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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Today’s recipe for Asian BBQ Chicken has been on my blog almost since the beginning. I originally found the recipe over at Our Best Bites back in 2008. I didn’t know Sara and Kate at the time but they have become friends in the ten plus years I’ve been blogging!
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 marinate the night before.
- Chicken. I like to use chicken thighs for this dish but you can also use chicken breasts. If using breasts, pound the chicken so that it is an even thickness, it helps the chicken to cook more evenly.
- 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.
If you’ve tried this Asian BBQ Chicken or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!
Originally posted Sept. 24, 2008