Grilled Asian Chicken

This juicy and tender Grilled Asian Chicken recipe is smothered in a sweet and spicy Asian sauce. It’s the perfect Summer meal that takes less than 10 minutes of prep time!

Love easy chicken recipes? Then try my Grilled Chicken Caprese and Grilled Curry Mango Chicken!

How To Make Asian Grilled Chicken |

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.

I let the chicken marinade for at least an hour to soak up the sauce. The longer the chicken marinades the more tender and flavorful it becomes. I like to make this chicken the day before and let it marinate overnight so it is super tender. It also makes for an easy meal the day of!

How To Make Asian Grilled Chicken |

Key Ingredients

  • Boneless, Skinless Chicken Breasts: You can also use boneless, skinless chicken thighs if you prefer dark meat.
  • 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 |

How To Make Grilled Chicken with Asian Marinade

  1. 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.
  2. Cook chicken on the grill, flipping halfway through until fully cooked (about 8 minutes, depending on thickness).
  3. Serve immediately with green onions and sesame seeds for garnish, if desired.

How To Make Asian Grilled Chicken |

What To Serve with Asian Grilled Chicken

How To Make Asian Grilled Chicken |

More Delicious Chicken Recipes To Try

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Grilled Asian Chicken

4.8 from 10 votes
Prep Time: 1 hour 10 minutes
Cook Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 4
Juicy and tender Grilled Asian Chicken smothered in a sweet and spicy Asian sauce. Takes less than 10 minutes prep time!


  • 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


  • 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 Facts
Grilled Asian Chicken
Amount Per Serving
Calories 288.9 Calories from Fat 99
% Daily Value*
Fat 11.04g17%
Saturated Fat 3.08g19%
Cholesterol 72.32mg24%
Sodium 1249.27mg54%
Potassium 324.26mg9%
Carbohydrates 21g7%
Fiber 0.26g1%
Sugar 17.98g20%
Protein 25.4g51%
Vitamin A 93.79IU2%
Vitamin C 1.22mg1%
Calcium 31.98mg3%
Iron 1.58mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Asian
Keyword: Chicken Breast, Easy Weeknight Dinner, Grilled Asian Chicken, Summer Recipes

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Recipe Rating

Comments - page 3/3

  • 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!

  • 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!

  • 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!

  • 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.

  • 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!

  • 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.

  • 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!


  • 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.

    • 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!


  • 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.

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