Sticky Asian Grilled Chicken | Creme de la Crumb
Print

Sticky Asian Grilled Chicken

Quick and easy Sticky Asian Grilled Chicken with a sticky sweet and savory Asian sauce!
Course Main Course
Cuisine Asian
Keyword Chicken, sticky, teriyaki
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Tiffany

Ingredients

  • 4 boneless skinless chicken breasts, pounded to 3/4 inch thickness
  • salt and pepper to taste
  • 1 cup water
  • 1/3 cup soy sauce (I use low sodium)
  • 1/3 cup balsamic vinegar
  • 1 tablespoon Sriracha sauce (hot red chili sauce found in the Asian section of grocery stores) OR 1 tablespoon crushed red pepper flakes
  • 1/4 cup brown sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon minced garlic

Instructions

  • Add water, soy sauce, balsamic vinegar, sriracha sauce (or red pepper flakes), brown sugar, sesame oil, and garlic to a medium sauce pan. Cover and simmer for about 20 minutes until reduced down to half.
  • Uncover sauce pan and bring heat to medium-high, stirring regularly until thickened (about 8-10 minutes) then remove from heat. *Be careful not to let the sauce burn when it thickens.
  • Grease and preheat the grill. Season both sides of chicken with salt and pepper to taste. Grill for 5-6 minutes on each side until cooked through.
  • Drizzle chicken (or toss) with the sauce and garnish with cilantro, sesame seeds, or green onions if desired. Serve immediately.