This Asian BBQ Chicken recipe is always on my most-requested list. I often make it for company because it’s such a reliable hit. If you haven’t discovered this one, then definitely put it on your to-make list! Chicken thighs soak up a great marinade with flavors including soy sauce, brown sugar, lime juice, garlic and ginger. Make sure to check out my recommendations for side dishes at the end of this post, because it’s especially great with some of our coordinating rice sides.
Ingredient Notes
- Soy Sauce – My favorite brand is Aloha, but feel free to use any brand you like. With the exception of Aloha brand, I suggest a low-sodium soy sauce.
- Brown Sugar – this adds the perfect balance of sweetness. Use light, or dark would be fine as well.
- Ginger – this recipe calls for fresh ginger, which I think is especially great. If you’ve never worked with fresh ginger, here’s a how-to. I’ve also used powdered dry ginger in a pinch and that will work as well, if you don’t have fresh.
- Lime Juice – I recommend using a fresh lime, as opposed to bottled lime juice.
How to Make Asian BBQ Chicken
Combine all ingredients in a zip top bag and add chicken thighs. It’s that easy!
Then grill it up on your bbq (or use an indoor grill pan or broiler if you don’t have a bbq).
One of the reasons I love this chicken is that it can be served with so many things. You can go Asian-ish, or Thai-ish, or Polynesian-ish.
Serving Suggestions
I love it with this Lime-Cilantro Rice with Pineapple, and it’s also great with Sweet and Savory Coconut Rice, or even Fried Rice. When I made it for these photos I made some Jasmine rice and when it was done cooking I added a few pats of butter, a handful of both sliced green onions and cilantro, some diced mango and salt and pepper.
And if you end up with extra chicken, try this Asian BBQ Chicken Pizza!
Asian BBQ Chicken
Ingredients
Marinade
- ¼ cup brown sugar packed
- ¼ cup soy sauce
- 2 tablespoons lime juice about 1 lime
- ¼ teaspoon cayenne pepper
- ¼ teaspoon curry powder
- 3-4 garlic cloves minced
- 1 teaspoon ginger, fresh grated
Chicken
- 8 chicken thighs boneless, skinless
- green onions, sliced for garnish, optional
Instructions
- Combine everything but the chicken and optional green onions in a small bowl. (See note.) Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight).
- Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness. Using a digital thermometer, cook chicken until it is a minimum temperature of 165°. However, you’ll want to aim for between 170-175° for improved flavor and texture.
- Optional: garnish with sliced green onions.
Notes
- I recommend making 1 1/2 times the marinade. I reserve some of the marinade before adding the chicken and then use it in the last few minutes of grilling, or just brush it on after for extra flavor.
Nutrition
Questions & Reviews
You’d think after the weekend I had of eating, I would not be hungry. Nope, I want this for breakfast! Looks delish 🙂
Made this the other day and it was so good. Love this one and your Spicy Honey Chicken. Thanks for all your wonderful recipes and love your cookbook :p
wow, what a great flavor pile! also, a very pretty plate! i am in awe you did all that with your kids awake, ha. truly, you’re a champ! loves it, thanks for the post!
-meg
@http://clutzycooking.blogspot.com
This looks incredible! I am always on the hunt for new chicken recipes!
I have never used curry powder before, so I am definitely buying some this week so I can try this chicken! It looks so good!
Hmmmm…may have to switch Teriyaki Chicken (your teriyaki sauce rocked our world!) night over to this one. Decisions are hard!
Will this recipe still taste good without the curry powder? I have ceramic braces with clear bands and curry will turn them a very ugly shade!
ooh that’s no fun Tina! Yes, it would definitely still be good without it, it would just taste a little more like you’re average teriyaki chicken. You might be okay though- there’s very little curry powder in there, and it’s just in the marinade, so it will infuse the chicken with flavor without actually being “in” the dish to stain your teeth. Or at least that’s my prediction 🙂
This looks and sounds delicious. You had me at Brown Sugar! I have got to get a cookbook and am on the prowl today heading to Barnes and Noble. Some of my family lives in Orem, Lindon and American Fork and I should just have them get me a book and send it to me. But I will see if I can find one here. I’m dying to get my hands on one. I love, love, love your recipes (and your post comments).
Oh this looks perfect for summer! Definitely going to try this one 🙂
YUM! My husband and I have made this a couple times and LOVE IT. Definitely a staple grilling recipe for the future!