Easy Asian Pan Grilled Chicken Thighs
These Easy Asian Pan-Grilled Chicken Thighs are juicy, flavour-packed, and incredibly simple to make. Marinated for just 30 minutes (or longer if you prefer), then grilled whole to perfection, they develop a beautifully caramelised exterior while staying tender and succulent inside. Let them rest for 10 minutes before slicing, and you’ll have a dish that’s bursting with bold, savoury goodness.
The marinade is where the magic happens. A delicious combination of soy sauce, garlic, ginger, and a hint of sweetness infuses the chicken with deep umami flavours. Whether you cook them in a grill pan, on a barbecue, or even under the broiler, the result is irresistible: golden-brown, slightly charred, and incredibly tasty.
Serve these Asian-inspired grilled chicken thighs with steamed rice, a crisp salad, or tucked into wraps for an easy meal. They’re perfect for weeknight dinners, meal prep, or even as a protein-packed addition to your favourite bowls.
Why You’ll Love This Recipe:
✔️ Quick & Easy – Minimal prep and fast cooking time make this a go-to recipe.
✔️ Incredibly Juicy & Flavourful – The marinade keeps the chicken moist and delicious.
✔️ Versatile & Customisable – Adjust the marinade with your favourite Asian-inspired ingredients.
✔️ Perfect for Meal Prep – Make ahead and enjoy throughout the week.
If you’re looking for a simple grilled chicken thigh recipe with big flavours, this Easy Asian Pan-Grilled Chicken Thighs dish is a must-try!
Grilled chicken thighs are so easy to adjust to your liking, for example this Gochujang Miso Grilled Chicken Thighs or what about Greek Chicken Gyros with Cucumber Tzatziki.
Easy Asian Pan Grilled Chicken Thighs
(1 votes, average: 5.00 out of 5)
Loading...Make easy Asian pan grilled chicken thighs for a quick, flavourful meal that pairs perfectly with rice and salad.
Ingredients
- 4 chicken thighs (± 450 g), left whole
- 2 grated garlic cloves
- 1/2 thumb size ginger, rated
- 1 tbsp sweet soy sauce
- 1 tbsp light soy sauce
- 2 tsp rice wine vinegar
- 2 tsp honey or brown sugar
- 2 tsp sesame oil
- 1 tsp chili flakes
- To serve
- A squeeze of lime juice
- 2-3 spring onions, finely chopped
Instructions
1. Mix the marinade ingredients together and ad the chicken thighs or breasts and massage into the sauce. Let it marinade in the fridge for 30 minutes (up until a day in advance).
2. Heat a grill pan or a heave based skillet until just starting to smoke, no need to add oil.
3. Add the chicken onto the hot pan and don’t move it.
4. Turn the heat down to medium / hot.
5. Let it grill undisturbed on this side for 3-4 minutes. With a pair of tongs gently lift a chicken slice, if it lets go of the pan without sticking it’s ready to flip, if not leave it on for a little whole longer.
6. Flip the chicken and grill for another 2-3 minutes on the other side (as a rule of thumb, you generally cook the chicken through 2/3 of the way on the first side and less on the 2nd side).
7. Remove the chicken from the pand and wrap in aluminium foil and let rest for 10 minutes.
8. Serve with a squeeze of lime juice, sesame seeds, spring onions and the resting juices poured over the top.
