Bright, sticky, and perfectly charred, this Grilled Asian Chicken is the kind of weeknight winner that also shines at backyard cookouts. Tender pieces of chicken are marinated in a sweet-savory sauce with garlic, ginger, hoisin, soy, and a hint of nutty sesame and peanut butter. Skewered with colorful red and green bell peppers, these kebabs cook quickly over a hot grill and finish with a sprinkle of sesame seeds for crunch and flavor. The recipe is intentionally simple, uses pantry-friendly ingredients, and yields a crowd-pleasing main you’ll want to make again and again.

Why you’ll love this recipe

Quick: The chicken is cut into 1-inch pieces for fast grilling, so dinner comes together in under 30 minutes active time.
Flavor-packed: A balance of sweet, salty, and umami from brown sugar, soy sauce, and hoisin sauce makes each bite addictive.
Textural contrast: Soft chicken and crisp bell peppers create satisfying bites, finished with nutty sesame seeds.
Packed for gatherings: Skewers are easy to serve and perfect for entertaining or meal prep.

Ingredients

4 boneless chicken breasts, cut into 1-inch pieces
1 teaspoon garlic powder
½ cup rice vinegar
½ cup soy sauce
2 tablespoons Hoisin sauce
¾ cup brown sugar
2 teaspoons sesame oil
1 tablespoon sesame seeds
½ teaspoon ginger
1 tablespoon peanut butter
⅓ cup hot water
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
6 skewers

Notes on ingredients

The ingredient list is intentionally straightforward. Use boneless chicken breasts trimmed of excess fat and cut into uniform 1-inch pieces so they cook evenly. If your skewers are wooden, soak them in water for 20–30 minutes before threading to prevent burning on the grill. The small amount of peanut butter and hot water help emulsify the sauce for a glossy, clingy marinade; if you prefer a different nut flavor, an equal amount of almond butter can be used.

Prep tips

Cut the chicken into even pieces for consistent cooking time.
Thread the chicken and bell pepper chunks onto skewers so there’s a little space between pieces for heat circulation and even charring.
Let the chicken marinate at least 30 minutes if time allows; this helps the flavors penetrate the meat.
Bring the skewers to room temperature for about 15 minutes before grilling to ensure even cooking.

Grilled Asian Chicken — Step-by-step Instructions

Follow these clear steps to make the Grilled Asian Chicken. The directions below keep the original order of preparation but are rewritten for clarity and consistency with the ingredient list.

Prepare the sauce: In a medium mixing bowl, combine 1 teaspoon garlic powder, ½ cup rice vinegar, ½ cup soy sauce, 2 tablespoons Hoisin sauce, ¾ cup brown sugar, 2 teaspoons sesame oil, 1 tablespoon sesame seeds, ½ teaspoon ginger, 1 tablespoon peanut butter, and ⅓ cup hot water. Whisk until the brown sugar and peanut butter are fully dissolved and the mixture is smooth and slightly glossy.
Marinate the chicken: Place the 4 boneless chicken breasts, cut into 1-inch pieces, in a shallow dish or resealable bag. Pour about two-thirds of the prepared sauce over the chicken, reserving the remaining one-third for basting and serving. Toss the chicken pieces so they are evenly coated, then cover the dish or seal the bag. Refrigerate to marinate for at least 30 minutes; up to 4 hours is fine if you want more flavor.
Soak skewers (if using wooden skewers): If your skewers are wooden, submerge all six skewers in water for 20–30 minutes before assembling to keep them from burning on the grill.
Thread the skewers: Remove the chicken from the marinade, letting excess drip back into the bowl. Thread the marinated chicken pieces onto the six skewers, alternating with chunks of 1 red bell pepper and 1 green bell pepper that have been cut into chunks. Leave a little space between pieces so heat can circulate and the pieces cook evenly.
Preheat the grill: Heat your grill to medium-high so it reaches a steady temperature suitable for quick searing without burning. If using a gas grill, preheat with the lid closed for about 10 minutes. If using charcoal, wait until the coals are glowing and covered with ash.
Grill the skewers: Place the assembled skewers on the preheated grill. Cook for about 3–4 minutes per side, turning every few minutes to develop even char marks and to prevent flare-ups. After each turn, brush the cooking side lightly with some of the reserved sauce to build up a glossy, flavorful coating. Continue grilling and turning until the chicken pieces reach an internal temperature of 165°F (74°C) and are cooked through. Total grill time is usually about 12–16 minutes depending on heat and skewer thickness.
Finish and rest: When the chicken is cooked, move the skewers to a cooler part of the grill or a serving plate. Let them rest for 3–5 minutes so juices redistribute and the sauce sets slightly.
Serve: Drizzle any remaining reserved sauce over the skewers and sprinkle with additional sesame seeds if desired. Serve the Grilled Asian Chicken hot with steamed rice, a simple salad, or wrapped in warmed flatbreads for a casual meal.

Serving suggestions

This Grilled Asian Chicken pairs beautifully with plain steamed jasmine rice, sticky rice, or a light Asian slaw. For a low-carb option, serve over a bed of steamed broccoli and cauliflower rice. Add a wedge of lime for a bright finish, or offer sliced green onions and extra sesame seeds on the side. For a complete meal, serve alongside pickled cucumbers or a quick cucumber salad to cut through the sweetness of the glaze.

Make-ahead and storage

Make-ahead: Marinate the chicken up to 4 hours in the refrigerator. Do not marinate longer than recommended to avoid texture changes from the acidic rice vinegar.
Refrigerate: Store leftover cooked skewers in an airtight container for up to 3 days.
Reheat: Warm gently in a 350°F (175°C) oven for 10–12 minutes or microwave in 30-second intervals until heated through. Reapply a little reserved sauce or a splash of water if the chicken seems dry.

Recipe variations and swaps

Veggie-forward: Add chunks of zucchini or mushrooms to the skewers for more veggie variety.
Spicy kick: Stir in ½ teaspoon of crushed red pepper flakes or a teaspoon of sriracha to the sauce if you like heat.
Nut-free option: Swap the peanut butter for 1 tablespoon of sunbutter or omit it entirely and increase the sesame oil by 1 teaspoon to preserve some nuttiness.
Extra-glaze: For a thicker glaze, simmer the reserved sauce on the stove for 3–4 minutes until slightly reduced before brushing on the skewers during the final minutes of grilling.

Troubleshooting

Chicken is dry: Check that the chicken pieces are cut uniformly to prevent overcooking. Remove from the grill as soon as an instant-read thermometer reads 165°F (74°C).
Sauce is too thin: Reduce it gently in a small saucepan over medium-low heat for a few minutes until it thickens and becomes glossy.
Skewers burning: If wooden skewers burn despite soaking, move them to a cooler area of the grill or use foil around the ends. Or switch to metal skewers next time.

Nutrition (approximate per serving)

Nutrition varies by portion sizes and exact ingredients used. A typical serving with rice is moderate in protein and carbohydrates with a sweet-savory profile from the brown sugar and hoisin. To reduce sugar, consider cutting the brown sugar to ½ cup and increasing savory elements like soy and vinegar slightly to maintain balance.

Final thoughts

This Grilled Asian Chicken recipe strikes a winning balance between busy-weeknight practicality and bold, restaurant-style flavors. The marinade is built from pantry essentials yet yields complex results on the grill. Skewering the chicken with bell peppers not only looks fantastic, it keeps the pieces moist and adds a pop of color. Whether you’re feeding a family or entertaining friends, these skewers are easy to scale and simple to love. Fire up the grill and enjoy!

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Grilled Asian Chicken

Tender marinated chicken skewers grilled with bell peppers and a sweet-savory Asian-style sauce.

Prep Time10

Cook Time15

Total Time25

Servings: 4 servings

Ingredients

4 boneless chicken breasts cut into 1-inch pieces
1 teaspoon garlic powder
1/2 cup rice vinegar
1/2 cup soy sauce
2 tablespoons hoisin sauce
3/4 cup brown sugar
2 teaspoons sesame oil
1 tablespoon sesame seeds
1/2 teaspoon ground ginger
1 tablespoon peanut butter
1/3 cup hot water
1 red bell pepper cut into chunks
1 green bell pepper cut into chunks

Instructions

In a mixing bowl, combine garlic powder, rice vinegar, soy sauce, hoisin sauce, brown sugar, sesame oil, sesame seeds, and ground ginger; whisk until the sugar dissolves.
In a small bowl, stir the hot water and peanut butter until smooth, then add this mixture to the marinade and mix to combine.
Place the chicken pieces in a zip-top bag or resealable container and pour in the marinade; seal and refrigerate for at least 3 hours.
Thread marinated chicken onto skewers, alternating with red and green bell pepper chunks.
Preheat a grill or grill pan to medium-high. Grill the skewers 5–7 minutes per side, or until the chicken is cooked through and no longer pink.
Optional: while the chicken cooks, bring the reserved marinade to a boil in a saucepan for 4–5 minutes, then simmer briefly; use to baste or drizzle over cooked skewers.