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Exotic Grilled Chicken

 Exotic Grilled Chicken
The marinade makes a savory statement in this grilled chicken recipe from our Test Kitchen home economists. It smells so good when cooking, your family and guests will be eager to try a piece.
4-6 ServingsPrep: 15 min. + marinating Grill: 45 min.


  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons canola oil
  • 2 tablespoons water
  • 1 tablespoon dried minced onion
  • 1 tablespoon sesame seeds
  • 1-1/2 tablespoons sugar
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up


  • In a large resealable plastic bag, combine the first 10 ingredients.
  • Set aside 1/4 cup for basting; cover and refrigerate. Add chicken to
  • bag; seal bag and turn to coat. Refrigerate for 8 hours or
  • overnight.
  • Drain and discard marinade from chicken. Grill chicken, skin side
  • down, uncovered, over medium heat for 15 minutes on each side. Brush
  • with reserved marinade. Grill for 5 minutes. Turn and baste again;
  • grill 5 minutes longer or until meat juices run clear. Discard
  • unused marinade. Yield: 4-6 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a

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Exotic Grilled Chicken (continued)

Wine (continued)
full-bodied white wine such as Chardonnay or Viognier.