This marinated grilled chicken recipe gives your typical chicken marinade an Asian spin, with Japanese togarashi spice, sesame oil, and more, perfect for any cut of chicken!
Marinated Grilled Chicken Recipe
This post has been sponsored by Kingsford®. All thoughts and opinions are my own.
We’re well into Fall where I live, and that means colder temps, but that doesn’t mean I’ve put the grill away. No way! I love grilling all year long, especially with charcoal because it makes the meal all the more special.
Lucky for me, I’m working with Kingsford® Original Charcoal. What I love about Kingsford Charcoal is the smoky flavor you only get with great charcoal. Kingsford Charcoal gives grilling enthusiasts like me the smoky wood-fired flavor they crave.
I love grilling out in my backyard that overlooks a pond. It’s thawing out from an overnight freeze where the temps dropped into the teens. But with the afternoon sun warming things up again, I enjoy pulling out my small charcoal grill and firing it up.
It’s the perfect size for Patty and me, cooking for just the two of us. Today I’m making some grilled chicken wings, and you know how much of a wing fanatic I am. There are TWO SECRETS to making these wings the best they can be: Kingsford Charcoal for that smoky flavor, and an awesome grilled chicken marinade that puts the wings over the top.
There are many ways to marinate chicken, with so many possible flavor combinations. I’ll discuss a few of my favorite combinations in the Recipe Tips and Notes section, but for this recipe, I’m giving your typical grilled chicken marinade an Asian spin by incorporating Japanese ingredients, particularly the spice blend called Shichimi Togarashi, which is a popular Japanese seasoning blend made with 7 different spices.
It’s so good! I love the flavor combination of chili pepper, peppercorns, black and white sesame seeds, ginger, orange peel, and dried seaweed. I think you’re going to love it.
Let’s talk about how we make this recipe, shall we?
Marinated Grilled Chicken Ingredients
For the Chicken Marinade
- Sesame Oil. ½ cup.
- Rice Vinegar. ¼ cup.
- Soy Sauce. ¼ cup.
- Chili Oil. 2 tablespoons.
- Hot Sauce. 2 tablespoons.
- Shichimi Togarashi Seasoning. 3 tablespoons.
- Salt and Pepper. To taste.
For Grilling
- Chicken Wings. 3 pounds, separated, wing tips removed (you can use any cut of chicken for this marinade)
How to Make Grilled Chicken (with Marinade) – the Recipe Method
Whisk all of your ingredients together in a medium-sized bowl until well combined.
Marinate your chicken in a baggie or a large bowl, sealed, at least 1 hour in the refrigerator, or overnight for more flavor penetration. 24 hours is great for a chicken marinade.
For Charcoal Grilling
Open the bottom vent of your grill.
Stack your Kingsford charcoal briquets in a pyramid on the bottom grill grate. starting the coals is easy, you can use a charcoal chimney or Kingsford® Charcoal Lighter.
Light the charcoal. Leave the grill uncovered. Burn until the flames die out and the burning charcoal begins to ash over.
Spread the briquets in a single layer when they are covered in ash.
Remove the chicken wings from the marinade and discard the marinade. Grill the chicken wings for 20 minutes, turning once halfway through.
Keep an eye on them so the skins do not burn. The wings are done when they measure 165 degrees F internally.
Enjoy!
That’s it, my friends! BOOM! Give it a go. Don’t you love the flavor? The one-two flavor punch of Kingsford Charcoal and my awesome Grilled Chicken Marinade makes these some of the best chicken wings I’ve ever had.
Perfect for ANY cut of chicken! Use chicken breasts, chicken thighs, chicken legs, whatever you prefer. Time to get marinating!
Recipe Tips & Notes
Benefits of Marinating Chicken
A good marinade helps open the cell walls of the chicken, which lets more water enter and remain during cooking. This will give you juicier, more flavorful chicken.
How Much Chicken Marinade Should I Use?
For two pounds of chicken, 1 cup of chicken marinade will be enough to cover your chicken.
How Long Should I Marinate Chicken?
Most recipes will tell you to marinate chicken at least 1 hour, but overnight is better for better flavor penetration. Don't marinate for more than 1 day, however, as the chicken can become mealy.
If you do not have time to marinate your chicken that long, you can still get some flavor penetration with only 30 minutes, particularly if you are working with smaller pieces of chicken.
Other Marinade Options
As mentioned, this recipe uses togarashi spice and a mix of other Japanese inspired ingredients, but here are a few of my other favorite chicken marinade combinations.
- Grilled Chicken Marinade. This is one of my favorites for any cut of chicken that's going on the grill, or however else you want to prepare it. It always results in delicious, perfect chicken.
- Teriyaki Marinade. This marinade adds a touch of sweet heat to your chicken that you will love.
- Jerk Chicken Marinade. Bring the fiery flavors of the Caribbean with my jerk marinade, perfect for spicy food lovers, so loaded with flavor. You'll also love my Peri Peri Chicken recipe, with a wonderful fiery sauce.
Chicken Cooking Times
Cooking times will vary for different cuts of chicken. Larger cuts may need longer cooking time. It is best to go by temperature. Chicken is done when it measures 165 degrees F internal temperature.
See the government food safety site for safe minimum cooking temperatures for chicken.
That’s it, my friends! I hope you enjoy my grilled chicken marinade recipe. And the grilled chicken! Don’t forget the Kingsford Charcoal. Head on down to your local grocer and grab yourself a bag. Your chicken and your taste buds will thank you for it!
Try Some of My Other Popular Chicken Wing Recipes
- Jalapeno-Cheddar Chicken Wings
- Grilled Lemon-Pepper Chicken Wings
- Grilled Jerk Chicken Wings
- Grilled Ghost Pepper Chicken Wings
- Sticky Habanero Glazed Chicken Wings
- Grilled Chicken Wings with Alabama White BBQ Sauce
- Honey-Sriracha Chicken Wings
- Garlic Parmesan Wings
- Get More Chicken Wing Recipe Here
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share it! Thanks! — Mike H.
Marinated Grilled Chicken Recipe
Ingredients
ASIAN CHICKEN MARINADE
- ½ cup sesame oil
- ¼ cup rice vinegar
- ¼ cup soy sauce
- 2 tablespoons chili oil
- 2 tablespoons hot sauce
- 3 tablespoons shichimi togarashi seasoning
- Salt and pepper to taste
FOR GRILLING
- 3 pounds chicken wings separated, wing tips removed (you can use any cut of chicken for this marinade)
Instructions
FOR THE MARINADE
- Whisk all of your ingredients together in a medium-sized bowl until well combines.
- Marinate your chicken in a baggie or a large bowl, sealed, at least 1 hour in the refrigerator, or overnight for more flavor penetration. 24 hours is great for a chicken marinade.
FOR CHARCOAL GRILLING
- Open the bottom vent of your grill.
- Stack your Kingsford charcoal briquets in a pyramid on the bottom grill grate. Add lighter fluid (per the product directions) or use a chimney starter.
- Light the charcoal. Leave the grill uncovered. Burn until the flames die out and the burning charcoal begins to ash over.
- Spread the briquets in a single layer when they are covered in ash.
- Remove the chicken wings from the marinade and discard the marinade. Grill the chicken wings for 20 minutes, turning once halfway through. Keep an eye on them so the skins do not burn. The wings are done when they measure 165 degrees F internally.
Notes
Nutrition Information
Dan says
The Japanese Inspired Marinade is possibly the best chicken I have had. I used Japanese Seven Spice from the supermarket in lieu of togarashi on boneless skinless breasts. I will be using it again soon.
Michael Hultquist - Chili Pepper Madness says
Outstanding, Dan! I'm glad you enjoyed it. I really love the flavor on this one. Great for wings!