12 Flavorful Asian Grilled Chicken Recipes To Try At Home

Hey there, lovely food enthusiasts!

I’ve stumbled upon some delightful Asian grilled chicken recipes that I am thrilled to share with you.

Picture the aroma of Vietnamese Lemongrass Chicken sizzling on the grill or the sweet glaze of Japanese Teriyaki making your dinner extra special.

These dishes promise to turn your meals into a vibrant culinary experience.

From Thai Coconut Lime to spicy Korean Gochujang, each recipe brings its own unique twist to your cooking routine.

Vietnamese Lemongrass Grilled Chicken

Vietnamese Lemongrass Grilled Chicken is a flavorful and aromatic dish that captures the essence of Vietnamese cuisine. This dish features chicken marinated in a mixture of fresh lemongrass, garlic, fish sauce, and other savory ingredients, resulting in a deliciously tender and juicy meal. Perfect for a family dinner or a gathering with friends, this dish pairs well with steamed rice or a fresh vegetable salad to complete the meal.

The key to a successful Vietnamese Lemongrass Grilled Chicken is the marinade, which infuses the chicken with a complex, savory flavor profile that’s both invigorating and satisfying. Grilling the chicken enhances these flavors, adding a smoky depth that complements the zesty lemongrass. Whether cooked on a traditional grill or a grill pan, this dish is sure to impress and transport your taste buds to the vibrant streets of Vietnam.

Ingredients (Serves 4-6):

• 6 boneless, skinless chicken thighs
• 3 stalks of lemongrass, finely chopped
• 4 cloves of garlic, minced
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 1 teaspoon ground black pepper
• 1 teaspoon chili flakes (optional)
• Fresh cilantro or green onions for garnish

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine the finely chopped lemongrass, minced garlic, fish sauce, soy sauce, oyster sauce, sugar, vegetable oil, black pepper, and chili flakes. Mix well until the sugar has dissolved and the ingredients are thoroughly combined.
2. Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the chicken.
3. Preheat the Grill: Heat your grill or grill pan to medium-high heat. If using a charcoal grill, make sure the coals are evenly distributed and glowing red before cooking.
4. Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the grill and cook for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is beautifully charred and cooked through.
5. Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes. This helps redistribute the juices for a more flavorful bite. Garnish with fresh cilantro or green onions before serving.

Extra Tips:

For the best results, make sure that the lemongrass is finely chopped to fully release its aromatic oils into the marinade. If you prefer a spicier dish, increase the amount of chili flakes or add a fresh chili to the marinade.

Additionally, when grilling, keep an eye on the chicken to prevent burning, as the sugar in the marinade can caramelize quickly. If using a grill pan indoors, consider using a fan or opening a window to manage any smoke produced during cooking.

Japanese Teriyaki Grilled Chicken

Japanese Teriyaki Grilled Chicken is a delightful dish that combines the savory, sweet, and slightly tangy flavors of teriyaki sauce with the smoky taste of grilled chicken. This dish is a staple in Japanese cuisine and is loved for its simplicity and delicious flavors. The key to a perfect Teriyaki Grilled Chicken lies in the marinade, which infuses the meat with a rich taste and keeps it juicy during the grilling process.

Whether you’re planning a family dinner or a small gathering with friends, this recipe is bound to impress and satisfy everyone at the table.

The preparation begins with making a homemade teriyaki sauce, combining soy sauce, mirin, sake, and sugar, creating a well-balanced flavor profile. The chicken is then marinated in this delectable sauce, allowing it to soak up all the aromatic flavors.

Once marinated, the chicken is grilled to perfection, achieving a slightly charred exterior while retaining a tender and juicy interior. This dish is often served with steamed rice and a side of vegetables, making it a complete and satisfying meal.

Ingredients (Serving Size: 4-6 people):

• 2 lbs (900 g) chicken thighs, skin-on and boneless
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 2 tablespoons sugar
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon vegetable oil
• 2 green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a medium bowl, combine soy sauce, mirin, sake, sugar, minced garlic, and grated ginger. Stir until the sugar is completely dissolved to form a smooth marinade.
2. Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for the best flavor infusion.
3. Preheat the Grill: Preheat your grill to medium-high heat, around 375°F (190°C). Lightly oil the grill grates with vegetable oil to prevent sticking.
4. Grill the Chicken: Remove the chicken from the marinade, allowing the excess to drip off. Place the chicken on the grill, skin-side down. Grill for 5-7 minutes on each side, or until the chicken is cooked through and has a nice char. The internal temperature should reach 165°F (74°C).
5. Glaze with Marinade: While grilling, occasionally brush the chicken with leftover marinade using a clean brush, to enhance the flavor and add a glossy finish. Make sure to boil any remaining marinade before using it as a glaze to kill any bacteria.
6. Garnish and Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes. Slice the chicken into bite-sized pieces. Garnish with chopped green onions and sesame seeds before serving. Enjoy with steamed rice and vegetables.

Extra Tips:

To guarantee the chicken remains juicy, avoid overcooking by using a meat thermometer to check for doneness. If you don’t have sake on hand, a dry white wine can be used as a substitute.

Always boil any leftover marinade before using it as a glaze to ensure it’s safe to consume. If you prefer a sweeter teriyaki sauce, adjust the sugar to taste. For an added smoky flavor, consider using a charcoal grill.

Thai Coconut Lime Grilled Chicken

Thai Coconut Lime Grilled Chicken is a delightful dish that perfectly blends the creamy richness of coconut milk with the zesty freshness of lime, all enhanced by the aromatic notes of Thai herbs and spices.

This dish is perfect for a summer barbecue or a cozy dinner at home, providing a burst of exotic flavors that will transport your taste buds straight to Thailand. The marination process infuses the chicken with a depth of flavor, guaranteeing each bite is juicy and packed with taste.

This recipe is designed for a serving size of 4-6 people, making it ideal for family gatherings or a dinner party with friends. The chicken is marinated for several hours, allowing the flavors to penetrate deeply, and then grilled to perfection, creating a deliciously charred and smoky exterior while maintaining a succulent interior.

Pair this dish with a side of jasmine rice or a fresh salad for a complete meal.

Ingredients:

• 4-6 boneless, skinless chicken thighs
• 1 cup coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• Zest of 1 lime
• 1 tablespoon brown sugar
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon chili flakes (optional)
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the coconut milk, fish sauce, soy sauce, lime juice, lime zest, brown sugar, minced garlic, grated ginger, ground coriander, ground cumin, and chili flakes (if using). Whisk all the ingredients together until the sugar is dissolved and the mixture is well-blended.
2. Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure all pieces are well-coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 2 hours, preferably overnight, to allow the flavors to fully penetrate the meat.
3. Preheat the Grill: When ready to cook, preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
4. Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Place the chicken thighs on the grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken has a nice char with grill marks.
5. Serve: Transfer the grilled chicken to a serving platter. Garnish with fresh cilantro leaves and serve with lime wedges on the side for squeezing over the top.

Extra Tips:

For the best results, opt for fresh lime juice and zest for an authentic burst of citrus flavor. If you prefer a spicier kick, feel free to increase the amount of chili flakes or add fresh chili peppers to the marinade.

Additionally, if you don’t have access to an outdoor grill, you can use a grill pan on the stovetop or an oven broiler as alternatives. Let the chicken rest for a few minutes after grilling to retain its juices before serving.

Chinese Five-Spice Grilled Chicken

Chinese Five-Spice Grilled Chicken is a delectable dish that combines the aromatic and robust flavors of Chinese five-spice powder with the smoky essence of grilled chicken. This dish is perfect for those who love a balance of sweet, savory, and spicy flavors, all wrapped in a perfectly charred exterior.

The five-spice powder, a blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds, is a staple in Chinese cuisine, providing a bold and fragrant touch to the chicken. Grilling the chicken not only imparts a smoky flavor but also helps lock in the juices, guaranteeing each bite is tender and flavorful.

This recipe serves 4-6 people, making it an excellent choice for family dinners or small gatherings. Whether you’re an experienced cook or a kitchen novice, this recipe is straightforward and rewarding, resulting in a dish that will impress any palate.

Ingredients (serves 4-6):

• 4-6 chicken thighs or drumsticks
• 2 tablespoons Chinese five-spice powder
• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• Salt and pepper to taste
• Chopped green onions and sesame seeds for garnish

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the Chinese five-spice powder, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk the ingredients together until well mixed to form a smooth marinade.
2. Marinate the Chicken: Place the chicken thighs or drumsticks in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, guaranteeing each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for the best flavor absorption.
3. Preheat the Grill: Preheat your grill to medium-high heat, approximately 375°F (190°C). If using a charcoal grill, allow the coals to become ashed over and glowing before starting.
4. Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the grill, skin side down. Grill for about 6-8 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and has a nice char on the outside.
5. Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes to allow the juices to redistribute. Garnish with chopped green onions and sesame seeds before serving.

Extra Tips:

For an even more intense flavor, consider marinating the chicken overnight. If you prefer a spicier kick, add a pinch of chili flakes to the marinade.

When grilling, avoid flipping the chicken too often to guarantee a nice crust forms on the outside. If you don’t have access to a grill, you can also bake the chicken in the oven at 375°F (190°C) for about 30-35 minutes, finishing under the broiler for a few minutes to achieve a crispy skin.

Korean Gochujang Grilled Chicken

Korean Gochujang Grilled Chicken is a savory and spicy dish that brings the rich flavors of Korean cuisine to your grill. The star ingredient, gochujang, is a Korean chili paste known for its bold umami flavor and moderate heat. When combined with other traditional ingredients, the marinade for this dish creates a complex and flavorful profile that deeply penetrates the chicken, resulting in an irresistible smoky, sweet, and spicy taste.

Perfect for barbecues or family dinners, this dish will surely be a hit with anyone who enjoys a good kick to their meal. This recipe is designed to serve 4-6 people, making it ideal for a small gathering or a hearty family meal. The chicken is marinated to perfection in a mixture that highlights the gochujang’s unique taste, balanced with hints of sweetness and acidity.

When grilled, the chicken develops a tantalizing char that enhances its flavor and aroma. Pair it with some steamed rice or fresh vegetables, and you have a complete meal that’s both satisfying and packed with vibrant flavors.

Ingredients:

• 2 pounds of chicken thighs (bone-in, skin-on)
• 1/3 cup gochujang (Korean chili paste)
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon vegetable oil
• Green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine gochujang, soy sauce, sesame oil, honey, rice vinegar, minced garlic, and grated ginger. Whisk the ingredients together until you achieve a smooth and well-blended marinade.
2. Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish, and let the chicken marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. Preheat the Grill: Before grilling, preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are evenly distributed.
4. Grill the Chicken: Lightly oil the grill grates with vegetable oil to prevent sticking. Place the marinated chicken thighs on the grill, skin side down. Grill for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and charred.
5. Rest and Garnish: Once cooked, remove the chicken from the grill and let it rest for a few minutes. This allows the juices to redistribute, guaranteeing moist and flavorful meat. Garnish with chopped green onions and sesame seeds before serving.

Extra Tips:

For an even deeper flavor, try scoring the chicken thighs before marinating them. This will help the marinade penetrate deeper into the meat. If you prefer a less spicy dish, reduce the amount of gochujang in the marinade.

It’s also a good idea to keep a small bowl of the marinade aside before adding it to the chicken, which you can use as a basting sauce while grilling. Always remember to discard any used marinade that has been in contact with raw chicken to prevent cross-contamination.

Enjoy your Korean Gochujang Grilled Chicken with side dishes such as kimchi or a fresh cucumber salad for a complete Korean-inspired meal.

Indian Tandoori Grilled Chicken

Indian Tandoori Grilled Chicken is a vibrant and flavorful dish that hails from the Indian subcontinent. Known for its striking red hue and smoky flavor, this dish is traditionally cooked in a tandoor, a cylindrical clay oven. However, it can easily be recreated at home using a grill or oven for a delicious, authentic taste.

The marinade, rich with spices and yogurt, tenderizes the chicken while infusing it with a complex and aromatic blend of flavors. When grilled to perfection, the result is juicy chicken with an irresistible char and a taste that will transport you straight to the streets of India.

This dish is perfect for gatherings and is sure to impress your guests with its bold flavors and enticing aroma. It’s typically served with a side of naan, basmati rice, or a fresh salad, making it a versatile choice for both casual meals and special occasions.

Whether you’re a seasoned cook or trying your hand at Indian cuisine for the first time, this recipe for Indian Tandoori Grilled Chicken is your gateway to experiencing one of India’s most cherished culinary traditions.

Ingredients (Serves 4-6):

• 1.5 kg (about 3 lbs) chicken pieces (legs, thighs, or a whole chicken cut into pieces)
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon ground turmeric
• 1 tablespoon ground garam masala
• 1 tablespoon ground paprika
• 1 tablespoon Kashmiri red chili powder (adjust for spice preference)
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• Salt to taste
• Fresh coriander leaves, for garnish
• Lemon wedges, for serving

Cooking Instructions:

1. Prepare the Chicken: If using a whole chicken, cut it into pieces. Make deep slashes in the flesh of the chicken pieces to allow the marinade to penetrate deeply. This will guarantee that the flavors are absorbed thoroughly.
2. Make the Marinade: In a large bowl, combine the yogurt, lemon juice, vegetable oil, coriander, cumin, turmeric, garam masala, paprika, Kashmiri chili powder, minced garlic, minced ginger, and salt. Mix well until a smooth paste forms.
3. Marinate the Chicken: Add the chicken pieces to the marinade, making sure they’re well-coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the chicken to absorb all the flavors and become tender.
4. Preheat the Grill: If using a charcoal grill, light the coals and allow them to turn white-hot before cooking. For a gas grill, preheat to medium-high heat. Alternatively, preheat your oven to 220°C (425°F) if using an oven.
5. Grill the Chicken: Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grill or a baking tray if using the oven. Grill for about 25-30 minutes, turning occasionally, until the chicken is cooked through and has a nice char on the outside. If using an oven, bake for 25-30 minutes, then switch to the broiler for a few minutes to achieve a charred finish.
6. Serve: Once cooked, remove the chicken from the heat and let it rest for a few minutes. Garnish with fresh coriander leaves and serve with lemon wedges on the side for an extra citrusy zing.

Extra Tips:

For the best flavor, allow the chicken to marinate overnight. If you must shorten the marinating time, make sure it’s at least 4 hours.

Adjust the spice levels according to your preference, especially the chili powder, to suit your taste. To achieve the signature red color of Tandoori Chicken, you can add a few drops of red food coloring to the marinade, but this is entirely optional.

Finally, always check the chicken’s internal temperature to guarantee it’s cooked to a safe 75°C (165°F). Enjoy your homemade Indian Tandoori Grilled Chicken with a side of naan or basmati rice for a complete meal.

Malaysian Satay Grilled Chicken

Malaysian Satay Grilled Chicken is a quintessential dish that captures the essence of Southeast Asian flavors. This dish features succulent chicken pieces marinated in a rich blend of spices, skewered, and then grilled to perfection. The marinade, which includes ingredients like lemongrass, turmeric, and coconut milk, infuses the chicken with a fragrant and mouth-watering aroma.

Traditionally served with a spicy peanut sauce, cucumber slices, and rice cakes, this dish is perfect for gatherings or family dinners, offering a delightful balance of savory, sweet, and spicy notes.

Creating an authentic Malaysian Satay Grilled Chicken involves a few key steps to guarantee the chicken remains juicy and flavorful. The secret lies in the marinade, which should penetrate the chicken thoroughly, and in the grilling technique that should be carefully monitored to avoid drying out the meat. With a serving size of 4-6 people, this recipe allows everyone to enjoy the delicious taste of Malaysia in their own backyard.

Ingredients (Serves 4-6):

• 2 pounds of boneless, skinless chicken thighs
• 2 stalks of lemongrass, finely chopped
• 4 cloves of garlic, minced
• 1 inch of fresh ginger, grated
• 2 teaspoons ground turmeric
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 cup coconut milk
• Salt to taste
• Bamboo skewers, soaked in water for 30 minutes

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the chopped lemongrass, minced garlic, grated ginger, ground turmeric, ground coriander, and ground cumin. Mix in the soy sauce, brown sugar, and coconut milk until you have a smooth marinade. Add salt to taste.
2. Marinate the Chicken: Cut the chicken thighs into bite-sized pieces. Add them to the marinade, making sure each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to develop.
3. Prepare the Skewers: While the chicken is marinating, soak the bamboo skewers in water for at least 30 minutes to prevent them from burning during grilling.
4. Skewer the Chicken: Once marinated, thread the chicken pieces onto the soaked skewers, leaving a little space between each piece to guarantee even cooking.
5. Preheat the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
6. Grill the Chicken: Place the skewers on the grill and cook for about 6-8 minutes per side, or until the chicken is cooked through and has a nice char. Baste with leftover marinade during grilling for extra flavor if desired.
7. Serve: Remove the skewers from the grill and let them rest for a few minutes. Serve the chicken with a side of spicy peanut sauce, cucumber slices, and rice cakes.

Extra Tips:

When preparing Malaysian Satay Grilled Chicken, it’s important to monitor the grill temperature closely. Too high of a heat can cause the chicken to char too quickly on the outside while remaining undercooked inside.

Additionally, soaking the bamboo skewers is essential to prevent them from catching fire. For an even deeper flavor, consider adding a bit of lime juice to the marinade for a tangy twist.

Finally, always let the grilled chicken rest for a few minutes before serving to allow the juices to redistribute, guaranteeing each bite is moist and flavorful.

Filipino Adobo Grilled Chicken

In this recipe, the chicken is first marinated to absorb all the aromatic flavors, then grilled to perfection, achieving a crisp exterior while remaining tender on the inside. The marinade not only enhances the taste but also aids in tenderizing the chicken, making it melt in your mouth. This recipe will guide you through marinating and grilling the chicken to achieve that perfect balance of flavors.

Ingredients (Serves 4-6):

• 3 lbs chicken thighs or drumsticks
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 1/4 cup brown sugar
• 6 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• Optional: sliced green onions and lemon wedges for garnish

Instructions:

1. Prepare the Marinade: In a large bowl, combine the soy sauce, white vinegar, brown sugar, minced garlic, bay leaves, black peppercorns, and ground black pepper. Stir the ingredients together until the sugar is dissolved and the mixture is well combined.
2. Marinate the Chicken: Place the chicken thighs or drumsticks in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor absorption.
3. Preheat the Grill: About 30 minutes before grilling, remove the chicken from the refrigerator to allow it to come to room temperature. Preheat your grill to medium-high heat, around 375°F to 400°F.
4. Grill the Chicken: Lightly oil the grill grates with vegetable oil to prevent sticking. Remove the chicken from the marinade, shaking off any excess liquid, and place it on the grill. Discard the used marinade. Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is nicely charred.
5. Rest and Serve: Once done, transfer the grilled chicken to a serving platter. Let it rest for a few minutes to allow the juices to redistribute. Garnish with sliced green onions and lemon wedges if desired, and serve hot.

Extra Tips:

For an even more flavorful Filipino Adobo Grilled Chicken, consider adding a splash of coconut milk to the marinade for a creamy texture.

If using a charcoal grill, add some soaked wood chips to the coals to infuse a smoky aroma into the chicken.

Always use a meat thermometer to verify the chicken is cooked perfectly without dryness.

Adjust the amount of vinegar and sugar according to your taste preference for a more tangy or sweet flavor profile.

Indonesian Sweet Soy Grilled Chicken

Indonesian Sweet Soy Grilled Chicken, known as Ayam Bakar Kecap in Indonesia, is a deliciously savory and sweet dish that brings the exotic flavors of Southeast Asia to your table. This dish features chicken marinated in a rich blend of sweet soy sauce, known as kecap manis, along with aromatic spices that infuse the meat with a tantalizing depth of flavor.

Grilling the chicken over an open flame or on a grill pan adds a smoky char that perfectly complements the sweetness of the marinade. This recipe serves 4-6 people, making it ideal for a family meal or a small gathering. The preparation involves marinating the chicken to allow the flavors to penetrate deeply, and then grilling it to perfection.

The result is tender, juicy chicken with a glossy, caramelized exterior that will have your guests reaching for seconds. Pair this dish with steamed rice and a side of fresh vegetables for a complete and satisfying meal.

Ingredients:

• 6 chicken thighs or drumsticks
• 1/2 cup kecap manis (sweet soy sauce)
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2 tablespoons lime juice
• 1 tablespoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 2 red chilies, finely chopped (optional)
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine the kecap manis, vegetable oil, minced garlic, lime juice, ground coriander, ground turmeric, ground black pepper, salt, and chopped red chilies. Mix well to create a smooth marinade.
2. Marinate the Chicken: Add the chicken thighs or drumsticks to the bowl, guaranteeing each piece is thoroughly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results, allowing the flavors to fully infuse the chicken.
3. Preheat the Grill: Prepare your grill for medium-high heat. If using a charcoal grill, guarantee the coals are evenly distributed for consistent cooking. For a grill pan, heat over medium-high heat until hot.
4. Grill the Chicken: Remove the chicken from the marinade, shaking off any excess. Place the chicken on the grill and cook for 6-8 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C) and has a nice charred appearance. Turn occasionally to prevent burning and baste with leftover marinade as needed.
5. Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes. Serve hot with lime wedges on the side for an extra burst of citrus flavor.

Extra Tips:

For the best results, use chicken thighs or drumsticks as they remain juicy and flavorful when grilled. If you can’t find kecap manis, you can make a substitute by combining soy sauce with brown sugar or molasses until you achieve a thick, syrupy consistency.

Adjust the amount of chilies to suit your desired level of heat, or omit them entirely for a milder version. Remember to keep an eye on the chicken while grilling to avoid burning the sweet marinade, and consider using indirect heat if necessary.

Singaporean Curry Grilled Chicken

Singaporean Curry Grilled Chicken is a delightful fusion of flavors that combines the rich, aromatic spices of curry with the savory goodness of grilled chicken. This dish is a symbol of Singapore’s multicultural culinary heritage, bringing together influences from Indian, Chinese, and Malay cuisines. The result is a tantalizing combination of spicy, savory, and slightly sweet flavors that will leave your taste buds craving more.

Perfect for a weekend barbecue or a family dinner, this dish is sure to impress with its vibrant color and robust taste.

To achieve the perfect Singaporean Curry Grilled Chicken, you’ll need to marinate the chicken with a blend of spices and coconut milk, which helps to tenderize the meat and infuse it with flavor. Grilling the chicken adds a smoky depth that complements the rich curry spices. Traditionally served with jasmine rice or flatbreads like roti, this dish can be accompanied by a revitalizing cucumber salad or a zesty lime wedge for added freshness.

Now, let’s explore the ingredients and cooking instructions to create this mouthwatering dish for 4-6 people.

Ingredients (Serves 4-6):

• 4-6 chicken thighs or drumsticks
• 1 cup coconut milk
• 2 tablespoons curry powder
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tablespoon lime juice
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine the coconut milk, curry powder, soy sauce, fish sauce, brown sugar, minced garlic, minced ginger, lime juice, vegetable oil, salt, and pepper. Mix well until all ingredients are fully integrated.
2. Marinate the Chicken: Add the chicken thighs or drumsticks to the bowl, making sure each piece is thoroughly coated with the marinade. Cover the bowl with plastic wrap or transfer to a large zip-lock bag. Let it marinate in the refrigerator for at least 2 hours, preferably overnight, to enhance the flavors.
3. Preheat the Grill: Preheat your grill to medium-high heat, around 375-400°F (190-200°C). If using a charcoal grill, make sure the coals are evenly distributed for even cooking.
4. Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the preheated grill. Grill for about 5-7 minutes per side, or until fully cooked with an internal temperature of 165°F (74°C). Keep an eye on the chicken to prevent burning.
5. Rest and Serve: Once done, remove the chicken from the grill and let it rest for a few minutes. This helps the juices redistribute within the meat. Garnish with fresh cilantro and serve with lime wedges on the side.

Extra Tips:

For an extra burst of flavor, consider basting the chicken with leftover marinade during grilling, but remember to bring the marinade to a boil first to kill any bacteria.

If you prefer a spicier kick, add a chopped chili or a teaspoon of chili paste to the marinade. To guarantee even cooking, try to use chicken pieces of similar size and thickness.

Always let the chicken rest after grilling to keep it juicy and tender. Enjoy this dish with a side of jasmine rice or roti to soak up the delicious curry flavors.

Burmese Ginger Grilled Chicken

Burmese Ginger Grilled Chicken is a delicious and aromatic dish that brings a taste of Myanmar right to your dining table. This recipe combines the warmth and spice of ginger with the savory flavors of soy sauce and garlic, creating a marinade that infuses the chicken with a delightful depth of flavor.

The grilling process adds a smoky char to the chicken, enhancing its taste and making it a crowd-pleaser at any barbecue or family dinner. The key to this dish is allowing the chicken to marinate for several hours, giving the flavors ample time to penetrate the meat.

This results in tender, juicy chicken pieces that are bursting with flavor. When paired with a side of steamed jasmine rice or a crisp salad, Burmese Ginger Grilled Chicken becomes a complete, satisfying meal. This recipe serves 4-6 people, making it ideal for gatherings or family meals.

Ingredients:

• 2 lbs (about 1 kg) chicken thighs or drumsticks
• 1/4 cup fresh ginger, finely grated
• 4 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 2 tablespoons vegetable oil
• 1 teaspoon ground turmeric
• 1/2 teaspoon black pepper
• 2 green onions, chopped (for garnish)
• Sesame seeds (optional, for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the fresh ginger, garlic, soy sauce, fish sauce, brown sugar, vegetable oil, ground turmeric, and black pepper. Whisk these ingredients together until the sugar is dissolved and the marinade is well-blended.
2. Marinate the Chicken: Add the chicken thighs or drumsticks to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover the bowl with plastic wrap or transfer the chicken and marinade into a large zip-top bag. Refrigerate for at least 4 hours, or overnight for best results.
3. Preheat the Grill: When you’re ready to cook, preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
4. Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the grill, skin side down if applicable, and cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the skin is beautifully charred.
5. Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes. This allows the juices to redistribute, ensuring the meat remains moist. Garnish with chopped green onions and sesame seeds before serving.
6. Enjoy: Serve the grilled chicken with your choice of sides, such as steamed rice or a fresh salad, and enjoy the rich, aromatic flavors of Burma.

Extra Tips:

To elevate your Burmese Ginger Grilled Chicken, consider using a charcoal grill for an added smoky flavor. If you’re pressed for time, a minimum marination of 2 hours will still impart a good amount of flavor.

For an extra zing, you can add a tablespoon of lime juice to the marinade. Remember to keep an eye on the grill to avoid flare-ups, which can burn the chicken. Finally, if you prefer a spicier kick, add a teaspoon of chili flakes to the marinade.

Cambodian Tamarind Grilled Chicken

Cambodian Tamarind Grilled Chicken is a delightful fusion of flavors that brings together the tanginess of tamarind with the savory notes of traditional Cambodian spices. This dish is perfect for those who enjoy a balance of sweet, sour, and savory.

The marinade infuses the chicken with a distinctive taste that’s both bold and invigorating, making it a standout at any barbecue or family dinner. The grilling process imparts a smoky essence that complements the rich flavors, creating a culinary experience that’s both exotic and comforting.

This recipe is designed to serve 4-6 people, making it ideal for gatherings or family meals. The key to this dish lies in the marination process, which allows the chicken to soak up the complex flavors of the tamarind and spices.

Paired with a simple side of steamed rice or fresh vegetables, Cambodian Tamarind Grilled Chicken is a well-rounded meal that highlights the unique elements of Southeast Asian cuisine. Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward and rewarding, promising a delicious outcome every time.

Ingredients:

• 4-6 chicken thighs (bone-in, skin-on)
• 1/2 cup tamarind paste
• 2 tablespoons fish sauce
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons vegetable oil
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 tablespoon lime juice
• Fresh cilantro leaves for garnish

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine the tamarind paste, fish sauce, soy sauce, brown sugar, minced garlic, grated ginger, vegetable oil, ground black pepper, paprika, and lime juice. Mix well until the sugar is dissolved and the ingredients are thoroughly combined.
2. Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Prepare the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, make sure that the coals are evenly distributed and have a light layer of ash before cooking.
4. Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the grill, skin-side down, and cook for about 5-7 minutes. Flip the chicken and continue to grill for another 5-7 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and caramelized.
5. Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes. This allows the juices to redistribute throughout the meat, guaranteeing a juicy result. Garnish with fresh cilantro leaves before serving.

Extra Tips:

For the best results, use chicken thighs with the bone in and skin on, as they tend to stay juicier during grilling. If you’re short on time and can’t marinate overnight, try to marinate for at least 4 hours to make sure the chicken absorbs the flavors.

For a more intense smoky flavor, consider adding a handful of soaked wood chips to the grill. Remember that grilling times may vary depending on the thickness of the chicken pieces and the heat of your grill, so always use a meat thermometer to make sure the chicken is cooked through.