Description
This juicy and flavorful grilled chicken is marinated in a savory, slightly sweet Asian-style sauce. Perfect for a quick weeknight meal or summer BBQ!
Ingredients
Units
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- 4 boneless, skinless chicken breasts (or thighs)
- 1/4 cup (60ml) soy sauce (low sodium if preferred)
- 2 tablespoons honey (or brown sugar)
- 2 tablespoons sesame oil (or vegetable oil)
- 2 tablespoons rice vinegar (or lime juice)
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sriracha or red pepper flakes (optional, for heat)
- 1 teaspoon toasted sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
Instructions
- Make the marinade: In a bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, ginger, garlic, and sriracha (if using).
- Marinate the chicken: Place chicken in a resealable bag or shallow dish. Pour the marinade over and refrigerate for at least 30 minutes (or up to 8 hours for more flavor).
- Preheat grill: Heat the grill to medium-high heat (about 375–400°F or 190–200°C). Lightly oil the grates.
- Grill the chicken: Remove chicken from marinade and shake off excess. Grill for 5–7 minutes per side, or until internal temperature reaches 165°F (75°C).
- Rest & serve: Let chicken rest for 5 minutes before slicing. Garnish with sesame seeds and green onions.
- Enjoy! Serve with rice, stir-fried veggies, or a fresh salad.
Notes
- Swap chicken for tofu or shrimp for a different protein.
- Use coconut aminos instead of soy sauce for a gluten-free version.
- For extra char, brush with leftover marinade in the last 2 minutes of grilling.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.