This Asian BBQ Chicken has a fun Asian flavor to it. I love using chicken thighs but you could use chicken breasts too.
I love having a collection of go to recipes that I know my family will eat and that are easy to prepare for a busy weeknight. Some of our other family favorites are Sesame Chicken and Spicy Honey Chicken. You can find all my chicken recipes here.
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How to Grill Chicken
- If using chicken breasts, pound with a mallet or meat tenderizer to get chicken an even thickness. This will allow the chicken to cook more evenly and you won’t end up with the thinner half of the chicken dried out by the time the thicker section is cooked through.
- If using chicken thighs, you will not need to pound them.
- Heat your grill to a medium high heat (350-400 degrees F)
- Lightly oil your grill grates with a paper towel dipped in vegetable oil. Be careful not to burn your hand.
- Place chicken on after the grill has reached desired temperature.
- Cook chicken for about 4 minutes on each side.
- Use a meat thermometer to check the temperature, do not cut into the chicken to see if it is done, this releases all the juices and dries the chicken out. You want a temperature of 165 degrees F.
- I remove my chicken when it is at 160 degrees F and then let it sit for five minutes which allows it to come up to temperature and the juices to absorb into the chicken so they don’t come running out when you cut into your chicken.
How to Make Asian BBQ Chicken
- Plan Ahead. This dish is quick and easy to put together, you just need to plan a head a bit. The meat is best if it can marinate for at least 4 hours. You can even put it into the marinade the night before.
- Chicken. I like to use chicken thighs for this dish but you can also use chicken breasts. See above for tip.
- Grill or Oven. We like to grill this chicken and we use our grill all year round. In fact, I stood out in the rain to grill this chicken last week! If you don’t have a grill you can bake it in the oven at 350 degrees for about 20 minutes or until cooked through. Brush with the reserved marinade the last five minutes.
- Reserve marinade. Be sure and reserve some of the marinade before adding the chicken to it. You will use this marinade to brush the chicken with the last minutes of cooking. Do not use the liquid the chicken has been sitting in.
One trick I like to use with marinated meat is that when I bring the meat home from the store, I mix up the marinade and add the meat into it and then freeze it. That way the meat is marinating as it is thawing and it makes for easier and quicker meal prep on those nights when life is crazy!
This Asian BBQ Chicken is always a hit when I serve it. We like to enjoy it with:
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Asian BBQ Chicken
Asian BBQ Chicken
- 8 chicken thighs boneless, skinless
- 1/4 cup packed brown sugar
- 1/4 cup soy sauce
- 2 Tbsp lime juice about 2 limes depending on size
- 1/4 tsp cayenne pepper
- 1/4 tsp curry powder
- 3-4 garlic cloves minced
- 1 tsp grated fresh ginger
- Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar
- Reserve a couple of spoonfuls of the marinade in a small bowl and place the rest, with the chicken, in a zip-lock bag.
- You will use the reserved marinade to baste the chicken with the last five minutes of cooking
- Refrigerate for a minimum of 4 hours, but overnight is best
- Preheat a grill (or an indoor grill pan or broiler) or preheat oven to 350 degrees F.
- Spray cooking surface with cooking spray and place chicken on it to cook
- Cook for 5-10 minutes on each side depending on the thickness
- Brush with reserved marinade the last few minutes of cooking or grilling.
Tips & Notes:
Originally posted Sept. 24, 2008