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.
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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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Hi Jenn
Many thanks for all these wonderful recipes. A quick one on these: Is it very important to debone the thighs? I have skin on bone in chicken thighs and was wondering if I could get away with using them as they are?
Thanks!
That’s fine, Sarah – they’ll just take longer to cook. I’d reduce the heat on the grill so they don’t burn. Enjoy!
This is outstanding! I have no question this is a five-star recipe as wwritten, but I did make a couple small changes: I swapped out the garam masala for five-spice powder (personal preference) and used 2 large (approximately 3/4 pound each) boneless skinless breasts because that was what I had. Marinated for about 3 hours and it came out perfectly juicy and tasty. Can’t wait to try it with thighs. Thanks for sharing!
This recipe has converted me to chicken thighs, especially on the grill! These were juicy and so flavorful – honestly, some of the best grilled chicken we’ve ever made!
I LOVE this recipe and it is in regular rotation in our house. You can adjust the heat to your crowd and it is great for busy weeknights. I’ve also used the marinade as a stir fry sauce with cut up chicken breasts and whatever vegetables I have on hand. Delicious!
Hey Jenn. I am looking to make these very soon but I do not have any limes in the house. Is it fine to sub in lemon juice instead? I appreciate your time!
Hi Chidinma, Honestly, I think limes would be much better here. Sorry!
Thanks so much! I did get some limes this afternoon just in case. I wonder whether it will also be fine to use boneless thighs with the skin on or if I should remove before cooking. Your feedback is always greatly appreciated:)
Of course! You can definitely keep the skin on, if you prefer – either way will work.
Hello Jenn. Do you think this recipe would work with grilled pork tenderloin? As my husband and I were devouring the delicious chicken thighs, we thought the marinade would also be good with pork tenderloin, but we would like your professional opinion first. Thank you!
I do think that’d work, Margie. Please let me know how it turns out!
Amazing! I do not have a lot of experience with Asian dishes, so I followed the recipe verbatim except I used a 1/4 tsp of cayenne for the kids. Normally I would put more than the recipe calls for. I grilled the chicken after marinating it and then used the extra cup just as the chicken was finishing up. I paired it with grilled vegetables and basmati rice with a variety of sauces. Yum Yum sauce and spicy orange sauce being my favorites. One of the best meals I’ve prepared recently. The chicken turned out great and the Asian barbecue was amazing!! Thank you. I’m going to add this site to my favorites.
A big HIT with the hubby and picky kid eaters. I didn’t add any of the “heat” spices for the kids and it was still delicious. My husband who loves “heat” said “This was awesome, even without the “heat”. I served it with your Cauliflower Fried Rice which also was a huge hit with my rice loving husband. Thank you so much for your recipes and adding the “pair with” feature!! BTW, I’ve made several dinners with your recipes and have never been disappointed! I’ll be ordering your cookbook soon!
This was great. I doubled the marinade, submerged the chicken in it in a bowl for 4 hours, did not reserve any. Then while the chicken was grilling, I simmered the marinade on the stove for 10 minutes to kill salmonella. That way all the sauce was available to spoon over everything, including side of bok choy. Delish!
Easy to follow recipe that tasted amazing!