By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 8
70 cal · 60 min
Asian-Style Grilled Chicken
Recipe GLPRc19320e496cc07
Succulent grilled chicken pieces marinated in a savory Asian fish sauce, offering an authentic, bold flavor profile. This lean protein dish is perfect for a low-carb, high-flavor meal with minimal ingredients and maximum taste.
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Ingredients
⅓ cup Asian fish sauce
2 whole Whole chicken legs, split
4 halves Bone-in chicken breast halves, each cut crosswise into 3 pieces
to taste Freshly ground black pepper
Directions
Pat the split chicken legs and breast pieces dry with paper towels to help them brown evenly on the grill.
Pour the fish sauce into a shallow bowl or baking dish large enough to hold all the chicken pieces in a single layer.
Arrange the chicken pieces in the dish with the fish sauce, turning each piece to coat thoroughly on all sides. Allow the chicken to marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
Remove the chicken from the marinade and arrange on a cutting board. Season generously with freshly ground black pepper on all exposed surfaces.
Preheat your grill to medium-high heat (approximately 400°F). Lightly oil the grill grates to prevent sticking.
Place the chicken pieces on the preheated grill, bone-side down first. Grill for 6–8 minutes until the bottom is golden and charred in spots.
Flip the chicken pieces skin-side down and continue grilling for another 8–12 minutes, depending on thickness. The chicken is safe to eat when it reaches an internal temperature of 165°F measured with a meat thermometer at the thickest part of the thigh, not touching bone.
Transfer the cooked chicken to a serving platter and let rest for 5 minutes before serving. Any accumulated juices will reabsorb into the meat.
Comments
Fish sauce is the only sourcing challenge here, and you'll find it at Harris Teeter or Kroger without much fussing; ALDI and Food Lion stock it inconsistently. At roughly $3–4 a bottle, it's a one-time pantry buy that goes a long way. The protein costs $12–15 for eight servings (chicken leg quarters are cheaper than breast), landing the dish at under $2.50 per serving with black pepper. The 60-minute timer appears honest if your grill is ready and chicken reaches room temperature beforehand; if you're starting cold, add 20 minutes. This is a no-fuss feed-the-family meal that reheats decently and suits a North Carolina summer night, though the sauce-free sparseness of the ingredient list means the result lives or dies on marinade balance and grill technique.
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