Elevate your weeknight dinner with this vibrant Asian-inspired grilled chicken, featuring a savory and slightly sweet marinade that locks in moisture for a tender result every time. By combining soy, teriyaki, ginger, and garlic, you create a complex flavor profile that transforms basic chicken breasts into a restaurant-quality meal. This versatile dish is perfect for backyard grilling, but it adapts beautifully to indoor cooking methods, making it a reliable staple for any season.
List of ingredients
- 1/2 cup low sodium soy sauce
- 1/2 cup teriyaki sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 2 to 4 cloves garlic, finely minced
- 1 to 2 teaspoons ground ginger
- 1 to 2 teaspoons sriracha
- 2 pounds boneless skinless chicken breasts
- 1 or 2 green onions, sliced into thin rounds for garnishing
- Sesame seeds for garnishing
step-by-step instructions
- Marinade: To a large bowl, add all soy sauce, teriyaki sauce, honey, rice vinegar, sesame oil, garlic, ginger, and sriracha. Whisk to combine, and remove and reserve about 1/2 cup of the marinade for serving.
- Marinate: Add the chicken to the bowl, toss and flip to coat evenly, cover, and place in the fridge to marinate for at least 1 hour, up to 8 hours.
- Preheat: Remove the bowl from the fridge and allow it to sit at room temperature for 15 minutes while you preheat your grill to medium-high heat.
- Grill: Oil the grill grates, place the chicken on the grill, and cook for about 5 minutes on the first side. Flip, brush with the marinade, and grill for another 4-5 minutes until the internal temperature reaches 160F.
- Rest: Allow the chicken to rest for 5-10 minutes to reach 165F, optionally garnish with green onions and sesame seeds, and serve with the reserved sauce.
Techniques for optimal grilling
Uniform thickness ensures even cooking
To achieve the best results, use a meat mallet to gently pound your chicken breasts to a consistent thickness of about 1/2 inch. When the chicken is uniform, it avoids the problem of having overcooked, thin edges while the thick center remains underdone. If you prefer, you can also butterfly the breasts to reduce their thickness significantly.
The importance of the resting period
Never skip the resting step after taking the chicken off the heat. Resting allows the muscle fibers, which have tightened under high heat, to relax and reabsorb the flavorful juices. Cutting into the chicken immediately causes all the moisture to escape, leaving you with dry meat regardless of how well it was marinated.
Adapting for indoor cooking
Using a stovetop grill pan
If the weather isn’t suitable for outdoor grilling, a cast-iron grill pan is an excellent alternative. Preheat the pan over medium-high heat until it is quite hot before adding the chicken, which helps create those desirable char marks. Ensure your ventilation fan is on high, as the sugar in the honey can smoke slightly when it hits the hot surface of the pan.
Baking in the oven
You can achieve tender results in the oven by baking the chicken at 400F in a greased casserole dish. Bake for 18 to 22 minutes, turning the pieces once halfway through the process to ensure even browning. If you want a bit more color on the chicken, place the dish under the broiler for the final 2 minutes of cooking, but watch it closely to avoid burning the honey.
Flavor enhancement strategies
Adjusting the spice level
The sriracha in this recipe provides a mild background heat that complements the saltiness of the soy sauce. If you are serving this to people who prefer no heat at all, you can safely omit the sriracha entirely without affecting the texture of the sauce. Conversely, if you enjoy more heat, you can double the amount or add a pinch of red pepper flakes to the final plating.
Thickening the reserved sauce
For a richer, more concentrated dipping sauce, pour the reserved 1/2 cup of marinade into a small saucepan over medium heat. Bring it to a gentle boil, then lower the heat and let it simmer for about 5 minutes, stirring frequently until it reaches a syrup-like consistency. This creates a beautiful glaze that can be brushed over the finished chicken just before serving for a professional presentation.
Frequently Asked Questions
Can I use other cuts of chicken?
Yes, boneless skinless chicken thighs work exceptionally well with this marinade because they are naturally higher in fat and remain very juicy. If using chicken tenders, decrease the cooking time slightly as they cook much faster than full breasts.
Is it possible to marinate too long?
While an hour is the minimum for flavor, avoid leaving the chicken in the marinade for more than 8 to 10 hours. Because the marinade contains acidic components like rice vinegar, the texture of the chicken can begin to break down if left too long, potentially becoming mushy.
What should I do if the chicken sticks to the grates?
If the chicken resists when you try to flip it, it is likely not ready to release from the metal. Give it another 60 to 90 seconds of cooking time; as the proteins firm up, the chicken will naturally pull away from the grill surface on its own.
How can I safely store the leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 5 days. You can also freeze the cooked chicken for up to 3 months; simply thaw it in the refrigerator overnight before reheating. When reheating, use the microwave on low power to prevent the chicken from drying out, or gently warm it in a pan with a splash of water or extra sauce.
Can I make the marinade ahead of time?
Yes, you can whisk the marinade together and store it in a mason jar in the refrigerator for up to 3 days before you plan to cook. This makes meal preparation much faster when you are ready to start the marinating process. Just be sure to shake it well before using, as the ingredients may settle during storage.
Serving suggestions
Pairing with grains
This chicken pairs perfectly with steamed jasmine rice or quinoa to soak up the extra glaze. You can also serve it over chilled rice noodles with a drizzle of sesame oil and some shredded carrots for a refreshing, cold noodle bowl experience. For a lower-carb option, serve the sliced chicken over a bed of mixed greens tossed with a light vinaigrette.
Adding fresh vegetables
Complete your meal by serving the chicken with stir-fried snap peas, bok choy, or steamed broccoli. The crisp, clean flavor of steamed vegetables acts as a perfect counterpoint to the savory, umami-rich marinade. You can also toss some sliced bell peppers on the grill alongside the chicken to pick up the same smoky, caramelized flavor from the honey.
Print
Flavorful Asian-Style Grilled Chicken
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: High Protein
Description
Asian-inspired grilled chicken is marinated in a mixture of soy and teriyaki sauces, honey, garlic, ginger, and more before being grilled to perfection. The marinade keeps the chicken extra juicy and is a great way to jazz up your usual grilled chicken.
Ingredients
- 1/2 cup low sodium soy sauce
- 1/2 cup teriyaki sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 2 to 4 cloves garlic, finely minced
- 1 to 2 teaspoons ground ginger
- 1 to 2 teaspoons sriracha
- 2 pounds boneless skinless chicken breasts
- 1 or 2 green onions, sliced into thin rounds for garnishing
- Sesame seeds for garnishing
Instructions
- Marinade: To a large bowl, add all soy sauce, teriyaki sauce, honey, rice vinegar, sesame oil, garlic, ginger, and sriracha. Whisk to combine, and remove and reserve about 1/2 cup of the marinade for serving.
- Marinate: Add the chicken to the bowl, toss and flip to coat evenly, cover, and place in the fridge to marinate for at least 1 hour, up to 8 hours.
- Preheat: Remove the bowl from the fridge and allow it to sit at room temperature for 15 minutes while you preheat your grill to medium-high heat.
- Grill: Oil the grill grates, place the chicken on the grill, and cook for about 5 minutes on the first side. Flip, brush with the marinade, and grill for another 4-5 minutes until the internal temperature reaches 160F.
- Rest: Allow the chicken to rest for 5-10 minutes to reach 165F, optionally garnish with green onions and sesame seeds, and serve with the reserved sauce.
Notes
Grill Pan: Preheat your grill pan over medium-high to high heat. Cook for about 5 minutes per side. Oven Baked: Preheat oven to 400F, place chicken in a greased 9×13-inch baking dish, and bake for 18-22 minutes until done.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: 30-Minute Meals
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 294 kcal
- Sugar: 15 g
- Sodium: 1878 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.3 g
- Protein: 36 g
- Cholesterol: 97 mg