This Asian Grilled Chicken recipe is the perfect excuse to grill or use your indoor grill pan, an easy high-protein dinner idea!
Asian Grilled Chicken
I love to make this tasty Asian-inspired grilled chicken recipe when the weather is warm, as it’s excellent 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 round on a grill pan. If you enjoy this dish, you may also want to try my Korean chicken and this classic grilled chicken breast recipe.
Why You’ll Love Asian Grilled Chicken This Recipe
I first shared this recipe back in 2008, which is crazy when I think how long I’ve been doing this! I’m always trying to find ways to make chicken breast tasty, since I am more of a dark meat girl. This is what I make when I am craving Asian flavors, I usually double it and keep the extra for quick lean protein to throw in bowls or salads.
- Versatile and Easy: The meat pairs well with many side dishes like fried brown rice and broccoli, and is simple to prepare.
- Juicy and Delicious: The marinade leaves the chicken tender and flavorful.
- Dietary Restrictions: This healthy Asian grilled chicken is high-protein, dairy-free, gluten-free (if using tamari and GF teriyaki), and Weight Watchers-friendly.
If you make this simple grilled Asian chicken recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Grilled Asian Chicken Ingredients
The Asian grilled chicken marinade has 9 ingredients combined to create a delicious flavor that infuses the chicken with sweet, savory, and tangy flavors. (See recipe card below for the exact measurements.)
- Chicken Breast: I bought the thin-sliced, boneless, skinless chicken breasts and cut them into thin cutlets. However, you can buy regular chicken breasts and pound them until they’re even and thin before cutting them into smaller pieces. Boneless skinless chicken thighs are also great.
- Lemon Juice adds a bright acidity which tenderizes the chicken.
- Toasted Sesame Seeds taste better than un-toasted ones. You can buy them toasted or toast them in a skillet until golden brown. Keep an eye on them because they can burn quickly.
- Aromatics: Minced garlic and green onions provide a fragrant, savory note to the marinade.
- Ginger: Peel and mince fresh ginger for a warm, spicy undertone.
- Low-Sodium Soy Sauce provides an umami base while keeping the sodium content low.
- Teriyaki Sauce: I like Kikkoman’s teriyaki sauce, and they even have a gluten-free version.
- Honey for a hint of sweetness that balances soy sauce’s saltiness
- Sesame Oil gives the marinade a rich, nutty aroma and prevents lean chicken breasts from drying out.
What is the secret to grilling chicken?
- An amazing marinade is essential for grilling chicken. It tenderizes the meat and prevents it from drying out.
- You also want to ensure you don’t overcook it. Since we’re using thin cutlets, they will cook quickly. Use a meat thermometer to confirm it’s ready (It should read 165°F).
How to Make Asian Grilled Chicken
This grilled Asian chicken recipe guarantees tender, juicy chicken every time. See the recipe card for the complete instructions.
- Asian Grilled Chicken Marinade: Combine all the marinade ingredients in a bowl.
- Marinate the Chicken: Pour the sauce over the chicken. Cover and refrigerate for at least 3 hours, but marinating the meat overnight will deliver better results.
- Grill Chicken on a grill or grill pan sprayed with oil, set to medium-low heat a few minutes on each side.
- Garnish with sesame seeds and scallions.
Variations
- Chicken: This marinade is also great on boneless, skinless thighs.
- Seafood: Use the marinade on shrimp or salmon.
- Citrus: Substitute lime juice.
- Ginger: If you don’t have fresh ginger, use ¾ teaspoon dried ginger.
- Onions: Swap green onions with diced red onion.
- Sweetener: Sub maple syrup or agave for honey.
- Gluten-Free: Substitute tamari or coconut aminos for soy sauce and use a gluten-free teriyaki sauce.
- Sesame Allergy: Replace sesame oil with avocado or peanut oil.
- Spicy Asian Marinade: Add sriracha.
- Herbs: Add cilantro to the marinade or garnish the chicken with it.
- No Grill? Cook the chicken breasts on a grill pan or cast iron skillet on the stove.
What to Serve with Grilled Asian Chicken
- Asian Grilled Chicken Salad: Make a salad with mixed greens, carrots, scallions, and mandarin oranges, and top it with chicken and this sesame soy vinaigrette.
- Grilled Vegetables: Throw some grilled zucchini or corn on the cob on the grill when cooking the chicken.
- Other Veggies: Serve it with spicy garlic edamame, sauteed bok choy, ratatouille, or this Asian slaw.
- Rice: Pair this dish with white rice or edamame fried rice and one of the veggie options above.
- Chicken Skewers: Cut the breasts into bite-size pieces and thread them on a skewer with chopped vegetables, such as onions and bell peppers.
Storage
These Asian grilled chicken breasts are fantastic as leftovers.
- Refrigerator: It’ll last 4 days in the fridge, so it makes great lunches.
- Freeze it for 3 months in an airtight container.
- Leftovers: Eat the chicken cold (I love it on a salad!), or reheat it until warm in the microwave.
More Grilled Chicken Recipes You’ll Love
You can see all my chicken breast recipes here, but here’s some grilled one’s you will love.
- Houston’s Grilled Chicken Kale Salad with Peanut Vinaigrette
- Cilantro Lime Chicken Breast
- Grilled Chicken Caprese
- Grilled Chicken Sandwich
- Chicken Yakitori
Asian Grilled Chicken Recipe
Equipment
- Grill Pan or grill
Ingredients
- 8 thin boneless skinless chicken breast cutlets, about 3 ounces each
For the Marinade:
- 2 tablespoons lemon juice
- 2 tablespoons toasted sesame seeds, plus more for garnish
- 2 cloves garlic, minced
- 2 teaspoon fresh ginger, peeled and minced
- 2 green onions, minced
- 1/4 cup low sodium soy sauce, for gluten free, use tamari
- 1/4 cup teriyaki sauce
- 1 teaspoon honey
- 2 teaspoons sesame oil
- scallions, for garnish
Instructions
- Combine all marinade ingredients in a small bowl.
- Pour the mixture over the chicken, turn the pieces to coat evenly, cover and place in refrigerator a minimum of 3 hours, but preferably overnight.
- Preheat grill or grill pan set to medium-low heat and oil the grates so it doesn't stick.
- Grill chicken top side down first until well browned charred, about 2 to 3 minutes, turn and cook on the second side about 2 to 3 more minutes, careful not to burn.
- Transfer to a serving platter and garnish with sesame seeds and scallions.
