This grilled chicken dish features a savory and sweet sesame glaze that caramelizes beautifully over an open flame. It is a fast dinner option that brings bold, smoky flavors to the table. Use a digital thermometer to ensure the chicken stays juicy and tender.
List of ingredients
- 6-8 boneless skinless chicken thighs (or breasts or tenders)
- 1/2 cup + 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons granulated garlic
- 1/2 teaspoon ground ginger
- Pinch of chili flakes (optional)
- 2 tablespoons sesame seeds for garnish
- 1/4 cup chopped cilantro for garnish
step-by-step instructions
- Prepare the Grill: Set up your grill fire to 350°F. Use pecan or hickory wood chunks to infuse the meat with a deep smoke flavor.
- Season the Meat: Brush 3 tablespoons of olive oil over both sides of the chicken pieces. Season evenly with kosher salt and fresh ground pepper.
- Combine Sauce Ingredients: In a mixing bowl, whisk together 1/2 cup of olive oil, brown sugar, rice vinegar, soy sauce, sesame oil, granulated garlic, ground ginger, and optional chili flakes.
- Thicken the Glaze: Transfer the sauce mixture to a saucepan over medium heat. Bring to a boil, whisking frequently for 3 to 5 minutes until the liquid thickens.
- Divide the Sauce: Remove the pan from the heat. Pour 1/2 cup of the glaze into a separate bowl for brushing on the chicken and keep the rest for final serving.
- Initial Grilling: Place the chicken over an indirect grill fire with the lid closed. Cook for 6 to 8 minutes to sear the meat.
- First Glazing: Flip the chicken pieces and apply a thick coating of the reserved glaze. Close the grill lid and continue cooking for 4 minutes.
- Final Glazing: Turn the chicken once more and brush with another layer of sauce. Close the lid and cook for another 2 to 3 minutes.
- Verify Temperature: Use a digital meat thermometer to ensure the internal temperature has reached 165°F.
- Rest and Garnish: Remove the chicken from the grill and let it rest for 5 minutes. Garnish with sesame seeds and chopped cilantro, then drizzle with extra sauce if desired.
Wood Selection for Smoke Flavor
Using Pecan Wood for Sweetness
Pecan wood provides a mild, sweet smoke profile that complements the brown sugar in the glaze. It is an excellent choice for poultry because it does not overpower the natural flavor of the chicken.
Applying Hickory for Boldness
Hickory offers a much stronger, pungent smoke that creates a traditional barbecue taste. Use this wood if you prefer a sharp contrast to the sweetness of the sesame sauce.
Exploring Fruitwoods like Apple
Apple or cherry woods produce a lighter, fruitier smoke that pairs well with rice vinegar. These woods are ideal if you want a subtle aromatic quality without a heavy smoke presence.
Choosing the Right Cut of Chicken
Advantages of Boneless Chicken Thighs
Thighs have a higher fat content than breasts, which prevents them from drying out over high heat. They remain juicy and flavorful even when cooked to the required internal temperature.
Using Chicken Breasts for Leaner Meals
Chicken breasts are a great lean alternative but require careful monitoring. To avoid toughness, ensure you do not overcook them beyond 165°F.
Preparing Chicken Tenders for Speed
Tenders are the fastest to cook and are ideal for kids or quick appetizers. Because they are smaller, reduce the initial indirect cooking time to avoid over-drying.
Grilling Technique Mastery
Setting Up a Two-Zone Fire
Indirect grilling involves placing the meat away from the direct heat source. This allows the chicken to cook through evenly without burning the exterior before the center is done.
The Role of the Grill Lid
Keeping the lid closed turns the grill into an oven, circulating heat around the meat. This ensures the chicken reaches 165°F efficiently while maintaining moisture.
Preventing Sauce Charring
Apply the sugar-based glaze toward the end of the cooking process. This prevents the sugars from burning and becoming bitter before the meat is fully cooked.
Why Meat Resting is Essential
Letting the chicken rest for 5 minutes allows the juices to redistribute throughout the meat. Cutting into the chicken too early causes the moisture to leak out, leaving the meat dry.
Customizing the Asian Glaze
Adjusting the Spice Level
Increase the amount of chili flakes or add a teaspoon of sriracha for a spicier kick. This balances the sweetness of the brown sugar with a sharp heat.
Reducing Sugar for Less Sweetness
You can swap a portion of the brown sugar for a small amount of honey or maple syrup. Alternatively, reduce the sugar by a tablespoon if you prefer a more savory profile.
Adding Fresh Aromatics
Stir in freshly minced garlic or grated ginger into the finished sauce for a punchier flavor. This adds a bright, sharp contrast to the cooked-down glaze.
Recommended Side Dishes
Serving with Steamed Jasmine Rice
Fragrant jasmine rice absorbs the extra glaze perfectly. Its neutral flavor balances the saltiness of the soy sauce and the tang of the vinegar.
Adding Stir-Fried Vegetables
Quickly sauté julienned carrots and sliced onions in a skillet while the chicken grills. These vegetables add a crisp texture and nutritional balance to the meal.
Pairing with Steamed Broccoli
Steamed broccoli florets provide a fresh, earthy taste that cuts through the richness of the sesame oil. Drizzle a bit of the extra sauce over the broccoli for added flavor.
Preserving and Reheating Leftovers
Refrigerator Storage Guidelines
Store leftover chicken in an airtight container or wrap it tightly in plastic wrap. It will remain fresh and safe to eat for up to 4 days in the refrigerator.
Managing Extra Sauce
Keep the remaining sauce in a sealed glass jar or covered container. The sauce can be stored for up to 2 weeks and used as a marinade for other proteins.
The Best Reheating Method
Avoid the microwave to prevent the chicken from becoming rubbery. Instead, slice the chicken and warm it in a skillet over medium heat with a splash of olive oil or extra sauce.
Troubleshooting Common Issues
Dealing with a Sauce that is Too Thin
If the sauce does not thicken after 5 minutes, continue simmering on medium heat while whisking. Ensure the sauce reaches a full boil to activate the thickening process.
Fixing Overcooked Chicken
If the chicken is slightly overdone, slice it thinly across the grain. Toss the slices in a generous amount of the reserved sauce to add moisture back into the meat.
Preventing Sticking on the Grill
Ensure the grill grates are clean and lightly oiled before adding the chicken. Brushing the chicken with olive oil before seasoning also creates a protective barrier.
Frequently Asked Questions
Can I use apple cider vinegar instead of rice vinegar?
Yes, apple cider vinegar is a suitable substitute, though it has a different tang. It will still provide the necessary acidity to balance the sugar and soy sauce.
Is this recipe suitable for a gas grill?
Absolutely. To get the smoke flavor on a gas grill, use a smoker box or a smoke tube filled with wood chips placed over the burner.
Can I make the glaze in advance?
Yes, you can prepare the sauce a few days ahead of time. Simply store it in the refrigerator and reheat it in a saucepan before brushing it on the grill.
What is the best substitute for soy sauce?
Coconut aminos are a great alternative for those avoiding soy. They provide a similar salty and savory flavor with a slightly sweeter undertone.
Can I use a different oil for the sauce?
While olive oil is used here, a neutral oil like avocado or canola oil works well. These oils have a higher smoke point and a less distinct taste.
Do I have to use a digital thermometer?
While not mandatory, a digital thermometer is the only way to guarantee the chicken is safe to eat without overcooking it. It removes the guesswork from grilling.
Print
Grilled Asian Chicken with Sesame Glaze
- Total Time: 30 minutes
- Yield: 6–8 servings 1x
- Diet: General
Description
Grilled Asian Chicken is a quick and delicious dinner to make on the grill. Smoky boneless chicken glazed in a quick sesame glaze.
Ingredients
- 6–8 boneless skinless chicken thighs (or breasts or tenders)
- 1/2 cup + 3 tablespoons olive oil (divided)
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons granulated garlic
- 1/2 teaspoon ground ginger
- pinch chili flakes (optional)
- 2 tablespoons sesame seeds (for garnish)
- 1/4 cup chopped cilantro for garnish
Instructions
- Step 1: Prepare a grill fire to 350° using pecan or hickory for smoke flavor.
- Step 2: Brush 3 tablespoons olive oil over both sides of the chicken and season with kosher salt and fresh ground pepper.
- Step 3: For the sauce: In a bowl, mix 1/2 cup olive oil with brown sugar, rice vinegar, soy sauce, sesame oil, garlic, ginger and chili flakes.
- Step 4: Place in a saucepan, cooking over medium heat. Bring the mixture to a boil, whisking often until sauce is thickened, about 3- 5 minutes.
- Step 5: Remove from heat. Pour ½ cup into a bowl for glazing the chicken and reserve remaining sauce for serving.
- Step 6: Cook chicken over indirect grill fire with the lid closed for 6- 8 minutes.
- Step 7: Turn the chicken and glaze with sauce in a thick coating. Close the grill and continue to cook another 4 minutes. Turn the chicken again, brushing with sauce.
- Step 8: Close the grill and cook another 2-3 minutes or until chicken reaches 165° using a digital meat thermometer.
- Step 9: Remove from grill and rest 5 minutes before serving.
- Step 10: Garnish with sesame seeds and chopped cilantro if desired. Serving with additional sauce drizzled over the chicken if desired.
Notes
Store: Leftover chicken can be kept in an airtight container or wrapped in plastic wrap in the refrigerator up to 4 days. Sauce Storage: Leftover sauce can be stored in covered container in the refrigerator up to 2 weeks. Reheat: Slice chicken and cook in a skillet with additional sauce or a light coating of olive oil. Cooking over medium heat, stirring occasionally until heated through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 295 kcal
- Sugar: 11 g
- Sodium: 579 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 137 mg