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
Thanks so much!
I made this tonight with the coconut rice and mango! So DELICIOUS! Thank you!!!
Looks so good! I am ready to try the thighs, but can you give me an approximate cooking time on the grill, as I don’t want raw meat but don’t want them over cooked..I know I will need to adjust but any tips would be appreciated!
Amy, it’s actually pretty hard to overcook chicken thighs. You’ll want to cook them 5-10 minutes on each side but it totally depends on the size of the meat. Mine usually take about 5 minutes. If you want to be sure, just use a meat thermometer and cook until it reaches 165 degrees.
Just had this last night, also with the cilantro-lime rice. Chicken is amazing. I like to grill with the bones in. Very juicy and flavorful. I’ve got to work on the rice, was good, but not what I would rave about. Not sure what I did wrong. Maybe I’ll go buy your cook book for my birthday! Love everything you guys do!
I made this and the cilantro-lime rice this week and both were delicious!! Thanks for the recipe.
YUM! I am going to have an Asian theme BBQ this weekend, with Asian burgers and now this chicken! Your food is so delish!
I can’t wait to make it!
Making this for dinner tonight. I had other plans until I saw this recipe, thank goodness I had everything!
How many tsp does 3-4 garlic cloves equal?? I have the pre-minced refridgerated garlic to make life easier 🙂
Check the bottle, it should say. Probably about a teaspoon?
I must say I bought myself Our Best Bites cookbook as a Mother’s Day gift this year because my husband didn’t pick up on my hints! I have been making things like crazy from the book and LOVE IT. I have yet to have anyone complain about a single recipe from it. I made the Thai Chicken Salad for a pot luck neighborhood party last week and it was a huge hit! My husband requested the marinara/pizza sauce twice last week, and my picky 22 month old daughter loved the spinach stromboli and oven-roasted broccoli. I also took my cookbook to work to share the love with my coworkers and three of them decided they needed to purchase the cookbook too! I am making the coconut chicken fingers tonight and can’t wait! I have one question, is there listed somewhere the grams of fat and calories per serving for the recipes somewhere? I am counting calories and some recipes I have a hard time finding similar things to so I can guesstimate what my calorie intake would be. Any information you could give me would be great, thanks!
Glad you like the book Davian! Sorry, but we don’t provide nutritional information.
Try using fitness pal and just plug in the recipe amounts/ingredients and it will give you the info.
yum this chicken looks great! do you think the marinade would work with shrimp as well? it sounds absolutely wonderful!
uhh, maybe? lol I don’t eat seafood so I’m not much help!