Asian-Inspired Grilled Chicken (Edit recipe)

This chicken. THIS CHICKEN. While it's not exactly prepared the same way, the flavor is similar to Char Siu Chicken. It has become the new favorite in our household. I use this marinade for different cuts of chicken too and it works with all of them. Another favorite is to use it on wings! It's juicy, crispy, smoky, absolutely bursting with delicious umami flavor. You will find that this becomes your new go-to because it's so easy and yields a stunning result every single time.

2 hours

1 hour and 30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	714
Fat:	52 g
Carbohydrates:	14 g
Protein:	40 g
Cholesterol:	190 g
Sodium:	1677 mg
Fiber:	1 g
Sugars:	10 g
Calculated per serving.

by Pooja Parikh

Serves: 4

Ingredients

Marinade

2 lb skin on Chicken Thigh, bone-in (about 4 chicken thighs)
2 Tbsp Sesame Oil
2 Tbsp Shaoxing Wine (Chinese Rice Wine)
1/4 cup Coconut Aminos
1 Tbsp Honey
1 tsp Dijon Mustard
1/4 tsp Fish Sauce
1/2 tsp Lime Zest
1 Lime, juiced
2 Tbsp Almond Butter
1 tsp Ginger Root, grated

Chicken Prep, Before Grilling

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine all marinade ingredients by whisking in a bowl until smooth.
Place chicken into a resealable bag or glass container and pour marinade over chicken. Gently massage to make sure chicken is fully covered.
Marinate for at least 2 hours, preferably overnight.
Before cooking, remove chicken from marinade and pat dry. Massage both sides of chicken with the olive oil, salt, pepper, and granulated garlic.
Traeger Grill instructions: Preheat to 225˚F. Place chicken thighs skin side-down and cook for 1 hour. Then increase the temperature to 425˚F and continue cooking skin side-down (on the hottest part of the grill) for about 15 minutes or until the skin is evenly browned, then flip and cook for another 5-10 minutes before removing from grill. Rest uncovered for 10 minutes, then serve!
Oven instructions: Preheat oven to 375˚F. Place chicken thighs skin side-up onto a parchment-lined baking sheet and bake for about 45 minutes, or until skin is crispy and browned and chicken reaches internal temp of 165˚F. Remove from oven and rest uncovered for 10 minutes before serving.
Air Fryer instructions: Preheat air fryer to 400F and cook skin side-up for 20-25 minutes, or until skin is crispy and browned and chicken reaches internal temp of 165˚F. Remove from oven and rest uncovered for 10 minutes before serving.
Serve with a squeeze of lime if desired!

Notes

For a non-Traeger grill, I would recommend cooking skin-side down in low, indirect heat for 1 hour, then turning up the heat and cooking in the hottest part of the grill skin-side down for 15 minutes or so, then flipping and cooking for another 5-10 minutes. In all methods, be sure to check your chicken with a meat thermometer to ensure it reaches an internal temperature of 165˚F!