Barbecued Asian Chicken

    40 mins

    A sweet soy-ginger marinade quickly transforms chicken into a savoury delight.

    496 people made this

    Serves: 4 

    • 60 ml soy sauce
    • 20 ml sesame oil
    • 30 ml honey
    • 3 slices fresh ginger root
    • 2 cloves garlic, crushed
    • 4 skinless, boneless chicken breast halves

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
    2. Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.
    3. Preheat barbecue for medium-high heat. Drain marinade from chicken into a small saucepan.
    4. Bring to a boil, reduce heat and simmer over medium heat for 4-5 minutes. Set aside for basting.
    5. Lightly oil the barbecue hot plate.Cook chicken for 6 to 8 minutes each side, or until juices run clear when skewered.
    6. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.

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    Reviews in English (406)


    This is an excellent marinade. I omitted all the directions...instead I mixed up the ingredients and put them in a large plastic bag..didn't cook ingredients first. I marinated the chicken for 4 hours. Then I baked it in a 425 oven for 45 minutes in the marinade (per another reviewer)...I didn't bother to baste turns a beautiful golden brown. I removed the ginger before baking. Also, instead of crushing the garlic, I diced it up really small...yum! One thing I will do next time is put foil in the pan that I'm baking in...makes cleanup much easier. This is very moist and tender.  -  06 Feb 2007  (Review from Allrecipes US | Canada)


    I give this one 5 stars. I thought it was a very easy recipe and resulted in an excellent asian grilled chicken. Reminded me of an Japanese restaraunt I used to go to in downtown LA. I made everything per the recipe, except I doubled the marinade. This left me plenty for basting and drizzling. I also sprinkled sesame seeds on the sliced chicken. I served over Jasmine rice. Highly recommended.  -  29 Mar 2006  (Review from Allrecipes US | Canada)


    This recipe was alright, but lacked the true bento flavor I was after. I made a few changes: doubled the marinade, marinaded overnight and cooked on the stove top. I also recommend using sodium reduced soy sauce as it was very salty. I will not be making this again.  -  30 Aug 2004  (Review from Allrecipes US | Canada)