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Asian bbq chicken recipe

Asian bbq chicken recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken thigh

Quick and easy Asian marinated chicken thighs! Also great with chicken breast or flank steak. Marinate overnight for best flavour.

135 people made this

IngredientsServes: 4

  • 5 tablespoons soy sauce
  • 5 tablespoons dark brown soft sugar
  • 2 tablespoons lime juice
  • 2 tablespoons orange juice
  • 1 tablespoon sweet chilli sauce
  • 1 teaspoon chilli-garlic sauce (such as Sriracha)
  • 3 cloves garlic, minced
  • 1/4 teaspoon curry powder
  • 4 skinless, boneless chicken thighs

MethodPrep:15min ›Cook:25min ›Extra time:4hr marinating › Ready in:4hr40min

  1. Place the soy sauce, brown sugar, lime juice, orange juice, sweet chilli sauce, chilli-garlic sauce, garlic and curry powder in a large plastic zipper bag. Seal and knead the bag with your fingers to mix all the ingredients and dissolve the sugar. Place the chicken thighs into the marinade, squeeze out the air from the bag, zip the bag closed, and refrigerate for 4 hours or overnight.
  2. Preheat an outdoor BBQ for medium-low heat; lightly oil the grate.
  3. Remove the chicken from the bag, pour the excess marinade into a small saucepan, and bring to a full boil for about 1 minute to sterilise the marinade.
  4. Barbecue the chicken thighs until they are no longer pink in the middle, about 25 minutes, basting them generously with the sterilised marinade as they cook.

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Reviews & ratingsAverage global rating:(204)

Reviews in English (143)

NOT BAD AT ALL-29 May 2010

by korilynne

Wow...what a delicious marinade for chicken. I used chicken breasts, just because that's what we prefer, and marinated it only for two hours because I ran out of time and the flavors still came through beautifully. I loved the sweet chili sauce and the spicy chili sauce all rolled into one. I made this with Thai Pineapple Fried Rice (one of our lovely Buzz lady's personal recipe) and it made a perfect meal. This will be a definite repeat meal in my house!-22 Sep 2011

by Nicole

This is a pretty good recipe. I thought it would have been a little spicer but maybe it was because I didn't use the chili-galic sauce (I looked in 4 different stores and couldn't find it anywhere!) Overall, the recipe was great and easy to prepare. Thanks!-06 Nov 2009


Recipe Summary

  • ¼ cup soy sauce
  • 4 teaspoons sesame oil
  • 2 tablespoons honey
  • 3 slices fresh ginger root
  • 2 cloves garlic, crushed
  • 4 skinless, boneless chicken breast halves

In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.

Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.

Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.

Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.


Honey Garlic Asian Chicken Kabobs

No, wait. The two best things about summer. 1. Super sticky, saucy Asian chicken kabobs. And 2. Ice cold beer.

That’s basically what we’ve been doing in this summer heat, which beats those parka-glove-beanie-Chiberia days by a mile.

No, we don’t miss those days at all.

Instead, I’m on marinade duty all summer – letting the chicken soak up all that saucy goodness – oyster sauce, ketchup, honey, chili garlic sauce, Dijon, garlic and ginger. For added heat, feel free to add additional chili garlic sauce or Sriracha.

Once it’s been swimming in all this glory, Ben fires up the grill to let these get beautifully smoky and charred.

Serve with ice cold beer for a complete meal.


Chicken Satay Marinade

The marinade is the most important part of the recipe. The best satay are marinated with lots of spices and ingredients, such as the following:

  • Lemongrass
  • Garlic
  • Shallots
  • Turmeric powder
  • Coriander powder
  • Chili powder
  • Salt and sugar

Traditionally, home cooks pound all the ingredients above with a mortar and pestle until it becomes a fine paste.

Mix the meat (either chicken, beef or mutton) with the marinade overnight to ensure that that every skewer is s bursting with robust flavors.


How To Make Baked Honey Soy BBQ Chicken Legs

This recipe is so simple to make, it&rsquos one of the easiest chicken recipes you&rsquoll make ever! And the yummiest too :) It only requires 5 simple ingredients and 5 minutes of prep time, and the chicken legs go in the oven! Just mix the soy sauce, honey, ketchup and garlic powder to make the sauce, pour over the chicken legs in a baking dish and bake! While they are baking, your house will smell amazing! Turn the chicken legs over halfway through, and they&rsquoll come out of the oven so yummy, glazed with the honey soy glaze, in a puddle of finger licking sauce. Dinner is served!

For more amazing chicken legs recipes, check out my garlic apricot chicken legs and chicken legs and potatoes bake &ndash yum!


Whole chickens

You could make this recipe with just a single whole chicken, but if I’m going to bring out the grill and fire up the charcoal, I think you may as well do a couple of full chickens. You could also use chicken pieces if that’s what you have, but a whole chicken is the best option.

I’m going to make 2 full chickens for this Thai grilled chicken recipe, but feel free to make just one, or more for that matter. This recipe will remain basically the same, you might just need to increase marinade ingredients by a percentage.

Once your marinade is ready to go, put the chicken in a big mixing bowl and coat them with a thick layer of the marinade.

You want to really rub the chicken, get all that marvelous garlic to cover the skin, both sides of the chicken, and even in places like under the wings.

Bathe the chickens in that beautiful marinade – you don’t want any part of the chicken to miss out!

NOTE: If you plan ahead and can marinate your chicken overnight, it will taste the best. For this recipe, I marinated my chicken the day before, and then grilled them the next day. But if you don’t have the time, make sure you at least marinate your chicken for a few hours before grilling.

Flatten out the chicken with the skewers


Sweet Soy-Glazed BBQ Chicken

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When you want a departure from basic barbecued chicken, grab this easy and flavorful recipe. Start by marinating the chicken in brown sugar, soy sauce, sake, and garlic. When you’re about ready to grill, whisk together a basting sauce that uses the same ingredients as the marinade plus some pineapple juice and vinegar let it simmer on the stove until thick and glossy. Add a side of soy-sauce-dressed, grilled corn on the cob and an edamame and wild rice salad for an Asian-inspired summer meal.

Special equipment: You’ll need a pastry brush or barbecue basting brush for this recipe.

Game plan: The chicken can be placed in the marinade and refrigerated up to 24 hours ahead of time.


Thai Grilled Shrimp in a Tom Yum Marinade

This Thai Grilled Shrimp is extremely flavorful and is sure to please anyone who loves Thai flavors. Scallops can also be added to your skewers if you wish. This is now my husband's favorite shrimp recipe. Give it a try!


Preparation

Split the chicken in half through the breast bone. Poke holes in the chicken using a fork and place into a gallon size zip-top bag.

Combine the ginger, lemongrass, cilantro, garlic, pepper, soy sauce, sugar, curry powder and coconut milk in a blender and process until smooth.

Pour the marinade mixture over the chicken and coat it evenly. Close the bag and massage the bird well. Zip up the bag tight and let the chicken marinate in the fridge for at least 4 hours to overnight.

Preheat the oven to 375°F and place a rack just below the middle. Lay the chicken halves, skin side up, on a foil lined sheet pan and bake for about 45 minutes or until a thermometer reads 160°F in the fleshy part of the thigh. Pull from the oven and rest for at least 10 minutes.

Preheat the grill to medium-high heat. Place the chicken on the grill, skin side down, and let cook until dark grill marks form. Remove from the grill and let rest another few minutes.

Cut each half into four pieces (to give you 8 pieces total). Always serve with sweet chili sauce!


You could put any topping on that you’d like. This recipe is so flexible. It’s practically a pizza on a tortilla.

Pineapple. If you have never put pineapple on your bbq chicken pizza, you need to. It can be from a can, but the real fresh stuff is out of this world.

All the Meats. We love meat pizzas. We put sausage, pepperoni, ham, chicken, bacon, and even steak. Yes steak. You can never go wrong with meat on pizza.

Various Sauces. Most people stick to marinara sauce. I love some good marinara, but I also love barbecue sauce, or Alfredo sauce. When I make a vegetarian pizza, I love using Alfredo sauce as the base.

We also love adding a little balsamic glaze to our pizza’s just for an extra kick and a little more sauce. Nobody wants a dry pizza so this glaze is delicious. I usually buy it at the grocery store, next to salad the dressings.

Veggies. I love putting a ton of vegetables on my pizza. They add such a unique states and texture, and they taste best when they have melted cheese on them.

I love artichokes, peppers, tomatoes, olives, green onions, spinach, cilantro, diced zucchini, etc. Really and vegetable would work on pizza as long as it is cooked and softened.

A raw carrot wouldn’t taste too good on pizza I don’t think.

I keep all of the ingredients for these tostadas on hand so I can make them up in a hurry. Seriously, this flavor combination is amazing.