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
This is the BEST chicken marinade! We never have leftovers when I make it and we love it with the Thai Peanut Noodles! So Yummy!
I’m making this tomorrow night with the fried rice—I’ll steam the rice today and let it get good and cold overnight.
I wonder if I can jump in—I think this would work fine with breasts—just be sure to pound them thin, about 1/4″, and lay flat in the bag to marinate. Be sure to marinate them as long as possible, at least 4 hours. It helps impart the flavor to the breasts, which don’t have much flavor on their own. Thighs are much more flavorful on their own.
This will be the fourth recipe I’ve tried off this site, and all the others I’ve made have instantly become family favorites. I think my extended family ate about 20 pounds of your peppermint bark popcorn this past winter. I’ve bought stock in white chocolate and peppermint extract. 🙂
Oh, I’m loving this already! I’m going to stick this recipe in from of my hubby and demand it be made on our next sunny day 🙂
Definitely one of our favorite recipes too. We made this a month or two ago and then did the Asian BBQ Chicken Pizza on the grill a day or two later and both were so good! I agree that thighs are definitely the way to go on this one. They just turn out so tender and juicy. Ugh, why do you guys always make me have to wipe the saliva off my keyboard when I check your blog? 🙂
Yep! This is probably my favorite grilled chicken of yours as well … well, this and the chicken veggie skewers with that awesome marinade. I’ve cooked your cookbook just about cover to cover (three more recipes left) without a single disappointment 🙂 You girls are simply the best!
This is so one of my favorites to make…thanks for “reminding” me to make it again soon!
OK, I’m with Amy on this one. I just can’t bring myself to like/eat/make chicken thighs. Even the boneless ones. So will it be so much less wonderful if I use chicken breasts? What if I cut boneless/skinless chicken breasts in half so they are roughly the same size as thighs? Please, please tell me this will work out ok!
The thighs are my favorite part of the chicken. Thighs marinated in brown sugary garlicky goodness, even better.
I now believe you about the chicken thighs. I tried the spicy honey chicken, and even though I was tempted to use breast, I didn’t. The thighs were delicious! I can’t wait to try this recipe too. Love your blog, you girls are awesome!
OK, can I make this with chicken breasts? I just have to ask…I have the heebie jeebies when I eat meat with bones. I’m sorry, I really try, but it just grosses me out… Any suggestions? This just sounds so delicious!
Amy, the recipe calls for boneless, skinless meat so there’s no bones 🙂