Grilled Asian Chicken Recipe

This is an excellent marinade. I omitted all the directions...instead I mixed up the ingredients and put them in a large plastic bag..didn't cook ingredients first. I marinated the chicken for 4 hours. Then I baked it in a 425 oven for 45 minutes in the marinade (per another reviewer)...I didn't bother to baste it...it turns a beautiful golden brown. I removed the ginger before baking. Also, instead of crushing the garlic, I diced it up really small...yum! One thing I will do next time is put foil in the pan that I'm baking in...makes cleanup much easier. This is very moist and tender.

Excellent marinade! I doubled the marinade sauce except for the sesame oil, which I kept the same, at 4 tsp. The sesame oil already has a strong flavor so I did not want it overpowering all of the other ingredients. I normally don't add slices of ginger to a marinade, I grate the fresh ginger root for a more ginger flavor in the sauce. To the sauce I added 3 cloves of garlic, crushed and also diced. I did not heat up the sauce in a pot as I chose to put it in a ziplock bag. Lastly I added about 2 to 3 Tablespoons of the honey, to taste. I did not want it too sweet but enough to balance out the other ingredients. I poked holes in the thickest part of the chicken breasts with a fork and placed the chicken in the bag to marinate all day. Instead of grilling, I threw them into a casserole dish along with the sauce. I baked the chicken at 400 degrees for 25 minutes. Very easy to put together with mouth watering results! I had tender, juicy chicken breasts. The meat was not dry or tough. The sauce was so delicious and balanced with a hint of ginger-not overpowering at all. I poured the sauce all over my rice - that is the way I like it. To complement my meal, I served this with, "Betsy's Mandarin Orange Salad," and "Sesame Broccoli Salad," all from this website, (all tasty salads by the way).

This is going on the "once a week list". We couldn't be happier with how good this is. I followed recipe exactly except for using organic low sodium tamari instead of regular soy and powdered ginger in stead of fresh, and did not heat the marinade. I made marinade, put in ziploc bag with chicken and marinated in fridge a few hours. I made a second batch of marinade (half amount) to use when grilling (did not heat marinade before). I followed advice of another reviewer and pounded the chicken breasts flat. We used free range organic 2.5 pounds. It took 5 minutes or less per side to cook. Served over rice. WOW

We used a double recipe for 5 chicken breasts. Used low salt soy and added 1 tsp red pepper flakes and 1 tbsp rice wine vinegar. We used a serving fork to puncture the chicken breasts for better penetration of the marinade. Heated the marinade after boiling for 15-20 minutes to thicken and poured over white rice. It was excellent--we will be using it again

So delicious! I threw in several breakfast pork chops since I only had 2 chicken breasts. I marinated the meat a bit longer than what the recipe called for (I long a more pronounced flavor) and grilled it to my liking. Paired this with a lo mein noodle recipe from this website. We are all stuffed!!!

Instead of using this as a marinade, I used it as a sauce to coat cooked chicken to make rice bowls. I doubled the recipe in a saucepan, then let it come to simmer and added a few teaspoons of cornstarch and whisked until thickened. I poured over cooked chicken chunks and topped with sesame seeds. Very very good.

This was an excellent recipe - my husband loved it! I added an extra clove of crushed garlic, and I cut up the chicken into chunks then marinated it for a full 2 1/2 hours. Instead of grilling it, I poured the marinade into a frying pan, reduced it slightly then added the chicken and cooked as normal. The taste was wonderful and well soaked into every bite. I paired it with some asian noodles tossed with some sesame oil and a little chili sauce for heat, then poured the sauce from the cooked chicken over top. Delicious!

This recipe was excellent! I'm assuming the honey was in the recipe to help brown the chicken, because I couldn't taste it. Also, I had no fresh garlic or ginger on hand, so I used dried. Amazing! I'm sure it will taste even better with fresh ingredients. I used bone-in chicken thighs that I left marinating for two hours, so the grill/cook time had to be adjusted for that. This was a delicious recipe that I will make again.

I marinated this overnight and grilled it the next day. I doubled the marinade, took out the chicken and boiled the marinade to use as a basting/ dipping sauce. I tasted the sauce and thought it was too sweet so I added some white vinegar and siracha sauce until I liked the spiciness, so when you bite into the chicken first you get the spicy sauce then the sweet and tender chicken

I was looking for an easy delicious recipe tonight with ingredients I had. This was a perfect choice. I followed the recipe mostly. I doubled the sauce, I only had teriyaki sauce, and I added dried onion flakes. I used my George Forman grill, and just tossed the chicken in the left over sauce afterwards. My little kids and husband went back for seconds. My kids kept saying how good it was. With it I made Jasmine rice and turned it into a simple fried rice with onion sauteed in sesame oil and 2 scrambled eggs. I will definitely be making this again and again. Thank you.

This had a subtle, nicely balanced flavor, but only after I fiddled with the marinade a bit. First, I used about half the amount of soy sauce called for. I know how it can permeate delicately flavored chicken and it could potentially have made it too salty as well. Half the amount was the right amount. Second, the type of sesame oil was not specified, and it should be. Does the submitter intend the light, cold-pressed sesame oil used for salads and for frying? Or did she intend the boldly flavored *toasted" sesame oil, used for flavor, usually not more than a dribble in ANY dish? I just used my own judgment, using the light sesame oil for the most part and just a little of the rich, brown, toasted sesame oil for its wonderful flavor. Ginger root is not something I use often so I rarely buy it (and I'm not terribly fond of it anyway). A light pinch of ground ginger sufficed. The honey was a nice addition, giving the chicken a beautiful glazed appearance once it came off the grill. The chicken was tender and moist, but I credit Hubs' expertise with grilling for that! Served with Classic Fried Rice and Easy Bok Choy, this was a delicious, darned near memorable meal, and beautiful in its presentation. (Note: I didn't see heating the marinade ingredients as necessary, so I didn't bother with that step. I just used the easier, more common method of just dumping everything into a Ziploc bag. I marinated the chicken as the submitter recommended, about 15 minutes)

This was good but would be better with longer marinating.

Used it for Chicken Thighs. I did not tweak and it was good.

The only change I will make next time is to marinate it longer to soak in more flavor.

Just wow. That’s all.

Made me sick. Too much oil

The chicken was fantastic! Moist and delicious!😀

Too much soya sauce flavour

My family liked it. On the grill I had to cook it for about 20 minutes at 350 (tempted dropped with basting). I scaled back the sesame oil because my family isn't a fan. I used about a 1 tsp. Duck sauce paired perfectly with it. Definitely try to use low sodium soy sauce if you can. I used regular soy sauce and there were a few bites I felt it was to much. Thanks for sharing the recipe

One of our favorite marinades!