Asian Glazed Chicken, with a delicious, easy sticky glaze!

Asian Glazed Chicken. A delicious, intensely tasty version of sticky chicken with a burst of several flavours from the Far East.

Asian Glazed Chicken

This Asian Glazed Chicken was inspired by the success of my Asian Glazed Pork Belly. I love well cooked pork belly and that sticky glaze goes extremely well with it.

I had some marinade left over once when I made the original recipe and decided that it might go well on chicken pieces too. Worth a shot, I thought.

It turned out deliciously well! It was a real finger licking good recipe that the whole family enjoyed.

Asian Glazed Chicken Breasts uncut on a white plate

Asian Glazed Chicken Breasts

The ingredients in this recipe may not be particularly familiar top you, but they are all readily available.

All of the ingredients are now easily found in the Asian food aisle at most large supermarkets. They are now staples in our home and are invaluable for quick meals like stir-frys.

Asian Glazed Chicken pieces with salad in the background

Asian Glazed Chicken

The recipe can use skin-on chicken parts which is how we usually have it at our house. But, it is adaptable to the backyard grill too.

Boneless chicken breasts

We usually use boneless skinless chicken breasts when preparing them on the grill.

Deboned chicken breasts for Chicken Parmesan Lasagna.

Deboned chicken breasts for Oven Fried Chicken Nuggets.

NOTE: I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. I freeze them until I have enough to cover a baking sheet then use the instructions in my post on making Chicken Stock here.

Since the chicken will cook faster on the grill, Start glazing it after the first 5 minutes and continue to turn and glaze several times until the chicken is fully cooked.

Of course you can cook them in the oven as well. However, boneless breasts do cook faster, so you’ll want to start glazing them earlier than bone-in chicken pieces.

Asian Glazed Chicken Breasts close up showing cut interior of the meat.

Asian Glazed Chicken Breasts

The marinade does double duty here, first to flavour the chicken while it soaks in all the great tastes contained in it. Secondly it is not wasted but transformed into the sticky glaze.

This marinade, when cooked, makes a very tasty sauce for rice or noodles too. You may want to double or triple the marinade recipe if you plan on serving it with either of those side dishes.

It can be served directly over steamed rice or lightly tossed through cooked noodles. Either way it’s very tasty.

 
Looking for more chicken dinner ideas. Be sure to check out this collection of our Most Popular Chicken Recipes of the last decade.

Our top Ten Chicken Recipes of the past 10 years. Image collage for Pinterest
 

Like this Asian Glazed Chicken recipe?

You’ll find hundreds of other great ideas in our Quick & Easy Dinners Category and even more in our Chicken Recipes Category.

Asian Glazed Chicken Breasts photo with title text for Pinterest

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Asian Glazed Chicken photo with title text for Pinterest

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Asian Glazed Chicken

Yield: 6 servings

Prep Time:
10 minutes

Cook Time:
1 hour

Additional Time:
2 hours

Total Time:
3 hours 10 minutes

Asian Glazed Chicken. A delicious, intensely tasty version of sticky chicken with a burst of several flavours from the Far East.

Ingredients

  • 3 lbs chicken pieces or boneless breasts

For the Marinade/Glaze

  • 1/4 cup hoisin sauce (oyster sauce will work too)
  • 1/4 cup low sodium soy sauce
  • 1/4 cup honey
  • 2 tbsp rice vinegar
  • 2 tsp crushed Chili paste (or 2 tsp finely minced fresh red chili)
  • 1 tbsp fish sauce
  • 1 1/2 tsp Chinese 5 spice powder
  • 1 tsp black pepper
  • 1 tbsp grated fresh ginger

Instructions

Mix all of the ingredients in the marinade together and pour over the chicken pieces in a large Ziploc Bag.

Marinate in the fridge for several hours or overnight.

Preheat the oven to 350 degrees F.

Remove the chicken pieces from the marinade and place them on a parchment paper lined baking sheet.

Roast for about 20 minutes before starting to glaze the chicken.

Reserve the marinade and pour it into your smallest saucepan. You can add all the same ingredients again to make extra sauce/glaze for rice or noodles at this point if you like.

Slowly simmer the marinade until it begins to become like a thin syrup; about maple syrup consistency.

In the last 40 minutes of roasting, begin to brush on layers of the glaze. I do this 4-6 times about every 10 minutes, to build good flavourful, sticky glaze on the chicken pieces.

Notes

This recipe can also be made on the grill as is shown with the chicken breasts in the photos. Since the chicken will cook faster on the grill, start glazing it after the first 5 minutes and continue to turn and glaze several times until the chicken is fully cooked.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving
Calories 526 Total Fat 21g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 13g Cholesterol 265mg Sodium 695mg Carbohydrates 19g Net Carbohydrates 0g Fiber 1g Sugar 16g Sugar Alcohols 0g Protein 61g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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