you can buy regular chicken breasts and pound them until they are flat and thin before cutting them into smaller pieces. Boneless, skinless chicken thighs are also great.
• Lemon juice it adds a bright acidity that softens the chicken.
• Toasted sesame seeds they taste better than unroasted. You can buy them toasted or toast them in a pan until golden brown. Keep an eye on them because they can burn quickly.
• Scents: Minced garlic and green onions provide an aromatic spicy note to the marinade.
• ginger: Peel and chop fresh ginger for a warm, spicy undertone.
• Low sodium soy sauce provides an umami base while keeping sodium low.
• Teriyaki Sauce: i like Kikkoman Teriyaki Sauceand they even have gluten free version.
• honey for a hint of sweetness that balances the saltiness of the soy sauce
• Sesame oil it gives the marinade a rich, nutty flavor and keeps the lean chicken breasts from drying out.

What’s the secret to roasting chicken?

• Amazing marinade is essential for roasting chicken. It softens the meat and prevents it from drying out.
• You also want to be sure do not overcook it. Since we are using thin cutlets, they will cook quickly. Use a meat thermometer to confirm doneness (should read 165°F).

How to make Asian Grilled Chicken

This Asian Grilled Chicken recipe guarantees tender, juicy chicken every time. See recipe card for complete instructions.

1. Asian Marinade for Grilled Chicken: Combine all marinade ingredients in a bowl.
2. Marinate the chicken: Pour the sauce over the chicken. Cover and refrigerate for at least 3 hours, but marinating the meat overnight will produce better results.
3. Grilled chicken on a grill or grill pan sprayed with oil, set to medium-low heat for a few minutes on each side.
4. Garnish with sesame and onion.

Variations

• Chicken: This marinade is also great for boneless, skinless drumsticks.
• seafood: Use the marinade on shrimp or salmon.
• citrus fruits: Substitute lime juice.
• ginger: If you don’t have fresh ginger, use ¾ teaspoon dried ginger.
• onions: Swap the green onion for the diced red onion.
• Sweetener: Under maple syrup or agave for honey.
• Gluten free: Replace tamari or coconut aminos with soy sauce and use gluten-free teriyaki sauce.
• Allergy to sesame: Replace the sesame oil with avocado oil or peanut oil.
• Spicy Asian Marinade: Add the sriracha.
• Herbs: Add cilantro to the marinade or garnish the chicken with it.
• No grill? Grill the chicken breasts on a grill pan or cast iron pan on the stove.

What to Serve with Roasted Asian Chicken

• Asian Grilled Chicken Salad: Make a salad with mixed greens, carrots, onions and tangerines and top it with chicken and that sesame soy vinaigrette.
• Grilled vegetables: Throw some grilled zucchini or corn on the cob on the grill while cooking the chicken.
• Other vegetables: Serve it with spicy garlic edamamesauteed bok choy, ratatouilleor this Asian straw.
• rice: Pair this dish with white rice or edamame fried rice and one of the vegetable options above.
• Chicken Skewers: Cut the breasts into small pieces and skewer them with chopped vegetables such as onions and peppers.

Storage

These Asian Grilled Chicken Breasts are fantastic as leftovers.

• Refrigerator: It will last 4 days in the fridge so it makes a great lunch.
• Freezing for 3 months in an airtight container.
• Leftovers: Eat the chicken cold (I love it on a salad!) or reheat until warm in the microwave.

More grilled chicken recipes you’ll love

You can see all of mine chicken breast recipes here, but here’s something grilled you’ll love.