August 14, 2017
Need a really good recipe for Asian Chicken but don’t want a crazy list of ingredients you don’t have on hand? Here’s Sticky Asian Grilled Chicken Breasts!
In fact, not only is this recipe awesome, but this sticky Asian grilled chicken breasts recipe is a freezer meal too! #WINNING!!!
Cade and I don’t do a lot of freezer meals. For one thing, we are food bloggers and are always making a new recipe so we don’t need food in the freezer. In fact, we use our food saver ALL THE TIME for meals we need to freeze after we made it.
Just a little plug here, if you haven’t bought a Food Saver yet, it’s time. No, really. It’s the best investment ever. We freeze everything and it’s so fresh when we reheat. Even soups and meats which usually aren’t great after cooking and freezing and then finally reheating.
Second, and I already mentioned this above now, but we don’t love a lot of reheated freezer meals. They just don’t taste as good. This sticky Asian grilled chicken thighs recipe packs a ton of flavor that only gets better in the freezer so let’s get into it!
Just press play and you can watch how to make this recipe and pass it along to your friends for freezer meals parties!
Sticky Asian Grilled Chicken Breasts
We love our Asian Sticky Slow Cooker Ribs recipe so much we needed a chicken version. You make the sauce and let it cool then save half in the fridge for up to 1 month and the other marinates the chicken in the freezer. When you’re ready to cook, just defrost the chicken in the fridge (you should never defrost chicken on the counter) and then let it sit out for five minutes before grilling.
If you’re done with being outside and at the grill just bake the chicken in a dish at 350 degrees for 30 minutes. Or you can cook in a skillet on the stove for 5 minutes per side at medium high heat that is turned to medium low just after adding the chicken. Read our How to Cook Chicken in a Pan for more information on the best way to cook on a stove top without under or over cooking and the secret to not having to cut through the chicken to see if it’s done. It’s so awesome!
We made you a full recipe video and hope it helps it all come together. Press play and tell us what you think!
Side note- we have a grill pan but I’m going to be buying this cast iron reversible grill pan so that I can use the griddle side for pancakes.
Sticky Asian Grilled Chicken Breasts
Recipe type: main dish
- 2 teaspoons ground ginger
- 2 teaspoons ground pepper
- 1 teaspoon onion powder
- 6 cloves garlic, minced
- 1tablespoon sweet chili sauce(found in the international section of the grocery store)
- ⅔ cup reduced sodium soy sauce
- ⅔ cup balsamic vinegar
- ⅔ cup brown sugar
- ⅔ cup honey
- 1 tablespoon cornstarch
- 1 tablespoon water
- 4 Chicken Breasts
- In a dish, whisk together the ginger, pepper, and onion powder. Add the garlic and mix again. Add the wet ingredients and whisk to combine.
- Heat the saucepan to medium heat and bring the sauce to a boil. Once it starts boiling, whisk the cornstarch and water together in a small dish and add 1 tablespoon of the hot liquid. Stir together and then while whisking in the saucepan, slowly drizzle in the cornstarch mixture. Whisk until it comes back to a boil and then turn to medium low and allow to simmer until it begins to reduce and thicken. This can take up to 10 minutes, or as little as 1-2 minutes. Remove from the heat and set aside to cool completely.
- Meanwhile, place chicken breasts in a ziploc bag and store in the fridge until the sauce is cool.
- Once cool, pour half of the sauce in with the chicken and marinate for 1 hour or overnight for ultimate flavor.
- *See note for freezer instructions.
- Place remaining marinade in a jar and store in the fridge.
- Heat a grill to medium high heat. Once hot, add the chicken and turn to medium heat. Cook for 5-6 minutes and turn over, baste the chicken with the remaining sauce and cook for 5-6 more minutes. Remove from the grill and let rest with tin foil sitting over it (not wrapped in foil) for 3 minutes and then slice and serve. We like ours over rice with freshly steamed or sautéed veggies. Serve with remaining sauce.
Serving size: 1 Calories: 651 Fat: 16.4 Fiber: 1.4 Protein: 41.2
This is such a delicious dish and you only need one pan to make the whole thing!