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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That was so so good !
White rice, fresh corn, the chicken, with the 1/4 of marinate on top was delicious ! Kind of a poke bowl ! So flavorful !
The heat of cayenne was on perfection too, not too spicy!
Thanks again !
Wow-these were fabulous and easy.!
Party worthy for friends! They’re perfect for entertaining on hot summer nights or for a quick meal! Just delicious-thank you Jen!
So much flavor and very tender!!! I used boneless, skinless chicken breasts. Will definitely be making these again!
Very tasty. Other than using my broiler instead of a grill, I followed the recipe exactly. I don’t care for thighs normally, but the marinade helped cover up the dark meat taste.
Loved this recipe! I did use chicken tenderloins because that is what I had. Marinated the chicken about 2 1/2 hours. It was perfect cooked on the gas grill. Thank you Jenn for your delicious, easy to follow recipes!
Love this recipe, I’ve made this many times!
Hi Jen, I am making this tomorrow. Because I already had a 1.7 lb. chicken half in the freezer, I am going to use that. I have the marinade made, since it has lime juice can I marinate it overnight to cook tomorrow evening?
Hi Karen, I wouldn’t recommend it — the soy sauce in the marinade will make it too salty.
Another “why did I wait so long to try this” recipe! took advantage of milder day in February to fire up the grill. So glad I did. The thighs were nicely crisp on the outside; juicy and tender on the inside. We loved the balance of flavors and the slightest hint of heat from the cayenne pepper. Thanks Jenn for another fabulous (and easy) recipe.
My favorite grilled chicken recipe! Absolutely fantastic ❤️
I am very interested in making this but can’t fathom a “no salt” recipe. How does that work given chicken’s blandness?
Hi Mitul, The soy sauce adds plenty of salty flavor so I don’t think you’ll find it lacking in taste. Hope you enjoy if you make it!