Kitchen notes · a little help before you start
Simple Asian Grilled Chicken
Sweet, spicy grilled chicken makes a very inviting dinner when the grill is ready. The marinade has garlic and ginger behind the honey, with enough tang to keep another bite appealing. Bring the chicken over warm and add the fresh cilantro finish if you like it.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 75 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Whisk the coating smooth
Blend all the marinade ingredients well before pouring over the chicken in its resealable bag.
2. Shake to distribute the marinade
Seal the bag and shake until the breasts are evenly coated before leaving them for the stated marinating window.
3. Discard marinade before grilling
Place chicken on the preheated grill and discard any liquid left from marinating before cooking to the stated center temperature.
Get to know the ingredients
Chili sauce choices
Sriracha, sambal oelek or gochujang are included choices for the spicy component whisked into the marinade.
Mayonnaise in the marinade
Mayonnaise is whisked with soy, vinegar, honey, garlic and ginger as part of the chicken coating rather than a serving topping.
Ground ginger
Ground ginger is used here, mixed with the other marinade ingredients until smooth before the chicken is coated.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Simple Asian Grilled Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Check the chicken and serve
Grill until the center reaches the stated 165°F, then serve immediately with optional chopped cilantro over the top.
A little more help as you go
Blending is an option
Instead of whisking, give the marinade ingredients a few quick pulses in a blender or processor to combine them.
Thighs are an included substitute
You can use boneless, skinless chicken thighs in place of breasts; a tested bone-in method is not provided.
A few questions you might have
Can I use an indoor grill?
Yes. Indoor or outdoor grilling is included, preheated to medium-high before adding the marinated chicken breasts.
Does honey go over the cooked chicken?
It is part of the marinade whisked smooth before the chicken is coated and left to marinate.
Is there a nonstick-spray option?
The grill grates may be sprayed with nonstick cooking spray if desired before the chicken is placed on them.
Should I save the leftover marinade as sauce?
Discard it when adding the chicken to the hot grill; the serving finish is optional fresh cilantro after cooking.
How do I know when grilling is finished?
Use the stated internal-temperature check in the chicken's center alongside the given per-side cooking window.
Any more cooking tips?
Boneless skinless chicken thighs can also be used in place of chicken breasts if desired. I have not tested this recipe with bone-in chicken thighs/breasts so please use your best judgement!
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: littlespicejar.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
