Oriental Grilled Chicken

This Asian-marinated grilled chicken gets its flavor from a soak in soy sauce, rice wine, and toasted sesame oil with fresh ginger root and scallions. The marinade does all the work. An hour gives you good flavor; overnight transforms the chicken completely.

Brown sugar in the marinade caramelizes on the grill, creating charred, sticky edges that contrast with the juicy interior. The sesame oil adds a nutty depth you can smell from across the yard as the chicken hits the hot grates.

Cut the breasts in half before marinating. Thinner pieces absorb more marinade per bite and cook faster and more evenly on the grill, so you don’t end up with dry edges and a raw center.

Strain the used marinade, bring it to a rolling boil, and serve it as a sauce alongside the chicken. Boiling kills any bacteria from the raw meat and concentrates the flavors into a glossy drizzle.

Chef Tips

• Rub the marinade into the chicken, don’t just pour it over. Working it into the surface helps the soy sauce and ginger penetrate faster.
• Pat the chicken dry with paper towels before grilling. Excess marinade causes flare-ups and steaming instead of searing.
• Grill over direct high heat for good char marks, then move to indirect heat to finish cooking through without burning the sugar.
• This works equally well under a broiler if you don’t have a grill going.

Variations

• Spicy version: Add a teaspoon of sambal oelek or sriracha to the marinade.
• Thigh swap: Use boneless skinless chicken thighs for juicier, more forgiving meat that holds up better on the grill.
• Bowl style: Slice the grilled chicken and serve over steamed rice with pickled cucumbers and a drizzle of the boiled marinade.