Quick Hunan Grilled Chicken
Experience bold and fiery flavors with this Quick Hunan Grilled Chicken recipe, featuring tender, juicy chicken thighs infused with a tantalizing marinade of soy sauce, rice vinegar, honey, sesame oil, and aromatic garlic and ginger. The star ingredient, Hunan-style chili paste, adds a signature heat and depth, perfectly balanced by a touch of honey for a subtle sweetness. Ready in just 35 minutes, this dish is ideal for busy weeknights yet impressive enough for entertaining. The chicken is grilled to perfection, creating a slightly charred exterior that locks in the rich, savory flavors. Garnished with sesame seeds and scallions, it's best served with steamed rice or sautéed vegetables for a complete meal that bursts with vibrant Asian-inspired flair.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 3 pieces garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon red chili flakes
- 2 tablespoons Hunan-style chili paste
- 2 stalks scallions, thinly sliced
- 1 tablespoon vegetable oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
In a medium bowl, whisk together soy sauce, dark soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, red chili flakes, and Hunan-style chili paste to create the marinade.
Pat the chicken thighs dry with paper towels and season lightly with salt and black pepper.
Place the chicken thighs into the marinade, ensuring that each piece is fully coated. Cover and let it marinate for at least 10 minutes at room temperature. For deeper flavor, you can marinate for up to 2 hours in the refrigerator.
Preheat your grill or grill pan over medium-high heat and brush with vegetable oil to prevent sticking.
Remove the chicken thighs from the marinade, letting any excess drip off, and place them on the preheated grill.
Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked through.
While grilling, brush the leftover marinade onto the chicken during the first few minutes of cooking, then discard any remaining marinade.
Once cooked, remove the chicken from the grill and let it rest for 5 minutes to retain its juices.
Garnish the chicken with sesame seeds and sliced scallions before serving.
Serve hot with steamed rice or sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 30% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 5.2 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 490 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
