Asian-Inspired BBQ Chicken
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Think of this dish as chicken teriyaki with a South Asian flair, or India meets the other flavors of Asia.
Photo by Johnny Miller (Clarkson Potter, 2021)
Flavored with soy sauce, ginger, lime, and garam masala (an Indian spice blend), this dish blends ingredients from all over Asia. It’s deliciously different, perfect for when you want to fire up the grill and elevate the usual cookout fare. Because of the sugar content in the marinade, the chicken gets gorgeously caramelized and charred on the grill.
For the chicken, you’ll need boneless, skinless chicken thighs. While boneless chicken breasts can substituted, thighs are juicier and more flavorful than boneless chicken breasts (not to mention more economical), which makes them a much better match for the bold flavors in this dish.
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Asian-Inspired BBQ Chicken
Think of this dish as chicken teriyaki with a South Asian flair, or India meets the other flavors of Asia.
Ingredients
- ¼ cup plus 2 tablespoons dark brown sugar, packed
- ¼ cup plus 2 tablespoons soy sauce
- 3 tablespoons fresh lime juice, from 2-3 limes
- 1½ tablespoons vegetable oil
- ½ teaspoon Asian sesame oil
- ¾ teaspoon Garam Masala (substitute curry powder if you can't find it)
- 3 cloves garlic, minced
- 1½ teaspoons fresh grated ginger
- ½ 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
- 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.
- Preheat grill to high heat.
- 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 5 to 6 minutes on each side, or until nicely browned and cooked through. Transfer the chicken to a serving platter, then top with the reserved marinade and sliced scallions.
Pair with
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
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Can I use bone-in chicken thighs and oven bake instead?
Sure, May – You could use the method used for these chicken drumsticks. Enjoy!
This is a fantastic recipe. Everyone who’s tasted it, has loved it. The only change I made was to top the chicken with cilantro, instead of the green onions.
Can you use bone-in chicken thighs for this? Would you need to change the cook time to accommodate the bone? Thanks!
Hi Leslea, You can use them; they’ll just take longer to cook. I’d reduce the heat on the grill so they don’t burn. Enjoy!