Grilled Asian Chicken

Grilled Asian Chicken

Grilled Asian Chicken is a recipe that I had almost forgotten about and that would have been a shame.

An easy to make soy-ginger-garlic marinade, infuses the chicken with a wonderful flavour and keeps it moist while on the grill.

This week I served it with Asparagus Strudel.  Fresh asparagus is now available at Farmer’s markets and in the grocery stores.


Grilled Asian Chicken

Serves 8


  • 1/2 cup ketchup (prefer low sodium)
  • 1/4 cup honey
  • 1/3 cup apple juice or white wine
  • 2 Tbsp low sodium soy sauce
  • 1 Tsp ground ginger
  • 2 Cloves garlic (peeled and cut into pea size pieces)
  • Liberal grinding pepper
  • 2 Kg (4 1/2 lb) skin on, bone in chicken thighs


Combine ketchup, honey, apple juice (or white wine), soy sauce, ginger, garlic and pepper.
GrilledAsianChicken marinade
Remove the skin from the chicken thighs, by lifting gently under the skin and pulling it off. Skin on thighs are a much better price than skinless and it is a quick and easy task to remove the skin.
Place the chicken pieces in a single layer in a deep flat dish (like a lasagna dish)
Grilled Asian Chicken Thigh ready for the marinade
Pour the marinade over the chicken. Cover the dish and marinade at least 45 minutes at room temperature or 3 - 24 hours in the refrigerator.
Grilled Asian Chicken with marinade
Take the chicken out of the refrigerator about a half an hour before grilling.
Heat the barbecue to medium. Drain the chicken pieces, reserving the marinade.
Grill the chicken for about 35 - 40 minutes or until chicken is tender and no longer pink. Frequently baste with the marinade and turn the chicken.
Grilled Asian Chicken
Leftovers are good cold or made into sandwiches the next day.
Have more chicken than you need?
When you finish marinating the chicken, you can remove some of the pieces with the marinade and freeze them. When you want to use them, defrost them and grill as above.

Comments are closed.