A quick and easy, mess-free dinner recipe, chicken and vegetables are marinated in an sweet sesame ginger Asian inspired sauce before hitting the grill.
Whenever I don’t have a game plan for dinner, I always fire up the grill. Whether it’s my fast and easy grilled shrimp tacos or these Asian inspired grilled chicken and veggies, nothing is easier (or easier to clean!) than dinner cooked outside! It helps that it infuses everything with smoky, depth of flavor that my boys enjoy just as much as I do.
Ingredients
- Chicken: Chicken breasts are a great source of lean protein.
- Bell pepper: I like to use orange, yellow, and red peppers for the color and the somewhat sweeter flavor.
- Onion: A white or yellow onion adds mild, onion flavor.
- Soy sauce: Salty, umami flavor that is a classic ingredient in many Asian cuisines.
- Rice vinegar: Not as bitter as white vinegar, it has a mild, less acidic, more sweet flavor.
- Garlic: Aromatic, pungent, and somewhat nutty taste.
- Ginger: Fresh ginger has a strong, warm, spicy taste.
- Brown sugar: Adds some sweetness to balance out some of the salty, acidic flavors.
- Chili paste: Optional, but I love the kick of heat it brings to the dish.
- Olive oil: Used to marinate the chicken and coat the veggies to help get an even cook.
- Chinese five-spice: A delicious blend of star anise, cinnamon, fennel, Sichuan peppercorns, and cloves.
How to Make Asian Grilled Chicken and Veggies
Start your Asian grilled chicken and veggies by marinating the chicken in olive oil, soy sauce, rice vinegar, garlic, ginger, brown sugar, Chinese five-spice, and some salt and pepper. Let marinate for at least 30 minutes.
While chicken is marinating, wash and cut your bell peppers and onions into strips.
Then in a bowl, toss the veggies in olive oil, garlic, ginger, and some salt and pepper.
Pre-heat your grill to high heat, then add the chicken and cook 6-7 minutes per side.
Add the vegetables in the grill basket and cook until tender and caramelized, tossing regularly.
After letting the chicken rest, cut the chicken into strips.
Serve garnished with sesame seeds or green onions if you’d like, and enjoy your Asian Grilled Chicken and Veggies!
Tips From the Chef
- Ginger paste is a great thing to keep in your fridge to use in place of fresh ginger!
- To lean more into the Asian inspired flavors, add some sesame oil to the chicken marinade and garnish with sesame seeds!
- If you don’t have a grill basket, you can make a boat our of tin foil and cook your veggies in that.
Frequently Asked Questions
How do you know chicken is done cooking?
What if I don’t have a grill?
How do you store leftover grilled chicken?
More Grilling REcipes
- Grilled Eggplant Parmesan
- Coffee Rubbed Ribeye
- Grilled Salmon with Lemon Garlic Sauce
- Grilled Garlic Bread Bruschetta
- Grilled Shrimp Tacos with Cabbage Slaw
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If you need a quick and easy dinner for your family this week, than my Asian Grilled Chicken and Veggies is perfect for you.
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Grilled Chicken and Veggies with Ginger Soy Marinade?
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Grilled Chicken and Veggies with Ginger Soy Marinade
Ingredients
Soy Ginger Marinated Grilled Chicken
- 4 chicken breasts (boneless, skinless)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 cloves garlic (grated)
- 2 tablespoons minced ginger
- 1 tablespoon brown sugar
- 1 teaspoon chili paste (optional )
- ½ teaspoon salt
- ½ teaspoon Chinese five-spice powder
Grilled Vegetables
- 2 bell peppers (any color, seeded and sliced)
- 1 large onion (thinly sliced)
- 2 cloves garlic (minced)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons ginger (minced)
Instructions
- In a medium bowl, whisk together chicken marinade: soy sauce through Chinese five-spice powder. Add chicken breasts and marinate in the refrigerator for 30 minutes or up to overnight.
- In a large resealable plastic bag, add all of the grilled vegetables ingredients (peppers through ginger.) Seal tightly and toss well to coat evenly.
- When you're ready to cook, pre-heat grill to high heat. Grill the chicken breasts 5-7 minutes per side, flipping once, or until thermometer reads 165 degrees or more.
- Grill vegetables in a grilling basket until tender and caramelized, tossing frequently, about 9-11 minutes. Serve with grilled chicken.
Last Step:
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