Asian Grilled Chicken

Asian Chicken


Boneless, skinless chicken thighs (about 3 lbs – family pack)

3/4 cup olive oil

1/4 cup soy sauce

1/4 cup brown sugar, packed

1 tablespoon fine garlic powder

1 tablespoon fine ginger powder

1 tablespoon fine black pepper


Place chicken in a large storage bag. In a small bowl whisk together olive oil, soy sauce, brown sugar, garlic, ginger & pepper. Pour into bag with chicken, remove air & close. Squish (I can’t think of a better word) bag to distribute the marinade. Refrigerate for at least 2 hours up to 24 hours. Grill until internal temperature is 165 degrees, about 25 to 30 minutes. Cover with foil and let rest 5 minutes before serving. Enjoy!

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