Sticky Asian Grilled Chicken Recipe

grillmag August 1, 2016 0
Sticky Asian Grilled Chicken Recipe


  • 4 boneless skinless chicken breasts, pounded to ¾ inch thickness + salt and pepper to taste
  • 1 cup water
  • ⅓ cup soy sauce (low sodium)
  • ⅓ cup balsamic vinegar
  • 1 tablespoon Sriracha sauce (hot red chili sauce found in the Asian section of grocery stores) OR 1 tablespoon crushed red pepper flakes
  • ¼ cup brown sugar
  • 1 teaspoon sesame oil
  • 3 teaspoons minced garlic


  1. Add water, soy sauce, balsamic vinegar, sriracha sauce (or red pepper flakes), brown sugar, sesame oil, and garlic to a medium sauce pan. Cover and simmer for about 20 minutes until reduced down to half.
  2. Uncover sauce pan and bring heat to medium-high, stirring regularly until thickened (about 8-10 minutes) then remove from heat. *Be careful not to let the sauce burn when it thickens.
  3. Grease and preheat the grill. Season both sides of chicken with salt and pepper to taste. Grill for 5-6 minutes on each side until cooked through.
  4. Drizzle chicken (or toss) with the sauce and garnish with cilantro, sesame seeds, or green onions if desired. Serve immediately.

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