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Need a really good recipe for Asian Chicken but don’t want a crazy list of ingredients you don’t have on hand? Here’s Sticky Asian Grilled Chicken Breasts!
In fact, not only is this recipe awesome, but this sticky Asian grilled chicken breasts recipe is a freezer meal too! #WINNING!!!
Cade and I don’t do a lot of freezer meals. For one thing, we are food bloggers and are always making a new recipe so we don’t need food in the freezer. In fact, we use our food saver ALL THE TIME for meals we need to freeze after we made it.
Just a little plug here, if you haven’t bought a Food Saver yet, it’s time. No, really. It’s the best investment ever. We freeze everything and it’s so fresh when we reheat. Even soups and meats which usually aren’t great after cooking and freezing and then finally reheating.
What is a Food Saver?
Air is the enemy of freshness and primary cause of freezer burn and dehydration in foods stored in the freezer, refrigerator and pantry. Ordinary storage methods trap air inside, causing food to lose flavor and nutrition over time.FoodSaver® Vacuum Sealing Systems combat the enemy with an air-tight seal.
Second, and I already mentioned this above now, but we don’t love a lot of reheated freezer meals. They just don’t taste as good. This sticky Asian grilled chicken thighs recipe packs a ton of flavor that only gets better in the freezer so let’s get into it!
Just press play and you can watch how to make this recipe and pass it along to your friends for freezer meals parties!
Sticky Asian Grilled Chicken Breasts
We love our Asian Sticky Slow Cooker Ribs recipe so much we needed a chicken version. You make the sauce and let it cool then save half in the fridge for up to 1 month and the other marinates the chicken in the freezer. When you’re ready to cook, just defrost the chicken in the fridge (you should never defrost chicken on the counter) and then let it sit out for five minutes before grilling.
read more: Looking for chicken recipes to make this summer? Try our Smoked Traeger Chicken Recipe next!
If you’re done with being outside and at the grill just bake the chicken in a dish at 350 degrees for 30 minutes. Or you can cook in a skillet on the stove for 5 minutes per side at medium high heat that is turned to medium low just after adding the chicken. Read our How to Cook Chicken in a Pan for more information on the best way to cook on a stove top without under or over cooking and the secret to not having to cut through the chicken to see if it’s done. It’s so awesome!
We made you a full recipe video and hope it helps it all come together. Press play and tell us what you think!
Side note- we have a grill pan but I’m going to be buying this cast iron reversible grill pan so that I can use the griddle side for pancakes.
What Side Dish goes with Sticky Asian Grilled Chicken Breasts?
We serve Sticky Asian Grilled Chicken over rice. There really doesn’t need to be another side dish.
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Sticky Asian Grilled Chicken Breasts
Sticky Asian Grilled Chicken Breasts
Ingredients
- 2 teaspoons Ground Ginger
- 2 teaspoons Ground Pepper
- 1 teaspoon Onion Powder
- 6 Cloves Garlic, minced
- 1 Tablespoon Sweet Chili Sauce, found in the international section of the grocery store
- ⅔ Cup Soy Sauce, reduced sodium
- ⅔ Cup Balsamic Vinegar
- ⅔ Cup Honey
- ⅔ Cup Brown Sugar
- 1 Tablespoon Cornstarch
- 1 Tablespoon Water
- 4 Chicken Breasts
Instructions
- In a dish, whisk together the ginger, pepper, and onion powder.2 teaspoons Ground Ginger, 2 teaspoons Ground Pepper, 1 teaspoon Onion Powder
- Add the garlic and mix again.6 Cloves Garlic
- Add the wet ingredients and brown sugar, whisk to combine.1 Tablespoon Sweet Chili Sauce, ⅔ Cup Soy Sauce, ⅔ Cup Balsamic Vinegar, ⅔ Cup Brown Sugar, ⅔ Cup Honey
- Heat the saucepan to medium heat and bring the sauce to a boil.
- Once it starts boiling, whisk the cornstarch and water together in a small dish and add 1 tablespoon of the hot liquid.1 Tablespoon Cornstarch, 1 Tablespoon Water
- Stir together and then while whisking in the saucepan, slowly drizzle in the cornstarch mixture.
- Whisk until it comes back to a boil and then turn to medium low and allow to simmer until it begins to reduce and thicken.
- This can take up to 10 minutes, or as little as 1-2 minutes.
- Remove from the heat and set aside to cool completely.
- Meanwhile, place chicken breasts in a ziploc bag and store in the fridge until the sauce is cool.4 Chicken Breasts
- Once cool, pour half of the sauce in with the chicken and marinate for 1 hour or overnight for ultimate flavor. *See note for freezer instructions.
- Place remaining marinade in a jar and store in the fridge.
- Heat a grill to medium high heat.
- Once hot, add the chicken and turn to medium heat.
- Cook for 5-6 minutes and turn over, baste the chicken with the remaining sauce and cook for 5-6 more minutes.
- Remove from the grill and let rest with tin foil sitting over it (not wrapped in foil) for 3 minutes and then slice and serve.
- We like ours over rice with freshly steamed or sautéed veggies. Serve with remaining sauce.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pan Roasted Chicken in an Herb Butter Sauce
This is such a delicious dish and you only need one pan to make the whole thing!
Still looking for a delicious dish full of Asian flavors? Try this easy garlic ginger glazed sticky pork!
This is one of my favorite recipes from you! How long would you recommend storing any left over marinade in the refrigerator?
Thank you so much Cierra! It keeps in the refrigerator for up to a week.
OMG! Made the Sticky Asian chicken recipe. It was so delightful. Such a good recipe! Thank you for sharing it.
Thank you so much Yvette! It is definitely a favorite in our house!
I would love to try this recipe. But do not have a grill. Can I make this in the oven? I know it won’t be the same. But want to still try it. Thanks.
Yes, absolutely! You can bake at 375 for 25-30 minutes or you can cook them on the stove top 5-7 minutes on each side. Enjoy!
Sooo yummy thank you for the inspiration.
Glad you enjoyed it Sheila!
OMG! Made the Sticky Asian chicken recipe. It was so delightful. Such a good recipe! Thank you for sharing it.
Very good flavor. Its on the spicy side but tastes very good. I made too much rice and sauce so now i just use the remaining together as a side
Thank you for the feedback Linda! You can never have too much rice or sauce in my book! So glad you enjoyed it!
Hi!
I am so excited to try this recipes; it looks fabulous!!
Do you think it would be okay to pound the chicken before marinating? Or does the breast have to retain its natural shape?
Thank you!!!
Oh yeah, that’s fine! Enjoy!!
Help me with my reading skills – when is the brown sugar added?
Withe the wet ingredients.
I met you two yesterday at TOFW and I was so inspired I decided to take my blog in a different direction. Sharing moments from mommyhood instead of using it as a platform to whine. So I dedicate this post to you two and all the beautiful speakers who spoke yesterday. Thank you for sharing your goodness. <3
https://pathwaystomommyhood.blogspot.com/2017/09/mommyhood-is-light.html?m=1
That is amazing Jenny!!! Can’t wait to hop over and read all about it. You’ve made our day!!
Looks delicious!!
Thank you!
Lol I love that intro. Literally the first thing that comes to mind when I see a new Asian recipe is that I’ll have to buy 15 different sauces, vinegars, oils, and pastes that I’ll never use in anything else. Still don’t have sweet chili sauce, but love this recipe! Looks fabulous.
Thanks! 🙂
– MAK
It’s so true!! We’ve found small bottles of the sweet chili sauce and have started using it in quite a few Asian and egg roll (American versions) recipes so that’s one I’m actually willing to keep! 🙂
hey girl- these look so yummy!