Grilled Asian Chicken

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An amazing asian marinade that makes this grilled chicken fantastic!

Grilled asian chicken skewers on a white plate.
I have been grilling a lot lately. And today when I was out in the hot North Carolina heat I realized something. This summer marks two years of blogging! If you need a good laugh, click here for one of my first recipes. I started my blog using a point and shoot camera with a flash. I have definitely come a long way in the last two years and can’t believe how much I have learned and grown along the way. I am so grateful to those that have supported me in my blogging journey. 🙂

Lets talk about this chicken though. BEST CHICKEN EVER!!!!!! And when you type in all caps, you know that means business. Or that I am yelling at you. Either way this was the BEST CHICKEN EVER! 🙂    This chicken had the best flavor that I have ever experienced in a marinade. I just couldn’t get enough. Not only was the asian marinade so flavorful, the chicken was grilled to perfect juicy tenderness. I already want to make this chicken again. This is hands down the best recipe that I have grilled this summer and I know that you guys will love it too!


Grilled Asian chicken on a white plate.

Grilled Asian Chicken

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An amazing asian marinade that makes this grilled chicken fantastic!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Alyssa Rivers
Servings: 4 Servings


  • 4 Chicken Breasts cut into large chunks
  • 1 teaspoon garlic powder
  • 1/2 cup rice vinegar
  • 1/2 cup soy sauce
  • 2 Tablespoons Hoisen Sauce
  • 3/4 cup brown sugar
  • 2 teaspoons sesame oil
  • 1 Tablespoon sesame seeds
  • 1/2 teaspoon ginger
  • 1 Tablespoon peanut butter
  • 1/3 cup hot water
  • 1 red bell pepper cut into chunks
  • 1 green bell pepper cut into chunks
  • 6 skewers


  • Combine the garlic powder, rice vinegar, soy sauce, hoisen sauce, brown sugar, sesame oil, sesame seeds, and ginger. Combine the hot water and peanut butter until smooth and add this to the marinade.
  • Place the chicken into the marinade, and cover and marinate at least 3 hours.
  • Put the chicken on the skewers with the pepper in between. Grill on medium heat for about 5-7 minutes on each side or until chicken is no longer pink.
  • (Optional) While the chicken is cooking, place the marinade in a medium sized saucepan. Bring to a boil for about 4-5 minutes and turn to low and let simmer until the chicken is done. Pour over the cooked chicken skewers for extra sauce. I always do this because I hate wasting the marinade. 🙂


Serves: 4

Calories526kcal (26%)Carbohydrates51g (17%)Protein53g (106%)Fat11g (17%)Saturated Fat2g (10%)Cholesterol145mg (48%)Sodium2046mg (85%)Potassium1121mg (32%)Fiber2g (8%)Sugar45g (50%)Vitamin A1109IU (22%)Vitamin C65mg (79%)Calcium76mg (8%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine Asian American
Keyword chicken recipes, grilled asian chicken, grilled chicken recipes
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. HI I was wondering if I could use a peanut butter substitute like WOW butter made from roasited soy beans since my son has a peanut allergy.

    Thank you for your time

  2. Is there an alternative to Hoisen sauce? I am sure that it is a key ingredient, but I try not to buy processed food, especially with artificial colors and flavors. Thanks.

  3. I was so excited to try this. Unfortunately, it had a bit too much tang for us from the vinegar. However, please know that I really like your blog. I think this is one of the few times that one of your recipes hasn’t been a keeper.

  4. This look soooo good. I can’t wait to try it. This might be a “duh” question, but is the 1/2 t ginger ground ginger or fresh grated? Thanks!

  5. I’m already sick of grilling. It’s always the same old. Chicken, burgers, sausage and I can’t take it anymore. Until now… You gave me hope that I can make it to the end of summer. These grilled Grilled asian chicken bobs will be made at least three times. Thanks.

  6. In two years, you’ve gotten to an awesome point in your blogging career. I have to say, I envy you a bit because I’ve been at it for awhile, lol! But these pictures are stunning and it looks very tasty! I’m on kabob kick, so I’m sure these will make it to my weekly menu soon.

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