Grilled Asian Chicken
Tender chicken marinated in bold Asian flavors and grilled to juicy perfection, makes this Grilled Asian Chicken a family favorite. The easy to make marinade is incredibly tasty and gives the chicken mouth-watering flavor.
Servings 6
Ingredients
- 3 large chicken breasts
- ¼ cup liquid aminos
- 2 cloves garlic, grated
- 2 tablespoons rice wine vinegar
- 2 tablespoons Sambal
- 2 tablespoons avocado oil
- 1 tablespoon sugar-free honey
- 2 teaspoons toasted sesame oil
- 1 teaspoon Sriracha
- 1 teaspoon fresh ginger, grated
Instructions
- Add all of the ingredients except the chicken, into a small mixing bowl.
- Whisk until well combined. Then reserve ⅓ cup to brush over the chicken later, and se the rest aside.
- Slice each chicken breast in half, to give you 6 thinner pieces. Using a meat mallet, pound out the thicker part of the chicken, making each piece level and flat.
- Place the chicken in a food storage bag or container, and pour the majority of the marinade over the top. Seal up the bag, making sure all the chicken is covered, and marinate for 4 hours, or up to 8 hours in the fridge.
- Heat your outdoor grill or indoor grill pan and grill for 5-6 minutes, then flip. Grilling time will depend on how thick your chicken is.
- Brush a generous amount of the reserved ⅓ cup of marinade over the tops and close the cover.
- Grill until the chicken reaches at least 165°F, when checked with a meat thermometer. Let the chicken rest for a few minutes before slicing and serving.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Grilled Asian Chicken
Amount per Serving
Calories
247
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Carbohydrates
1
g
0
%
Protein
27
g
54
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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