Grilled Asian Chicken Recipe
2. Ingredients (Serves 3–4)
| Ingredient | Quantity |
|---|---|
| Chicken thighs or breasts (boneless, skinless) | 500 g |
| Soy sauce (light) | 3 tbsp |
| Rice vinegar / lemon juice | 1 tbsp |
| Sesame oil | 1 tsp |
| Honey / brown sugar | 1½ tbsp |
| Garlic, minced | 3 cloves |
| Ginger, minced | 1 tsp |
| Chili flakes or fresh red chili (optional) | ½ tsp |
| Black pepper | ¼ tsp |
| Spring onion, chopped (for garnish) | 2 tbsp |
| Toasted sesame seeds (for garnish) | 1 tsp |
3. Marinade Preparation
-
In a bowl, mix soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, chili, and pepper.
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Add chicken pieces, coat well.
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Cover and refrigerate at least 30 minutes (ideal: 2–4 hours for deeper flavor).
4. Grilling Method
Option 1 – Outdoor Grill
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Preheat grill to medium-high.
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Oil the grates.
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Grill chicken 5–6 min per side until internal temp reaches 74 °C (165 °F).
Option 2 – Stovetop Grill Pan
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Heat pan over medium-high heat, brush with oil.
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Grill chicken 5–6 min per side.
Option 3 – Oven Broil
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Preheat broiler, place chicken on a rack over a baking tray.
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Broil 6–7 min per side, watching closely to avoid burning.
5. Serving Suggestions
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Slice and serve over steamed jasmine rice or noodles.
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Top with spring onion and sesame seeds.
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Pair with Asian slaw, stir-fried vegetables, or cucumber salad.
6. Pro Tips
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Bone-in thighs stay juicier if grilling over charcoal.
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For extra glaze, reserve some marinade, boil it for 2–3 min, and brush on chicken during grilling.
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Don’t skip resting the chicken for 5 minutes before slicing — keeps juices in.
If you want, I can also give you a Korean-style Gochujang Grilled Chicken version that’s spicier and has a deep smoky-sweet kick. That’s a next-level Asian grill. Would you like me to prepare that version?
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