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.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Marinade
- Brown Sugar – This adds the perfect balance of sweetness. Use light or dark.
- 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.
- Lime Juice – I recommend using a fresh lime, as opposed to bottled lime juice. If you don’t have fresh lime juice, I would recommend True Lime crystals. I always have a big shaker jar of True Lime in my cupboard!
- Cayenne pepper – This marinade is not spicy. The Cayenne just adds a little kick of flavor.
- Curry powder
- Fresh garlic
- Ginger – This recipe calls for fresh ginger, which I think is especially great. I’ve also used powdered dry ginger in a pinch and that will work as well, if you don’t have fresh.
Chicken
- Boneless, skinless chicken thighs – I highly recommend chicken thighs for this recipe because they stay tender on the grill and soak up the marinade beautifully. If you’d rather use chicken breasts, I recommend cutting them in half or pounding them thin before marinating so they will cook through quickly on the high heat of the grill before the sugar in the marinade burns.
- Green onions – For garnish.
How to Make Asian BBQ Chicken
- This couldn’t be easier: combine all of the marinate ingredients in a zip-top bag and and add the chicken thighs. Let those hang out in the fridge for a few hours.
- When dinner time rolls around, grill those babies up in just a few minutes!
Storing and Other Tips
- Store leftover cooled chicken in an airtight container in the fridge and enjoy within 3-4 days for best results.
- I actually like to make 1.5 times the marinade and reserve a little (before adding the raw chicken) to brush on in the last few minutes of cooking and/or drizzle over the top before serving.
- 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. 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.
Frequently Asked Questions
You can, just make sure they are cut or pounded thin before marinating. Chicken thighs are much more forgiving on the grill and full of flavor, so I definitely prefer them here!
You can definitely get these chicken thighs marinating early. They can marinate up to 12 hours. If you want to plan ahead even more, make the marinade and pop it in the fridge the day before. Once ready to grill, these cook up super fast!
We have had readers report that they have had success putting the marinade and chicken directly into the slow cooker or pressure cooker without marinading. Keep in mind if you try either of these that the marinade may be quite salty when essentially turned into a sauce. I would probably dilute it a little with chicken broth if using it in this way. Cooking this recipe in either of these manners will change the texture of the chicken (think shreddable and saucy) and will not result in the delicious outer layer the barbecue provides, but the delicious flavors will all still be there.
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°F. However, you’ll want to aim for between 170-175°F for improved flavor and texture.
- Optional: garnish with sliced green onions.
Notes
- Store leftover cooled chicken in an airtight container in the fridge and enjoy within 3-4 days for best results.
- I actually like to make 1.5 times the marinade and reserve a little (before adding the raw chicken) to brush on in the last few minutes of cooking and/or drizzle over the top before serving.
- 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. 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 gre
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!