Grilled Chicken with Soy-Ginger Sesame Glaze

This Asian Grilled Chicken is a quick, flavorful way to enjoy lean, high-protein chicken—perfect for the grill or an indoor grill pan. The simple marinade balances sweet, savory, and tangy notes, and marinating overnight yields the best results. It’s ideal for family dinners, weeknight meals, or prepping extra protein for salads and bowls.

Asian Grilled Chicken

This Asian-inspired grilled chicken is versatile and easy to prepare. Use thin-sliced boneless, skinless chicken cutlets, or pound thicker breasts to even them out. The marinade includes sesame, ginger, garlic, soy, teriyaki and a touch of honey for balance. Grill quickly over medium-low heat so the lean chicken stays tender and juicy. You can make this outdoors on a grill or year-round on a heavy grill pan.

Ingredients You Will Need

The marinade uses nine ingredients to build a balanced Asian flavor—sweet, savory and slightly tangy. Exact measurements are listed in the recipe section below.

• Chicken breast: Thin boneless, skinless cutlets work best. If using whole breasts, pound evenly and slice into cutlets. Boneless skinless thighs are an alternative.
• Lemon juice: Adds brightness and helps tenderize the chicken.
• Toasted sesame seeds: Toasted seeds have a richer flavor; toast them briefly in a dry skillet until golden and watch carefully to avoid burning.
• Aromatics: Minced garlic and green onions add savory depth.
• Fresh ginger: Peel and mince for a warm, spicy undertone.
• Low-sodium soy sauce: Provides an umami base; use tamari for gluten-free cooking.
• Teriyaki sauce: Adds a sweet-savory glaze—choose a gluten-free version if needed.
• Honey: Balances the saltiness with a touch of sweetness.
• Sesame oil: A little goes a long way—adds a nutty aroma and helps prevent the lean chicken from drying out.

What is the secret to grilling chicken?

• A great marinade: It tenderizes the meat and infuses flavor throughout.
• Don’t overcook: Thin cutlets cook quickly. Aim for an internal temperature of 165°F (74°C) and remove from heat as soon as they reach that temp to keep them juicy.

How to Make Asian Grilled Chicken

Follow these straightforward steps for reliably tender grilled chicken. Detailed recipe quantities are listed below.

1. Make the marinade: Whisk together lemon juice, toasted sesame seeds, minced garlic, minced ginger, minced green onions, low-sodium soy sauce (or tamari), teriyaki sauce, honey, and sesame oil.
2. Marinate the chicken: Place chicken cutlets in a shallow dish or resealable bag, pour the marinade over them, and turn to coat. Refrigerate for at least 3 hours, ideally overnight.
3. Preheat and oil the grill: Heat a grill or grill pan to medium-low and brush the grates or pan with oil to prevent sticking.
4. Grill the chicken: Cook the cutlets 2–3 minutes per side until well browned and cooked through. Watch closely to avoid charring.
5. Garnish and serve: Transfer to a platter and finish with extra toasted sesame seeds and sliced scallions.

Variations

• Protein swaps: Use boneless skinless thighs, shrimp, or salmon with the same marinade.
• Citrus: Substitute lime juice for lemon for a brighter finish.
• Ginger alternatives: If you don’t have fresh ginger, use about 3/4 teaspoon dried ground ginger.
• Allergies and diets: Use avocado or neutral oil instead of sesame oil for sesame allergies; use tamari or coconut aminos for a gluten-free option.
• Sweeteners: Swap maple syrup or agave for honey if preferred.
• Spicy: Add a splash of sriracha or chili paste to the marinade for heat.
• No grill: Cook on a hot grill pan or cast-iron skillet on the stove until nicely browned and cooked through.

What to Serve with Grilled Asian Chicken

• Salad: Serve over mixed greens with carrots, scallions and mandarin oranges for a refreshing Asian-style salad.
• Grilled vegetables: Zucchini, corn on the cob, or charred bell peppers pair beautifully.
• Other veggies: Spicy garlic edamame, sautéed bok choy, ratatouille, or an Asian cabbage slaw make great sides.
• Rice: White rice, brown rice, or edamame fried rice are classic choices.
• Skewers: Cut the chicken into bite-size pieces and skewer with onions and peppers for kebabs.

Storage

Grilled Asian chicken keeps well and is great for meal prep.

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months in a freezer-safe container.
• Serving leftovers: Enjoy cold on salads or reheat gently in the microwave or on the stove until warmed through.

More Grilled Chicken Ideas

Try other grilled chicken variations for different flavor profiles: Houston’s Grilled Chicken Kale Salad with Peanut Vinaigrette; Cilantro Lime Chicken; Grilled Chicken Caprese; Grilled Chicken Sandwich; Chicken Yakitori.

Recipe: Asian Grilled Chicken