Best 10 Asian Bbq Chicken Recipes

ASIAN-INSPIRED BBQ CHICKEN

Steps:

• 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 3-5 minutes on each side, or until nicely browned and done. Transfer the chicken to a serving platter, then top with the reserved marinade and sliced scallions.

ASIAN BBQ CHICKEN

Steps:

• In a medium pot over medium heat warm oil and add in green onions.
• Cook onions until softened and slightly brown, about 6 minutes.
• Add in garlic and ginger, then cook an additional 30 seconds before adding remaining sauce ingredients.
• Bring sauce to a simmer and lower heat to medium low.
• Simmer for 5 minutes. Remove pot from heat and let cool to thicken.
• Preheat oven to 375 degrees Fahrenheit.
• Season chicken breasts with salt, pepper, and garlic powder. Place on a greased baking sheet.
• Bake for 30 minutes.
• After 30 minutes, remove pan from oven and generously brush ginger barbecue sauce over chicken before returning to the oven for 10 more minutes or until chicken is juices run clear and barbecue sauce is sticky.
• Internal temperature of the chicken should be 165º Fahrenheit.
• Slice and serve over rice, veggies or on a salad.
• Top the chicken with sesame seeds and green onions if desired.

ASIAN GRILLED CHICKEN

Steps:

• Place the soy sauce, brown sugar, lime juice, orange juice, sweet chili sauce, chili-garlic sauce, garlic, and curry powder in a large plastic zipper bag. Seal and knead the bag with your fingers to mix all the ingredients and dissolve the sugar. Place the chicken thighs into the marinade, squeeze out the air from the bag, zip the bag closed, and refrigerate for 4 hours or overnight.
• Preheat an outdoor grill for medium-low heat; lightly oil the grate.
• Remove the chicken from the bag, pour the excess marinade into a small saucepan, and bring to a full boil for about 1 minute to sterilize the marinade.
• Grill the chicken thighs until they are no longer pink in the middle and show grill marks, about 25 minutes, basting them generously with the sterilized marinade as they grill.

GRILLED ASIAN CHICKEN

Steps:

• In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
• Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.
• Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.
• Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.

ASIAN BARBECUE CHICKEN

Steps:

• Combine first 6 ingredients in a large ziploc plastic bag, add chicken. Seal and marinate in refrigerator for 4 hours or overnight, turning ocacsionnally.
• Prepare grill.
• Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil, cook 1 minute.
• Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with cooked marinade. Garnish with lime wedges and green onion tops, if desired.

CHINESE GRILLED CHICKEN

Steps:

• Combine all ingredients except chicken in a plastic bag.
• Stab the chicken a few times to make sure it soaks up all the goods, then add to the liquid.
• Place in fridge for at least a few hours.
• Remove chicken from marinade and grill until done turning once.

CHINESE BARBECUED CHICKEN

Steps:

• Cut the chicken into quarters and rub each piece evenly with the salt.
• Combine the rest of the ingredients in a blender or food processor and puree them.
• Place the chicken in a resealable plastic bag and pour the marinade over.
• Squish around good so the marinade is evenly coating the chicken.
• Set aside to marinate at least 1 hour at room temperature, or refrigerate overnight.
• Preheat broiler, light a fire in an open gril or turn on your gas grill.
• When your chosen cooking method is hot, place the chicken on the grill and cook, over indirect heat, for about 45 minutes turning occasionally, or until meat is no longer pink near the joints.
• This is really good served with steamed jasmine rice and greens or stir-fried pea pods and mushrooms.

EASY ASIAN BBQ CHICKEN

Steps:

• Make a marinade out of the Soy Sauce, Brown Sugar, Garlic & Ginger. Or use your favorite Teriyaki Sauce Recipe.
• Marinate the chicken for at least 4-5 hours in the refrigerator turning every hour to marinate evenly. Remove chicken from marinade and discard marinade.
• When your grill is ready, dip the chicken in Mae Ploy and BBQ till done.
• I usually have a spray bottle of H2O in case of flare ups. Enjoy!

ASIAN BARBECUE CHICKEN SLAW

Steps:

• In a large bowl, whisk soy sauce, honey, 3 tablespoons oil and vinegar until blended. Pour half of the honey mixture into a small bowl; stir in barbecue sauce. Sprinkle chicken with pepper. In a large nonstick skillet heat remaining oil over medium-high heat. Add chicken; cook and stir until no longer pink, 4-6 minutes. Add barbecue sauce mixture; heat through., Meanwhile, whisk salad dressing into remaining honey mixture until blended. Add coleslaw mix, green onions, 3 tablespoons almonds and 2 teaspoons sesame seeds; toss to coat. Serve with chicken. Sprinkle servings with remaining almonds and sesame seeds.

OVEN-BARBECUED ASIAN CHICKEN

Steps:

• Preheat oven to 350°F Coat a 9-by-13-inch (or similar-size) baking dish with cooking spray.
• Thinly slice 1/4 cup scallion greens; set aside.
• Mince the scallion whites. Whisk the scallion whites, hoisin sauce, soy sauce, ginger, garlic, hot sauce, five-spice powder, and honey (OPTIONAL) in a large bowl. Add chicken and toss to coat. Arrange the chicken in an even layer in the prepared baking dish, meatier-side down. Pour any remaining sauce from the bowl over the chicken.
• Bake, turning once halfway so the meatier side is up, until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, about 1 hour.
• Transfer the chicken to a serving platter and top with any remaining sauce from the baking dish.
• Sprinkle with sesame seeds and the reserved scallion greens.
• TIPS:.
• Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Look for it in the spice section of the supermarket, or with other Asian ingredients.
• Sesame seeds can be toasted in a small dry skillet over medium heat, stirring constantly, until golden and fragrant, about 2 minutes.