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
We really are on the same wavelength these days. First the Bloomin Onion bread I made similar to yours then I posted Hawaiian chicken thighs yesterday! Great minds think alike!
Oh I need this! Neeeeeeeeeed!
Yum! I just love marinated chicken on the grill – I can’t wait to try your marinade!
Can you please provide instructions how to broil these in the oven since I do not have a grill? I would love to make this and just do not know how long to broil or at what temp? Thanks!
Just place the chicken on a broiler pan or a foil-lined baking sheet. Place under broiler and cook for about the same amount of time, turning once. You’ll have to eyeball it since all ovens/broilers are a bit different- and keep an eye on it to make sure it doesn’t burn. If it’s cooking too fast and looks like it’s going to burn on the outside, just move your pan away from the broiler a bit. A grill pan on the stove top works great too!
I just got your cookbook for my birthday. I get giddy every time I see it in my kitchen. I already have our week’s menu planned out (5 out of 7 recipes are OBB) and am so excited! Love you guys–not only your food, but your wit. What more could you ask for in a recipe site?
This sounds WONDERFUL!
This sounds so yummy! How many WW points actually adhere to the chicken? Do you know how to calculate?
Sorry Nancy, I don’t do WW so I can’t help ya.
This looks killer!! I {heart} yummy food and this looks super yummy!!
Love this combination of super bold flavors. Did you make it with boneless chicken thighs? I agree that thighs are SO much juicier, but I find it hard to get a hold of boneless thighs….
YUM! This is definitely going on my to-make list!