Asian BBQ Chicken

5 stars based on 2 votes

Asian-BBQ-Chicken

Think of this dish as Chicken Teriyaki with a South Asian flair, or India meets the other flavors of Asia. It sounds exotic but it’s actually kid-friendly and easy to make.

ingredients

The marinade is a simple mix of soy sauce, brown sugar, fresh lime juice, a bit of oil, garlic, ginger and spices. What makes it unique is Garam Masala, an aromatic Indian and South Asian spice blend containing cinnamon, coriander, cardamom, cumin, nutmeg, mace, peppercorns and cloves. You can find it at Whole Foods or other specialty markets — it’s worth adding to your spice rack for sure.

garam-masala

After the chicken marinates a few hours, you simply grill it until it turns a dark, golden brown, then scatter finely sliced scallions over top. Serve with basmati rice and enjoy!

Asian-BBQ-Chicken

Note: For the chicken, you’ll need boneless, skinless chicken thighs. I know some people might prefer white meat, but I hope you’ll give the thighs a try  — they’re juicier and more flavorful than boneless chicken breasts (not to mention more economical!), which makes them a better match for the bold flavors here. 

Asian BBQ Chicken

Servings: 4
Total Time: 30 Minutes

Ingredients

  • 1/4 cup plus 2 tablespoons dark brown sugar, packed
  • 1/4 cup plus 2 tablespoons soy sauce
  • 3 tablespoons fresh lime juice, from 2-3 limes
  • 1-1/2 tablespoons vegetable oil
  • 1/2 teaspoon Asian sesame oil
  • 3/4 teaspoon Garam Masala (substitute curry powder if you can't find it)
  • 3 cloves garlic, minced
  • 1-1/2 teaspoons fresh grated ginger
  • 1/2 teaspoon cayenne pepper (use less if you don't like heat)
  • 8 skinless, boneless chicken thighs
  • 2 scallions light and dark green parts only, thinly sliced

Instructions

  1. In a medium bowl, mix together all of the ingredients except for the chicken and scallions. Set ¼ cup of the marinade aside and cover (you'll use this later for the sauce), then place the rest in a zip-lock freezer bag with the chicken thighs. Be sure the chicken is evenly coated with the marinade, then place the bag in the refrigerator (in a bowl in case of leakage); let marinate for 3-4 hours.
  2. Preheat grill to high heat.
  3. Grease the grill. (Lightly dip a wad of paper towels in vegetable oil; then, using tongs, carefully rub the towels over the grates several times until glossy and coated.) Place the chicken on the grill; cover and cook 3-5 minutes on each side, or until nicely browned and done. Transfer the chicken to a serving platter, then top with the reserved marinade and sliced scallions.

Nutrition Information

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  • Per serving (4 servings)
  • Calories: 653
  • Fat: 44g
  • Saturated fat: 11g
  • Carbohydrates: 26g
  • Sugar: 21g
  • Fiber: 1g
  • Protein: 39g
  • Sodium: 1536mg
  • Cholesterol: 222mg

Reviews & Comments

  • 5 stars

    Everybody loved it, from my 6-month-old to my 62 year old mother, who said, “This is dark meat?!” We are definitely adding this to our regular rotation. Thanks so much for the recipe!

    - Courtney Ostaff on September 17, 2014 Reply
  • 5 stars

    I made your chicken lettuce wraps this week and they were yummy! Will definetely make them again! I love your blog and web page… you are becoming my favorite :-)

    - MARY ALLEN on August 7, 2014 Reply
  • I used five spice powder found in the ethnic aisle of my grocery store in place of Garam Marsala. Smells divine, been marinating all night! I’ll post results later:)

    - Denise on May 26, 2014 Reply
  • I made this last night for my kids and they both loved it! That’s saying a lot since one of my boys is on a strict white food diet :). What a simple and great recipe, thanks Jenn for another hit!

    - Carrie H on May 19, 2014 Reply
  • I tried this last night and the flavor was very good. My daughter, who likes dark meat, loved it! My husband didn’t care for the dark meat so I will make again because the flavor was great but I think I will make it with both white and dark meat next time. Also, the sauce reminded me of a Chinese dumplings dipping sauce and I’m excited to try it with that as well! Thanks for the recipe!

    - Cheryl on July 15, 2013 Reply
  • I love this recipe for Asian BBQ Chicken. I find it is really good with Risotto and Asparagus!

    - Linda on March 12, 2013 Reply
  • This dish is a GREAT entertaining dish! It’s SO simple but doesn’t taste like it.

    - Amy Simonson on March 9, 2013 Reply
  • I made this for my boyfriend and he loved loved it! I marinated the chicken overnight and it was loaded with flavor!

    - Nicole Conger on March 9, 2013 Reply
  • Thanks to you I’m using thighs much more often. What a delicious recipe.

    - Nicki Howerton on October 2, 2012 Reply
  • This dish is SO good! I made it for company recently and they’ve raved about it since! Definite keeper!

    - Amy Simonson on May 15, 2012 Reply
  • Tender & deliciious

    - alicia on May 15, 2012 Reply
  • probably one of my most favorite foods

    - Arnold on May 15, 2012 Reply
  • This looks so good! I actually like using thighs for teriyaki chicken, so I’ll definitely be using them for this!

    - Hanna Hutcheson on March 5, 2012 Reply
  • Oh my, my mouth is watering…..sounds so flavorful!!

    - Lisa on March 2, 2012 Reply
  • I live in they city and do not have a grill. Can you recommend a way to cook this either on a grill pan or in the oven? Thanks. Looks great!

    - Lori on January 12, 2012 Reply
    • Lori, Grill pan would work great.

      - Jenn on January 12, 2012 Reply
  • I made this last night and we loved it. Even my husband who is not a big fan of chicken had seconds! It was so flavorful. thanks!

    - Lynne on August 3, 2010 Reply
  • Made this for dinner tonight and it was delish! Your site is one of my favorites, keep the recipe’s coming :)

    - Masha on July 31, 2010 Reply
  • omg!! that loooooksss amazing!!
    looks really easy to make too!!
    my bf is one of those ppl who only eat chicken breasts which is a bit annoying! but i think i will definitely give this recipe a try with chicken thighs!! thanks!

    - kwanster on July 23, 2010 Reply
  • Can I have a bite? Please??

    - Carla on July 22, 2010 Reply
  • You are so right about using chicken thighs! So much more tender and flavorful than chicken breasts on the grill. What a great idea to use Garam Masala; I’ll be trying it, for sure!

    - Kath on July 21, 2010 Reply

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