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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Comments
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I used skinless drumsticks and boneless, skinless thighs. I started it on the stove and finished it in the oven. I really enjoyed the flavor. One kid was leary at first, noting how sticky the pieces were, but ended up eating three drumsticks! I’d say it was a hit. Thanks, Jen!
I happened to be at whole foods and saw a small bag of Garam Masala for $1.99. I made the Asian BBQ chicken sauce as instructed but used wings and drumsticks instead of thighs. I also baked the chicken, broiling once the chicken was cooked. It was delicious, sweet and savory!!!! In fact I am already looking forward to making it again.
Hi Jen, thanks for a collection of awesome recipes . I have tried a few and they always turn out delicious . Because of you my daughters enjoy cooking. Can I make this chicken in the oven .
That is so nice to read, Taruna — thank you! Yes, you can definitely broil the chicken. Enjoy 🙂
This is a delicious recipe. I followed the recipe as printed even though I am not all that fond of chicken thighs. Very tasty marinade with just a hint of heat. Will definitely make again. Thanks!
How do you recommend measuring for a half tablespoon (i.e. 1 1/2 tablespoons vegetable oil). Thanks. Just trying the Asian BBQ chicken for the first time.
Hi Delada, A half tablespoon equals 1-1/2 teaspoons — but honestly you can just eyeball it 🙂
This is another perfect grilled chicken recipe. I used Chicken Breasts and they were wonderful. So much flavor. The Garam Masala and ginger sent it over the top.
This sounds yummy but 1536 mg sodium? How can I reduce this without destroying the flavor?
Hi Phil, The only way to reduce the sodium would be to use low sodium soy sauce. If you try it, please let me know how it turns out.
I was reading something on yahoo.com about chicken recipes around the world. I was able to pin the first 2, Asian BBQ, and Thai Minced Chicken lettuce. How can I get the rest of this list?
Thank you
Hi Elaine, Here’s the list: http://www.huffingtonpost.com/jennifer-segal/9-delicious-chicken-dinne_b_7761806.html
I have achar masala, would that work instead of garam masala? thanks!
Hi Kelly, I believe that is a pickling spice mix so, unfortunately, I don’t think it would be a good substitute. You’re better off using curry powder if you can’t find garam masala. Hope that helps!
What I like the most about the recipes on this site is that they are inspiring (I appreciate the Asian, Middle Eastern, and Latin flavors infused throughout) but detailed enough for those of us who are not instinctively fabulous cooks. They are also flexible, so they make cooking a fun time rather than a stressful one. For example, I didn’t have Garam Masala, but upon looking up what most blends required, I realized I had everything except the nutmeg, so I created my own “in a pinch Garam Masala” mix and pressed on. I also threw in ¼ teaspoon of Chinese 5 Spice because it has the nutmeg I didn’t have by itself, plus other sweet-savory elements that I thought would complement the dish…I didn’t have chicken thighs, so I used leg quarters that I skinned and deboned. I couldn’t use my grill (it’s covered with snow) so I cooked it in a cast iron skillet on the stovetop at medium-low (covered) until the chicken looked almost done, then at a higher temp, uncovered, to caramelize the sauce that was still clinging on. Even with all the changes, it turned out out-of-this-world delicious! It is fragrant and sticky and sweet and spicy (but not hot) and made me forget I was eating boring chicken again. I served it with white jasmine rice and sautéed spinach. It was one of the best “workday” meals I’ve cooked in a while. Thank you for making cooking such a pleasure!