Asian Grilled Chicken

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

This super simple and quick Asian grilled chicken is the perfect excuse get outside and use my grill this Spring!

This super simple and quick Asian grilled chicken is the perfect excuse get outside and use my grill this Spring!Asian Grilled Chicken

Here is a tasty Asian inspired recipe for grilled chicken recipe I love to make when the weather warms. Letting it marinade overnight gives you the best results. This marinade is also great on boneless, skinless thighs. Serve this with a salad, rice or vegetables.

This super simple and quick Asian grilled chicken is the perfect excuse get outside and use my grill this Spring!
Print WW Personal Points
5 from 2 votes
Did you make this recipe?

Asian Grilled Chicken Recipe

295.9 Cals 39.9 Protein 11.4 Carbs 6.1 Fats
Yield: 3 servings
COURSE: Dinner
CUISINE: Chinese, Japanese


  • 6 thin boneless skinless chicken cutlets, 3 oz each

For the Marinade:

  • 2 tbsp lemon juice
  • 2 tbsp toasted sesame seeds
  • 2 cloves garlic, minced
  • 2 tsp fresh ginger, peeled and minced
  • 2 green onions, minced
  • 1/4 cup low sodium soy sauce, for gluten free, use tamari
  • 1/4 cup teriyaki sauce
  • 1 tsp honey
  • 2 tsp sesame oil


  • Combine all marinade ingredients in a small bowl.
  • Pour the mixture over the chicken, turn the pieces to coat evenly, cover and place in refrigerator a minimum of three hours, but preferably overnight.
  • Preheat grill to high.
  • Grill chicken top side down first until well browned charred, about 5 minutes, turn and cook on the second side about 3 more minutes.
  • Transfer to a serving platter.


Serving: 2cutlets, Calories: 295.9kcal, Carbohydrates: 11.4g, Protein: 39.9g, Fat: 6.1g, Fiber: 1.3g
WW Points Plus: 6
Keywords: Gluten Free, Kid Friendly, low carb

Leave a Reply

Your email address will not be published.

Rate this Recipe:


  1. anyway to make in an airfryer? if yes what temp and approx time? ty!

  2. WAY too salty

  3. This was amazing! the whole family really loved it. we doubled the recipe and I’m excited about tomorrow’s leftovers.

  4. Made this tonight with a side of sauteed bok choy and green onions and then added some fresh pineapple to grill. I ended up doing it on a cast iron grill skillet. So great!

  5. Just came across this recipe, this looks delicious! Someone recently gave me a small bottle of pineapple teriyaki sauce, do you think I could use with this marinade?

  6. Hi.  My son has a sesame allergy.   Can you recommend a replacement for the sesame oil in your recipes?

    Thanks you

  7. Just an FYI: make sure to grab gluten free Teriyaki Sauce or make your own! Teriyaki Sauce has wheat in it!

  8. This is fantastic the next day, cold at a picnic. This was our main dish at the picnic where my now-husband proposed to me!

  9. Do you think you could bake this chicken? It's too cold to grill here right now. If so, would you bake with or without the marinade?

  10. Kikkoman if you can find it.

  11. Hi,…I am from India and we have very limited options of sauces. Could you suggest which brand of Teriyaki sauce I need to pick. Or any recipe of making the sauce from scratch?

  12. I've only just discovered this site a week ago. already i've made 2 things from it that the whole family loved! i've always struggled getting the rest of my family to eat healthy and to stop making different things for me and something different for the rest of the house each night… i think i've found the answer!! Thank you!

  13. Really fab recipe, thank you! I didn't have any teriyaki sauce so just used some Mirin and pineapple juice. Divine!

  14. I am not sure what I did wrong, but mine came out SO salty. I followed to a T. I did marinate it for 24 hours.

  15. Was thinking about using this marinade for Ahi Tuna and letting it sit and them searing it… do you think that would be good??

  16. i think this would be good with shrimp also

  17. Gina, did you make the teriyaki recipe from scratch? I was wondering if I could use Yoshida sauce in replacement of the Teriyaki sauce?