Grilled Chicken with Asian Barbecue Sauce

This is a great summer recipe.
The sauce can be made a day ahead.
You can store extra sauce in the refrigerator for up to a week.
  • 6 garlic cloves, unpeeled
  • 1 ½ teaspoons black pepper
  • 1 onion , coarsely chopped
  • 1 ½ tablespoons vegetable oil
  • ½ cup oyster sauce
  • 3 tablespoons soy sauce
  • ⅓ cup water
  • ¼ cup white wine vinegar
  • 4 boneless, skinless chicken breasts


Preheat the oven to 350 degrees.

Wrap the garlic cloves in foil with a teaspoon of olive oil and bake for about 30 minutes, until soft.

(I roasted a whole head of garlic and kept the extra cloves for bread and sauces throughout the week).

Squeeze cloves out of skin into a small bowl.

Heat oil in a medium skillet over medium heat.  Add onion and cook covered for about 10 minutes.  Stir occasionally until caramelized.

Add Oyster sauce, pepper and garlic to pan and cook a minute or two minutes.

Add soy and cook a two minutes.

Add water and vinegar and allow to boil and cook till sauce is thick.  About five minutes.

Remove from heat and let cool about 5 minutes.  Add to blender and puree for about 30 seconds.

Store sauce in a Ball Jar.  Pour desired amount to use in separate bowl when you glaze chicken.


Place chicken on plate and lightly sprinkle with salt and pepper.

Heat grill to medium-high heat.

Grill chicken for 7 minutes and flip.

Cook for additional 7 minutes.

Lower grill heat to medium.   Add glaze to completely cover chicken and flip glaze side down.

Cook for 1-2 minutes and glaze opposite side.

Cook for 2 minutes more.

Remove and split breasts if needed.

Serve with salad and veggie!

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You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening and exercise tips and stories of my backyard chickens and beekeeping.
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