Grilled Asian Chicken made with a simple marinade that makes the chicken so flavorful!
Who else is loving grilling season?! I am totally digging on this Grilled Asian Chicken. I marinated the chicken in a Asian inspired sauce, which makes the chicken so juicy, tender, and flavorful!
I love making my own marinades vs. buying the store bought ones.
Making your own marinade is super easy. It’s also healthier, has way less sodium, and you can get as creative as you want!
I decided to do an Asian style marinade for this chicken using Orange Juice, Tamari (or gluten free soy sauce), Olive Oil, Sesame Oil, Rice Vinegar, Salt, Pepper, Garlic, Ginger, Curry Powder, and a dash of Red Pepper Flakes for some kick!
The key to grilling chicken and keeping it moist is to marinate it for at least four hours. The best is to marinate overnight, but if you’re like me and forget, then doing it as soon as you can the next day works too. 🙂
Now if you live in a place where you can’t grill, you can also use a Cast-Iron Square Grill Pan.
I’ve made this chicken both ways, and honestly it tastes just as delicious both ways.
If you’re cooking this with a grill pan on the stove, just make sure you have a well ventilated area (I live in a condo now so when I use this it tends to get a little smoky, and I’m always worried that I’m going to set off the fire alarm, although that hasn’t happened…yet).
Now if you’re looking for a side dish that pairs well with this chicken, I suggest this Asian Slaw that I made the other day to go with it.
They both go hand in hand using similar ingredients. The Asian Slaw has a nice crunchiness with a hint of peanut flavor, and a bit of a kick as well from the Ginger.
This has to be one of my favorite meals to make in the summer time.
If you try this, let me know what you think by leaving a comment below. It’s super helpful to me and other readers!
Happy Grilling!
Grilled Asian Chicken
Ingredients
- 4 boneless skinless Chicken breasts
For the Marinade:
- ¼ cup Orange Juice
- ¼ cup Tamari gluten free soy sauce
- ¼ cup Olive Oil
- 2 Tbs Sesame Oil
- 2 Tbs Rice Vinegar
- ¼ teaspoon Sea Salt
- ¼ teaspoon ground Black Pepper
- 1 teaspoon minced Garlic
- 1 teaspoon minced Ginger
- 1 teaspoon Curry Powder
- ½ teaspoon Red Pepper Flakes
Instructions
- Mix together marinade ingredients
- Place chicken in a large glass dish or ziploc bag
- Pour marinade over chicken
- Refrigerate for at least 4 hours
- Prepare grill
- Cook chicken over indirect heat for 30-35 minutes or until no longer pink in middle
- Make sure to check the chicken every 5-10 minutes, flip and move the chicken around on the grill to prevent burning
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