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Grilled Asian Chicken with Soy-Ginger Glaze Recipe

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This Grilled Asian Chicken recipe features tender, juicy boneless chicken thighs infused with a savory and sweet Asian-inspired glaze made from brown sugar, soy sauce, rice vinegar, and aromatic spices. Grilled over a smoky pecan or hickory fire, the chicken is perfectly glazed for a deliciously sticky finish, garnished with sesame seeds and fresh cilantro for added texture and flavor.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Chicken

  • 6-8 boneless skinless chicken thighs (or breasts or tenders)
  • 3 tablespoons olive oil (for brushing)
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper

Sauce

  • 1/2 cup olive oil
  • 1/2 cup brown sugar
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons granulated garlic
  • 1/2 teaspoon ground ginger
  • Pinch of chili flakes (optional)

Garnish

  • 2 tablespoons sesame seeds
  • 1/4 cup chopped cilantro

Instructions

  1. Prepare the grill: Preheat your grill to 350°F, using pecan or hickory wood chips to add a smoky flavor to the chicken.
  2. Season the chicken: Brush both sides of the chicken thighs with 3 tablespoons of olive oil. Season generously with kosher salt and fresh ground pepper to enhance the natural flavors.
  3. Make the sauce: In a bowl, combine 1/2 cup olive oil with brown sugar, rice vinegar, soy sauce, sesame oil, granulated garlic, ground ginger, and chili flakes if using. Stir well to mix all ingredients thoroughly.
  4. Cook the sauce: Transfer the mixture to a saucepan and heat over medium heat. Bring to a boil, whisking frequently, and cook until the sauce thickens, about 3 to 5 minutes.
  5. Prepare sauce for glazing and serving: Remove the saucepan from heat. Pour half of the sauce into a separate bowl to use for glazing the chicken during grilling. Reserve the remaining sauce to serve alongside the finished chicken.
  6. Start grilling the chicken: Place the chicken over indirect heat on the grill with the lid closed. Cook for 6 to 8 minutes to start the cooking process without direct flames.
  7. Glaze and turn the chicken: Flip the chicken and generously brush with the reserved glazing sauce. Close the grill lid and continue cooking for 4 more minutes to allow the glaze to set.
  8. Final glaze and cook: Turn the chicken again, brushing with more glaze. Close the grill and cook for an additional 2 to 3 minutes until the internal temperature reaches 165°F, ensuring the chicken is perfectly cooked and safe to eat.
  9. Rest the chicken: Remove the chicken from the grill and let it rest for 5 minutes. This allows juices to redistribute, keeping the chicken moist and flavorful.
  10. Garnish and serve: Sprinkle the chicken with toasted sesame seeds and chopped cilantro. Serve warm with additional reserved sauce drizzled over the chicken for an extra burst of flavor.

Notes

  • Use a digital meat thermometer to ensure the chicken is cooked safely to 165°F internal temperature.
  • If pecan or hickory wood chips are unavailable, other hardwood chips can be substituted for smoky flavor.
  • Adjust the amount of chili flakes according to your preferred spice level or omit entirely for a mild taste.
  • Boneless chicken breasts can be used instead of thighs, but watch for cooking times as breasts may cook faster.
  • Allowing the chicken to rest after grilling helps to keep it juicy and tender.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Asian

Find it online: https://avascooking.com/grilled-asian-chicken-with-soy-ginger-glaze-recipe/