This juicy and tender Grilled Asian Chicken recipe is smothered in a sweet and spicy Asian marinade. It’s the perfect High protein Summer meal that takes less than 10 minutes of prep time!
If you love Asian-inspired recipes, you’ll love my flavorful Asian Pork Lettuce Wraps!
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Easy Grilled Asian Chicken
It’s summer, which means it’s that time of year to fire up the grill again! This time with a sweet and spicy Asian inspired grilled chicken breast.
This chicken is super easy to make. Perfect for a busy weeknight meal. It starts with a quick and easy asian marinade. Made with soy sauce, garlic, ginger, brown sugar, sesame oil and Sriracha. It is the perfect blend of sweet, spicy and tangy. What I love most about this marinade is that you can control the sweetness and the spiciness! I like my chicken spicy so I typically double the amount of Sriracha for extra heat.
Kelley’s Tips
Before You Get Started
- Marinate the chicken for at least an hour to soak up the sauce and tenderize the chicken! The soy sauce is what’s going to tenderize the chicken and add so much flavor! You can marinade the chicken overnight if desired!
- Use this asian marinade on any protein! It would be great on grilled shrimp, steak or fish!
- Use thinly sliced chicken breasts or for thicker breasts slice them in half length wise. This will help the chicken to cook quicker which means the chicken will stay juicy and cook evenly!
- If you don’t have a grill simply cook this in a skillet on medium high heat for 3-4 minutes a side!
Asian Chicken Marinade
- Low-Sodium Soy Sauce: If you do not have low sodium soy sauce you can substitute regular soy sauce with water so it’s not too salty. You can also substitute coconut aminos for a gluten free version!
- Ginger: I prefer to use fresh grated ginger however ground ginger can be substituted in a pinch.
- Garlic: I always have to have garlic! Powdered garlic will work in a pinch.
- Light brown sugar: Adds a nice sweetness to the sauce. Honey can also be substituted.
- Sweet Chili Sauce: Adds a sweetness and tang to the sauce. This sauce can be found in the International Isle in the grocery store.
- Sesame oil: A little goes a long way! Sesame oil gives the marinade a nice nutty toasted flavor.
- Sriracha: Is added for a little kick. If you don’t want the spice just omit.
- Rice wine vinegar: Gives the sauce the perfect amount of acidity. I find rice wine vinegar works best in this recipe. I do not recommend substituting any other vinegars.
How To Make Asian Grilled Chicken
- Make the Asian Grilled Chicken Marinade by combining the soy sauce, garlic, ginger, brown sugar, chili sauce, Sriracha, sesame oil, and rice wine vinegar in a large Ziplock bag. Add in the chicken and toss to coat. Place in the refrigerator for an hour to marinate.
- Cook chicken on the grill, flipping halfway through until fully cooked (about 8 minutes, depending on thickness).
- Serve immediately with green onions and sesame seeds for garnish, if desired.
What To Serve with Asian Grilled Chicken
- White or brown rice (For a low carb option, try cauliflower rice!)
- Steamed or air fryer vegetables
- Chow mein noodles
- Lo mein
- Easy Fried Rice
- With a side of Japanese Cucumber Salad
More Delicious Chicken Recipes To Try
- Easy Chicken Marsala
- The BEST Chicken Parmesan
- Easy Chicken Shawarma
- Slow Cooker Honey Garlic Chicken
- Easy One Pan Bourbon Chicken
- Easy Thai Chicken Satay
Grilled Asian Chicken
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Ingredients
- 4 boneless chicken breasts
- 1/2 cup low sodium soy sauce
- 2 garlic cloves, minced
- 1 teaspoon ginger, minced
- 1/4 cup brown sugar
- 2 tablespoons sweet chili sauce
- 1 teaspoon sriracha
- 1/2 teaspoon sesame oil
- 1 tablespoon rice wine vinegar
- green onions for garnish, if desired
- sesame seeds for garnish, if desired
Instructions
- Preheat grill to medium high heat. Spray grill with nonstick cooking spray. Add chicken, soy sauce, garlic, ginger, brown sugar, chili sauce, Sriracha, sesame oil and rice wine vinegar to a large ziplock bag. Seal tightly and toss to coat the chicken in the marinade. Place in the refrigerator for an hour.
- Cook until the chicken reaches 165 degrees internally (about 8 minutes depending on thickness).
- Serve immediately with green onions and sesame seeds for garnish, if desired.
Nutrition Information
Did You Make This?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
mavee125
This Asian chicken is too yummy to resist. My kids would love this, too, for sure! Thank you for sharing the recipe! It’s also great that I can just order all my needed ingredients and sauces online through Karman Foods.
Eric
Well I just made this marinade as it was the flavors i was looking for… however, the recipe isn’t clear. It says use half the marinade. I’m assuming to use the reserved half to baste while grilling. Wasn’t sure if I should add water and/or boil it down to try to make more of a glaze first though. I’ll see how this comes out since all the reviews are from those who haven’t tried it lol; was hoping they’d give some insight.
Kelley Simmons
Hi Eric,
Thanks so much for pointing this out to me. I went ahead and edited the recipe to make it more clear.
Thank you!
Kelley
Marie Petty
This recipe turned out to be exactly what I’ve been wanting to experience; something totally different than the usual (which is usually wonderful) But, thank you for the authentic variance in flavors!
Nathan
Hi Marie,
I’m so glad you enjoyed it! Thank yo for trying it out and for commenting!
Nathan
@chefsavvy
Chef Reynolds
Bloody good recipe. Add a moderate sprinkle of baking soda to the chicken once in the marinade to allow for better absorption and tenderisation and you have something better than anything you’ll find on a takeout or delivery menu and at half the price.
Kelley
So glad you enjoyed this! Thanks for sharing!
Wrenn
I love this marinade so much! I throw it all in my food processor and it comes together so quick and easily. The longer you let the chicken marinade, the more flavorful it is. I try to let mine refrigerate in the marinade for 10 hours. What I don’t put in the marinade, I use as a salad dressing and serve the grilled chicken on top of a salad. SO YUM! Thanks for the recipe!
Kelley
So glad you enjoyed this!!
puspendu
I really like this recipe grilled Asian chicken. As this recipe is slightly different from the other chicken recipes. I will try this recipe at my home in next holiday. So thanks for sharing such a awesome article.
Susan
I was searching today for something to make with boneless chicken breasts and came across this recipe. I just made it for dinner and my son and I could not stop eating it!! I didn’t have the chili sauce so I substituted hoisin sauce. It was DELICIOUS and so easy to make! We’ll definitely be repeating this one! I added grilled pineapple and steamed broccoli as side dishes and used the 2nd half of the marinade as the dressing. YUM!
Adriana Wilford
I have to agree with P.L Miller here: Chicken thighs are the way to go!
While i have not tried your marina, it does sound delicious and LOOKS delicious in your photos. I’ll have to try this recipe next sunday for our family dinner!
P.L. Miller
Well, I must say this has become my “go-to” recipe. I use chicken thighs which I find end up more moist. It’s quite easy to prepare and the subtle combination of flavors lends itself to the addition of others. I add a a teeny bit of tamarind which is sour plus a touch of honey for more sweetness and a splash of lime juice to counterbalance everything. I would suggest everyone use *fresh* garlic and ginger and not powdered stuff. Thanks, Kelley for this recipe! It’s the best!