It’s Labor Day, the weekend where everything is suppose to be cooked outside, on the grill! Have I mentioned how much I’ve been missing our BBQ grill this summer? Ugh, summer’s just not the same without a BBQ. However, I refuse to let apartment living get in the way of my craving for some grilled chicken this long weekend. So, I made this Asian Grilled Chicken on my grill pan. Inside. On the stove. Sigh.
When you have an awesome marinade like this one, the chicken’s always moist and full of flavor, even if it’s cooked it in a more conventional way, like on a grill pan inside the kitchen. I just keep reminding myself in a couple months it will be freezing outside and no one will be lighting up the BBQ’s anyways. BTW, have you heard this coming winter is suppose to be colder than last year? Ugh! Last year was horrible, at least I thought so! On the bright side, you can still make this Asian Grilled Chicken inside on a grill pan like I did so you can have grilled chicken anytime of the year. I guess it’s a win-win after all.
Today I used boneless chicken thighs because, frankly, that’s what I had in the freezer. If you want to use a cut up whole chicken, or chicken breasts, go right ahead. I usually like to choose chicken with skin on and bone in for grilling but if you don’t have it, no worries…use what you have, just like I did today. These are boneless, skinless chicken thighs and they cooked up fast and were quite tasty!
TIP: Using boneless chicken breasts? Try pounding them a bit with a mallet to even out their thickness. They’ll cook more evenly and it tenderizes them some at the same time!
The tasty marinade for the grilled chicken has some common Asian ingredients you might already have in your kitchen….oyster sauce, chile garlic sauce, Chinese rice wine (or use dry Sherry) along with honey, lime, cilantro and green onions. I guess you could say this Asian Grilled Chicken is a cross between Chinese and Thai barbecued chicken. It’s really delicious and I hope you give it a try!Print
Asian Grilled Chicken
- Chicken, thighs, breasts or whole cut up chicken
For the Marinade
- 1/4 C. dry sherry (or Chinese rice wine)
- 1/4 C. oyster sauce
- 1/4 C. honey (or agave)
- 2 Tbls. Asian chile garlic sauce
- 2 limes, zest one lime and juice both
- 1/4 C. chopped cilantro
- 2 green onions, thinly sliced
- Combine marinade ingredients in bowl. Marinate chicken for at least a half hour, up to several hours.
- Heat grill pan. I set mine on a pretty high heat and oil my grill pan to help the chicken from sticking. Also, don’t forget to turn on your stove’s exhaust fan.
- Remove chicken from marinade. Discard leftover marinade (you can baste the chicken with the leftover marinade as it cooks if you want but probably easier and a little less messy on an outside grill). Place chicken pieces on grill pan and cook until chicken is cooked through. Cooking times will vary depending on size and type of chicken pieces being used. My chicken thighs took about 10-12 minutes to cook.
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