Grilled Asian Chicken gets its sweet, savory flavor from a quick soy and ginger marinade you make in one bowl. The boneless chicken thighs turn tender and caramelized on the grill, with extra marinade for basting.
Looking for more delicious grill recipes? Try my Grilled Asian Corn and my Grilled Salmon Salad to have something different from a burger.
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Why this Grilled Asian Chicken Recipe is a Keeper
This marinade turns simple chicken thighs into a sticky, flavorful dinner. Here’s why it earns a spot in the regular rotation.
ONLY USE 2-4 OF THE MOST APPLICABLE FEATURES.
- Make-Ahead Marinade: Mix it the night before so dinner the next day comes together fast.
- Simple Pantry Ingredients: Soy sauce, ketchup, and brown sugar build big flavor from things you likely have already.
- Sticky, Sweet Glaze: Basting with reserved marinade builds a caramelized finish on the grill.
- Versatile: This marinade works on chicken breasts, thighs, or even tenders. Just add the chicken your family likes best.
- Serve with: Lime Cilantro Rice, jasmine rice, or Broccoli Coleslaw.
What Cut of Chicken Works Best for Asian Chicken?
Boneless thighs are the most forgiving and stay juicy. Breasts work well for a quick stir‑fry. Drumsticks and wings are great for baked or slow‑cooker versions with sticky sauces.
What Reader’s Are Saying…
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I love the kick from the fresh ginger and garlic in the marinade. Delish on the chicken!” — Scarlet
Ingredient Notes Sticky Asian Chicken
A few ingredients give this marinade its signature flavor.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Fresh Ginger Root: Fresh ginger has a brighter flavor than the dried, powdered version.
- Reduced-Sodium Soy Sauce: This keeps the sauce ingredients from turning overly salty. Coconut aminos work well too.
- Boneless Skinless Chicken Thighs: The dark meat stays juicy and flavorful on the grill.
Variations and Substitutions – Sesame Chicken Recipe
This marinade is easy to adjust to your taste. I love recipes that you can make your own just by changing an ingredient or two.
➡️ Add Heat: Stir in sriracha or red pepper flakes for a spicy sauce.
➡️ Swap the Protein: Use boneless skinless chicken breasts or tenders instead of thighs. You can use chicken pieces you have on hand.
➡️ Boost the Asian Flavor: Add a splash of sesame oil or a spoonful of hoisin sauce to the marinade and finish with toasted sesame seeds to create sesame chicken.
Kitchen Tools To Make the Asian Inspired Chicken Dish Easier
A couple of tools make grilling this chicken easier and more accurate.
- Grill: A grill gives the chicken those signature char marks and smoky flavor.
- Meat Thermometer: A meat thermometer is the only reliable way to know the chicken is safe to eat without drying it out.
How to Make the Easy Asian Chicken Dinner
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Whisk the marinade ingredients together and reserve a portion for basting.
- Marinate the chicken in the fridge for several hours.
- Cook the Chicken: Grill the chicken until it reaches a safe internal temperature.
- Baste with the reserved marinade during the last few minutes of cooking.
Prep Ahead and Short Cut Tips -Marinate in Glaze
A little planning makes this perfect for busy weeknights.
➡️ Mix the Marinade Ahead: Make it up to 3 days ahead and store in a small bowl in the fridge until you’re ready to use it.
➡️ Marinate Overnight: Let the chicken sit in a large bowl in the marinade overnight for the deepest flavor.
➡️ Double the Asian Chicken Marinade: Make extra sauce to drizzle over rice or vegetables at serving time.
Alternate Cooking Methods for Asian Chicken
No grill? You’ve got options. Make a batch on the stovetop in a large skillet.
- Air Fryer: Cook at 350 degrees F for 8 to 10 minutes, flipping halfway through.
- Grill Pan: Cook on the stovetop in a grill pan over medium-high heat for a similar charred finish.
Can I Add Acid to the Sweet and Savory Marinade?
Yes, a splash of rice wine vinegar adds a nice hit of acid to this marinade. Lime juice or lemon juice works well, too. Add it along with the other marinade ingredients before pouring it over the chicken. Start with a tablespoon and adjust to taste.
How Do I Know When the Chicken is Cooked?
The only truly reliable way to know chicken is done is to check that the internal temperature hits 165°F in the thickest part of the meat. That’s your gold standard for safe, juicy chicken.
How to Store, Reheat, and Use Leftover Juicy Chicken
- Storing: Keep leftover chicken in an airtight container in the fridge for up to five days.
- Reheating: Add the asian chicken to a skillet. Warm on the stovetop over medium heat until heated through.
- Using Leftovers: Make an asian chicken salad for a quick lunch. Serve with steamed vegetables, Asian slaw and with delicious fried rice.
Expert Tips for Making Asian Grilled Chicken
This recipe is better than takeout. Make sure the chicken is the same size for even cooking. Cut the chicken into chicken chunks if necessary.
➡️ Don’t Skip the Resting Time: Let the chicken rest for five minutes after grilling so the juices redistribute. It makes for tender chicken.
➡️ Cook Over Indirect Heat: Grilling over the cooler side of the grill with the lid closed prevents burning while the inside cooks through.
➡️ Add Fresh Herbs: Finish with chopped green onions, cilantro, or sesame seeds for color and freshness.
➡️ Double for Meal Prep: Grill extra chicken to use in salads, wraps, or grain bowls all week.
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Grilled Asian Chicken
Equipment
- Medium mixing bowl
- Large zip-top bag or shallow dish
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Ingredients
- ¼ cup Packed brown sugar
- ½ cup Ketchup
- ½ cup Reduced-sodium soy sauce
- ¼ cup Dry sherry or chicken broth
- 2 teaspoons Fresh ginger, minced
- 1 teaspoon Garlic, minced
- 2 pounds Boneless, skinless chicken thighs
Instructions
- In a medium mixing bowl, whisk together the brown sugar, ketchup, soy sauce, dry sherry, ginger, and garlic until the brown sugar has dissolved.
- Transfer 1 cup of the marinade to a covered container and refrigerate. Reserve this portion for basting the chicken during grilling.
- Place the chicken thighs in a large zip-top bag or shallow dish. Pour the remaining marinade over the chicken and turn to coat evenly.
- Cover and refrigerate for at least 8 hours or overnight.
- Preheat the grill to medium-high heat.
- Remove the chicken from the marinade and discard the used marinade. Grill the chicken for 8 to 12 minutes, turning halfway through cooking, until the internal temperature reaches 165 degrees F.
- During the last 5 minutes of grilling, baste the chicken with the reserved marinade.
- Remove the chicken from the grill and let it rest for 5 minutes before serving.
Christina’s Notes
- Reserve the Marinade First: Set aside the marinade for basting before adding the raw chicken. Never baste with marinade that has been in contact with raw poultry unless it has been brought to a full boil.
- Marinate Overnight: While 8 hours develops plenty of flavor, overnight produces the most tender and flavorful chicken.
- Use a Meat Thermometer: Grill times vary depending on the thickness of the chicken thighs. Always cook to an internal temperature of 165 degrees F.
- Rest Before Serving: Let the chicken rest for 5 minutes after grilling to help the juices redistribute for moist, flavorful chicken.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Great flavor in this chicken marinade!
I love the kick from the fresh ginger and garlic in the marinade. Delish on the chicken!