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Sticky Asian Grilled Chicken Breasts [+ Video]

2 Reviews

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!

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! Sticky Asian sauce made with soy sauce and sweet chili sauce served over chicken and rice ohsweetbasil.com

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.

What is a Food Saver?

Air is the enemy of freshness and primary cause of freezer burn and dehydration in foods stored in the freezer, refrigerator and pantry.

Ordinary storage methods trap air inside, causing food to lose flavor and nutrition over time.

FoodSaver® Vacuum Sealing Systems combat the enemy with an air-tight seal.

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! Sticky Asian sauce made with soy sauce and sweet chili sauce served over chicken and rice ohsweetbasil.com

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.

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! Sticky Asian sauce made with soy sauce and sweet chili sauce served over chicken and rice ohsweetbasil.com

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!

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! Sticky Asian sauce made with soy sauce and sweet chili sauce served over chicken and rice ohsweetbasil.com

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.

What Side Dish goes with Sticky Asian Grilled Chicken Breasts?

We serve Sticky Asian Grilled Chicken over rice.  There really doesn’t need to be another side dish.

 

Sticky Asian Grilled Chicken Breasts

Sticky Asian sauce made with soy sauce and sweet chili sauce served over chicken and rice ohsweetbasil.com

Sticky Asian Grilled Chicken Breasts

5 from 2 votes
Prep Time: 1 minute
Cook Time: 12 minutes
Total Time: 13 minutes
Servings: 4
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!

Ingredients

  • 2 teaspoons ground ginger
  • 2 teaspoons ground pepper
  • 1 teaspoon onion powder
  • 6 cloves garlic minced
  • 1 tablespoon sweet chili sauce found in the international section of the grocery store
  • cup reduced sodium soy sauce
  • cup balsamic vinegar
  • cup brown sugar
  • cup honey
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 4 Chicken Breasts

Instructions

  • In a dish, whisk together the ginger, pepper, and onion powder.
  • Add the garlic and mix again.
  • Add the wet ingredients and brown sugar, 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.

Notes

To make this dish into a freezer meal, prepare as normal but use a food saver to remove the air or carefully press the air out of a ziploc. The chicken can remain frozen for up to 2 months. Remember to defrost in the fridge and discard any remaining sauce from the uncooked chicken bag.
Nutrition Facts
Sticky Asian Grilled Chicken Breasts
Amount Per Serving (1 g)
Calories 575 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Polyunsaturated Fat 3g
Cholesterol 103mg34%
Sodium 1664mg72%
Carbohydrates 92g31%
Fiber 1g4%
Sugar 83g92%
Protein 42g84%
* Percent Daily Values are based on a 2000 calorie diet.
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! Sticky Asian sauce made with soy sauce and sweet chili sauce served over chicken and rice ohsweetbasil.com
 

Pan Roasted Chicken in an Herb Butter Sauce

This is such a delicious dish and you only need one pan to make the whole thing!

Pan-Roasted Chicken in herb butter sauce is a deliciously easy recipe that brings everyone to the dinner table on time with its tempting aroma that floats throughout the house! budget friendly, low carb, new years resolutions

Still looking for a delicious dish full of Asian flavors? Try this easy garlic ginger glazed sticky pork!

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About the authors

Cheney Family

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

Leave a comment

15 comments

  • Sooo yummy thank you for the inspiration.

    • Reply
    • Glad you enjoyed it Sheila!

      • Reply
  • Very good flavor. Its on the spicy side but tastes very good. I made too much rice and sauce so now i just use the remaining together as a side

    • Reply
    • Thank you for the feedback Linda! You can never have too much rice or sauce in my book! So glad you enjoyed it!

      • Reply
  • Hi!

    I am so excited to try this recipes; it looks fabulous!!

    Do you think it would be okay to pound the chicken before marinating? Or does the breast have to retain its natural shape?

    Thank you!!!

    • Reply
    • Oh yeah, that’s fine! Enjoy!!

      • Reply
  • Help me with my reading skills – when is the brown sugar added?

    • Reply
    • Withe the wet ingredients.

      • Reply
  • I met you two yesterday at TOFW and I was so inspired I decided to take my blog in a different direction. Sharing moments from mommyhood instead of using it as a platform to whine. So I dedicate this post to you two and all the beautiful speakers who spoke yesterday. Thank you for sharing your goodness. <3
    http://pathwaystomommyhood.blogspot.com/2017/09/mommyhood-is-light.html?m=1

    • Reply
    • That is amazing Jenny!!! Can’t wait to hop over and read all about it. You’ve made our day!!

      • Reply
  • Looks delicious!!

    • Reply
    • Thank you!

      • Reply
  • Lol I love that intro. Literally the first thing that comes to mind when I see a new Asian recipe is that I’ll have to buy 15 different sauces, vinegars, oils, and pastes that I’ll never use in anything else. Still don’t have sweet chili sauce, but love this recipe! Looks fabulous.

    Thanks! 🙂

    – MAK

    • Reply
    • It’s so true!! We’ve found small bottles of the sweet chili sauce and have started using it in quite a few Asian and egg roll (American versions) recipes so that’s one I’m actually willing to keep! 🙂

      • Reply
  • hey girl- these look so yummy!

    • Reply

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