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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This is the same recipe found in your newest cookbook—and that’s where I first saw it (under a different same)! Have made it a couple times and we love it. Seemed to really hit the spot last night as a “diversion” from typical holiday food. The accompanying cucumber/peanut salad is a must and a tad different from the one you suggest here. If you want to know the difference—buy the new cookbook!! It’s full of goodies!! (And no, I wasn’t paid to say that!!!!).
💓
Made this along with cucumber salad that was recommended and steamed rice. Can’t wait to make again!
I really enjoyed this moist chicken thigh recipe. It was tasty and delicious. I had to use lemons. It probably lacked the tang of lime but, it was still very good. The Thai cucumber salad was really good. I had it for lunch and dinner the next day.
I saved this to my recipe box a while ago. Why, oh why, didn’t I try it sooner?? It’s delicious and easy!! I see myself making this quite a bit over the summer. Thanks for another winner 😊
hi – do you think this recipe would translate to an oil-less fryer? I have the Char Broil big easy turkey fryer and I brine my birds before marinating them. I’ve had mixed results with the marinades I’ve used, though the Indian-inspired recipes have come out the best. Curious to hear if you think this one has a good shot at working for me!
Hi Fareed, I don’t have an air fryer and don’t know much about using one so it’s hard to say for sure – I’m sorry! You may find these tips helpful in converting traditional recipes to air fryer versions. Hope that helps at least a bit!
Hi Jenn, I have made this recipe in the past, marinating the chicken overnight and it was superb! Question is whether it would be okay to marinate for two days – just found out my company will be a day later than expected and I already put the chicken in to marinate…
Thanks!
Yep that’s fine 🙂
Another excellent recipe! My only question is can I do this with chicken breasts instead of thighs as my family doesn’t like brown meat, they find it too fatty. I made this recipe with thighs as I wanted to test it first with my family of 6 but would like to try with chicken breast instead. Thank you Jenn, I love your recipes.
Hi Lyne,, I think this would work with breasts but the lime juice in the marinade will make the chicken a little tough. You may want to use lime zest instead. Also I’d use the guidance in this recipe for cook time and pounding out the breasts. Please LMK how they turn out!
Best thigh marinade ever!
It has perfect balance of flavours, amped up, completely elevating the chicken thighs (and disguising any less-than-desirable thigh attributes).
Served it to my Indian grandfather last month and the pan juices were being spooned over the rice (I cooked them in the oven as I don’t have an electric grill).
Thanks again for another unbeatable recipe
Hello, I am excited to try this recipe. My question is. Since I don’t have a grill. Can this be made in the oven? If so. What temperature? Thanks in advance
Sure. I’d broil them; cook time will be about the same. Enjoy!
Jenn,
How would this be on salmon that you roast in the oven? Also, I’d love to see a traditional teriyaki sauce/marinade recipe!
Sure, I think this would work on salmon. (And I will keep your marinade request in mind!) 🙂
Hi Jenn. This recipe is pretty much the same as Gordon Ramsay’s teriyaki salmon recipe without the garam masala and cayenne (which are great additions). I’d suggest your reader just hold those back and you’re set. All that changes is the balance – perhaps some black pepper for warmth rather than heat. Cheers.
This is amazing, but why wouldn’t it be because Jenn Segals recipes are ALWAYS a hit! Highly recommend this dish, it was so easy to do and the trick with the oil on paper towels on the grill worked like a charm, they didn’t stick into the grill. Thank you Jenn 💕
This recipe looks great. I plan to make it in the oven. I don’t have sesame oil- what can I substitute that with?
Hi Debbie, you can just use more vegetable oil. Hope you enjoy!