This Easy Marinated Asian Grilled Chicken is juicy and packed with flavor! The marinade gives it a tasty kick, making every bite delicious. Perfect for a summer barbecue or a simple weeknight dinner!
Honestly, it’s so easy to make that I almost always have some ready to grill. Serve it with rice or veggies, and you’re all set for a yummy meal. What’s better than that?
Key Ingredients & Substitutions
Chicken Thighs: I love using boneless, skinless chicken thighs because they stay juicy and flavorful when grilled. If you prefer, you can substitute with chicken breasts, but they may dry out more easily.
Soy Sauce: This adds that essential salty umami flavor. If you’re looking for a lower-sodium option, use low-sodium soy sauce. Tamari is great for a gluten-free alternative.
Honey: This helps balance the saltiness of the soy sauce. If you’re vegan, agave syrup or maple syrup works perfectly in its place to keep that sweetness.
Rice Vinegar: It adds a nice tang. If that’s hard to find, you can use apple cider vinegar, but start with less, as it’s a bit stronger.
Sesame Oil: This gives a rich flavor with a nutty touch. For a different twist, you can use olive oil, but you’ll miss out on that unique taste.
Fresh Ginger & Garlic: Fresh is best for the strongest flavor. If you don’t have these, ginger powder or garlic powder can be used, but the flavor won’t be as vibrant.
How Do I Grill Chicken Without It Getting Stuck or Drying Out?
Grilling chicken can be tricky. Here are some simple tips to ensure your chicken is delicious and doesn’t stick to the grill.
- Always preheat your grill to medium-high heat, and make sure to oil the grates lightly. This creates a non-stick surface.
- Marinate the chicken well before grilling. This not only adds flavor but also helps keep it moist.
- Don’t flip the chicken too soon! Let it cook on one side until it releases easily. This usually takes 5-7 minutes.
- Using a thermometer is key! Make sure the chicken reaches an internal temperature of 165°F (75°C) to avoid drying it out.
How to Make Easy Marinated Asian Grilled Chicken
Ingredients You’ll Need:
For the Chicken Marinade:
- 4 boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground black pepper
For Grilling:
- 1 can pineapple rings, drained
- Cooked jasmine rice, for serving
- Fresh lime wedges, for serving
- Green onions, sliced, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-20 minutes to grill. For best flavor, marinate your chicken for at least 30 minutes, or up to overnight in the refrigerator. In total, you can expect to spend about 45 minutes to 1 hour, depending on marinating time.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a medium-sized bowl, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. Whisk them together until everything is well mixed and forms a nice marinade.
2. Marinate the Chicken:
Add the chicken thighs to the marinade, making sure each piece is well-coated. Cover the bowl and refrigerate for at least 30 minutes. If you have time, letting the chicken marinate overnight will give it even more flavor!
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. Don’t forget to lightly oil the grill grates to prevent sticking.
4. Grill the Chicken:
Carefully remove the chicken thighs from the marinade and place them on the grill. Discard any leftover marinade. Grill the chicken for about 5-7 minutes on each side, or until the chicken is cooked through, and its internal temperature reaches 165°F (75°C).
5. Grill the Pineapple:
In the last few minutes of grilling, place the drained pineapple rings on the grill. Cook them for about 2-3 minutes per side until they are caramelized and have nice grill marks.
6. Final Steps:
Once the chicken and pineapple are done, remove them from the grill and let the chicken rest for a few minutes. This helps keep it juicy!
7. Serve and Enjoy:
Slice the grilled chicken into pieces and serve it over a bed of cooked jasmine rice. Top with the delicious grilled pineapple, squeeze some fresh lime juice over it, and sprinkle sliced green onions for garnish. Now, dig in and enjoy!
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts can be used, but they might dry out more easily than thighs. If using breasts, consider pounding them to an even thickness for more uniform cooking, and marinate for the same amount of time.
Can I Make the Marinade in Advance?
Yes, you can make the marinade up to 2 days ahead! Just store it in an airtight container in the fridge. When ready to use, simply add the chicken and let it marinate until you’re ready to grill.
What Are Some Good Substitutes for Soy Sauce?
If you’re looking for a soy sauce substitute, you can use tamari (a gluten-free option), coconut aminos, or even a mix of balsamic vinegar and water for a similar flavor profile. Just keep in mind this may alter the taste slightly!
How Should I Store Leftover Grilled Chicken?
Store any leftover grilled chicken in an airtight container in the fridge for up to 3 days. To reheat, place it in the microwave or on the stovetop over low heat, and add a splash of water or broth to keep it moist.
