As the sun beats down on us during the long, lazy days of summer, there’s nothing quite like firing up the grill and serving up some mouthwatering Asian-inspired BBQ. The bold flavors and aromas of these dishes are sure to tantalize your taste buds and leave you craving more. From classic Korean bulgogi beef to Japanese yakitori chicken skewers, Vietnamese grilled lemongrass pork, and a host of other mouthwatering options, we’ve rounded up the best of the best in Asian BBQ recipes for you to try this summer.
Korean BBQ Beef Bulgogi
Savor the bold flavors of Korea with this classic beef bulgogi dish, marinated in a sweet and spicy Korean-style BBQ sauce.
Ingredients:
– 1 lb beef (thinly sliced), ribeye or sirloin
– 2 tbsp Gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 1 tsp garlic, minced
– 1 tsp ginger, grated
– 1/4 cup green onions, thinly sliced
– 1/4 cup toasted sesame seeds
– Sesame oil and salt for serving
Instructions:
1. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, rice vinegar, garlic, and ginger.
2. Add the beef slices to the marinade and toss to coat. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat a grill or grill pan to medium-high heat. Remove the beef from the marinade, letting any excess liquid drip off.
4. Grill the beef for 3-4 minutes per side, or until cooked to desired doneness.
5. Brush with sesame oil and sprinkle with toasted sesame seeds. Serve with green onions and a pinch of salt.
Cooking Time: 15-20 minutes (including marinating time)
Japanese Yakitori Chicken Skewers
Experience the authentic flavors of Japan with these succulent yakitori chicken skewers, perfect for a quick and delicious meal or snack. This recipe combines tender chicken pieces with sweet and savory yakitori sauce.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 1/4 cup yakitori sauce (available at Asian markets)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon sake (Japanese rice wine) or dry white wine
– 1 tablespoon brown sugar
– 20 bamboo skewers
– Sesame seeds and chopped scallions for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together yakitori sauce, garlic, soy sauce, sake or dry white wine, and brown sugar.
3. Add chicken pieces to the marinade and toss to coat. Let sit for at least 30 minutes or up to 2 hours in the refrigerator.
4. Thread marinated chicken onto bamboo skewers, leaving a small space between each piece.
5. Grill skewers for 8-10 minutes per side, or until cooked through.
6. Brush with additional yakitori sauce during the last minute of grilling.
7. Garnish with sesame seeds and chopped scallions.
Cooking Time: 15-20 minutes
Vietnamese Grilled Lemongrass Pork
Experience the bold flavors of Vietnam with this aromatic grilled pork dish, infused with the brightness of lemongrass and the warmth of chili flakes. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 lb pork shoulder or butt, sliced into thin strips
– 4 stalks lemongrass, bruised
– 2 cloves garlic, minced
– 1 tablespoon fish sauce
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a blender or food processor, combine lemongrass, garlic, fish sauce, soy sauce, brown sugar, ginger, and chili flakes. Blend until smooth.
2. Place the pork strips in a large bowl. Pour the marinade over the pork, ensuring it’s fully coated. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill to medium-high heat. Remove the pork from the marinade, letting any excess liquid drip off.
4. Grill the pork for 5-7 minutes per side, or until cooked through.
5. Garnish with cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Thai BBQ Chicken Satay with Peanut Sauce
A classic Thai street food favorite gets a flavorful twist with this simple and aromatic recipe. Skewered chicken, marinated in a sweet and spicy blend of Thai spices, is grilled to perfection and served with a rich and creamy peanut sauce.
Ingredients:
– 500g boneless, skinless chicken breast or thighs
– 1/2 cup coconut milk
– 2 tbsp fish sauce
– 2 tbsp lime juice
– 2 tsp palm sugar
– 1 tsp ground cumin
– 1/2 tsp ground coriander
– 1/4 tsp ground cinnamon
– 1/4 tsp cayenne pepper
– 20 bamboo skewers
– Vegetable oil for grilling
– Peanut sauce (see below)
Instructions:
1. Preheat grill to medium-high heat.
2. In a blender or food processor, combine coconut milk, fish sauce, lime juice, palm sugar, cumin, coriander, cinnamon, and cayenne pepper. Blend until smooth.
3. Thread chicken onto skewers, leaving a small space between each piece.
4. Brush both sides of the chicken with the marinade, making sure to coat evenly.
5. Grill satays for 5-7 minutes per side, or until cooked through.
6. Serve hot with Peanut Sauce (recipe below).
Peanut Sauce:
– 1/2 cup creamy natural peanut butter
– 1/4 cup coconut milk
– 2 tbsp soy sauce
– 2 tbsp lime juice
– 1 tsp grated ginger
– Salt and pepper to taste
Combine all ingredients in a blender or food processor. Blend until smooth. Serve with satays.
Cooking Time: 15-20 minutes
Chinese Char Siu (BBQ Pork)
Char Siu is a popular Cantonese dish that has gained worldwide recognition for its sweet and savory flavors. This recipe provides a simple and authentic way to make this beloved BBQ pork at home.
Ingredients:
– 1 pound boneless pork shoulder or butt, sliced into thin strips
– 1/4 cup soy sauce
– 2 tablespoons oyster sauce (optional)
– 2 tablespoons honey
– 2 tablespoons hoisin sauce
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon cornstarch
– 1 tablespoon vegetable oil
– Scallions, chopped (for garnish)
Instructions:
1. In a large bowl, whisk together soy sauce, oyster sauce (if using), honey, hoisin sauce, garlic, and ginger.
2. Add the pork strips to the marinade and mix well. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat oven to 400°F (200°C). Remove the pork from the marinade, letting any excess liquid drip off.
4. Heat vegetable oil in a wok or large skillet over medium-high heat. Add the pork strips and cook until browned, about 5 minutes.
5. Transfer the wok or skillet to the preheated oven and bake for 15-20 minutes, or until the pork is cooked through.
Cooking Time: 25-30 minutes
Filipino Inihaw na Baboy (Grilled Pork Belly)
Savor the sweet and savory flavors of this classic Filipino dish as you grill pork belly to perfection. This mouthwatering recipe is a staple in many Filipino households, often served during special occasions or as a comforting meal with family and friends.
Ingredients:
– 1 pound pork belly (with skin), cut into 2-inch pieces
– 1/4 cup vinegar
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon fish sauce (optional)
– 1 teaspoon black pepper
– Vegetable oil for grilling
Instructions:
1. In a large bowl, combine pork belly pieces, vinegar, soy sauce, brown sugar, garlic, and fish sauce (if using). Mix well to coat the pork evenly.
2. Cover and refrigerate for at least 30 minutes or overnight.
3. Preheat grill to medium-high heat. Remove pork from marinade, letting excess liquid drip off.
4. Grill pork belly pieces for 5-7 minutes per side, or until nicely charred and cooked through.
5. Brush with vegetable oil during the last minute of grilling.
6. Serve hot with steamed rice and your favorite sides.
Cooking Time: 15-20 minutes
Malaysian Honey Soy Grilled Fish
Experience the sweet and savory flavors of Malaysia with this simple yet flavorful grilled fish recipe, perfect for a quick dinner or lunch.
Ingredients:
– 4 fish fillets (tilapia, cod, or mahi-mahi work well)
– 1/2 cup honey
– 1/4 cup soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together honey, soy sauce, rice vinegar, vegetable oil, garlic, and ginger.
3. Brush the fish fillets with the marinade, making sure they are fully coated.
4. Place the fish on the grill and cook for 4-5 minutes per side, or until cooked through.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 8-10 minutes
Indonesian Grilled Beef Rendang
Rendang is a popular Indonesian dish made with slow-cooked meat in a spicy coconut milk sauce. This grilled beef rendang recipe is a twist on the classic, featuring tender and flavorful beef strips smothered in a rich and aromatic rendang sauce.
Ingredients:
– 500g beef strips (such as sirloin or ribeye)
– 2 cups coconut milk
– 1 cup water
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon coriander powder
– 1/2 teaspoon cumin powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Marinate the beef strips in a mixture of coconut milk, water, oil, garlic, ginger, coriander powder, cumin powder, turmeric powder, and cayenne pepper for at least 30 minutes.
2. Preheat grill to medium-high heat. Remove beef from marinade, letting any excess liquid drip off.
3. Grill the beef strips for 5-7 minutes per side, or until cooked to desired level of doneness.
4. Meanwhile, simmer the rendang sauce (coconut milk mixture) over low heat for 10-15 minutes, stirring occasionally, until thickened and flavorful.
5. Serve grilled beef with rendang sauce spooned over the top, garnished with cilantro leaves.
Cooking Time: 20-25 minutes
Korean BBQ Galbi (Beef Short Ribs)
This classic Korean dish is a staple of any BBQ gathering. Tender, fall-off-the-bone galbi short ribs are marinated in a sweet and savory mixture before being grilled to perfection.
Ingredients:
– 2 pounds beef short ribs
– 1/4 cup soy sauce
– 1/4 cup Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1 tablespoon brown sugar
– 2 tablespoons rice vinegar
– 2 tablespoons vegetable oil
– 2 green onions, thinly sliced
– Salt and black pepper, to taste
Instructions:
1. In a large bowl, whisk together soy sauce, chili flakes, garlic, brown sugar, and rice vinegar.
2. Add the short ribs to the marinade and coat evenly. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat grill to medium-high heat. Remove short ribs from marinade, letting excess liquid drip off.
4. Grill short ribs for 5-7 minutes per side, or until tender and caramelized.
5. Brush with vegetable oil and sprinkle with salt, black pepper, and green onions before serving.
Cooking Time: 20-25 minutes
Japanese Grilled Miso Salmon
Experience the bold flavors of Japan with this simple yet impressive grilled miso salmon recipe. By combining the richness of miso paste, the sweetness of sake, and the savory flavor of soy sauce, you’ll be treated to a dish that’s both elegant and accessible.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 tbsp white miso paste
– 1 tbsp sake (or dry white wine)
– 1 tbsp soy sauce
– 1 tsp brown sugar
– 2 tbsp vegetable oil
– Sesame seeds and chopped scallions for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together miso paste, sake, soy sauce, and brown sugar until smooth.
3. Brush both sides of the salmon fillets with vegetable oil.
4. Grill salmon for 4-5 minutes per side, or until cooked through.
5. During the last minute of grilling, brush the miso glaze all over the salmon.
6. Remove from heat and garnish with sesame seeds and chopped scallions.
7. Serve immediately.
Cooking Time: 10-12 minutes
Vietnamese Grilled Shrimp with Garlic Butter
A flavorful and aromatic dish that combines the sweetness of shrimp with the pungency of garlic and the savory taste of butter, all wrapped up in a crispy grilled package.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter, softened
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce (optional)
– 1 tablespoon lime juice
– 1 teaspoon grated ginger
– 1/4 teaspoon black pepper
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a small bowl, mix together butter, garlic, soy sauce, fish sauce (if using), lime juice, and ginger.
2. Thread shrimp onto skewers or leave them off the bone if you prefer.
3. Brush both sides of the shrimp with the garlic butter mixture.
4. Season with black pepper and salt to taste.
5. Grill over medium-high heat for 2-3 minutes per side, or until pink and cooked through.
6. Serve immediately, garnished with fresh cilantro leaves.
Cooking Time: 6-8 minutes
Thai Grilled Beef with Spicy Dipping Sauce
Savor the bold flavors of Thailand with this grilled beef recipe, served with a spicy dipping sauce that will leave you wanting more. Marinated in a mixture of soy sauce, lime juice, and aromatic spices, the beef is then grilled to perfection and served with a tangy and spicy dipping sauce.
Ingredients:
– 1 lb beef sirloin or ribeye, sliced into thin strips
– 1/4 cup soy sauce
– 2 tbsp lime juice
– 2 tbsp brown sugar
– 2 tsp grated ginger
– 1 tsp garlic powder
– 1/4 cup vegetable oil
– 1/4 cup spicy dipping sauce (see below)
Spicy Dipping Sauce:
– 1/2 cup mayonnaise
– 1/4 cup sriracha sauce
– 1 tbsp lime juice
– 1 tsp honey
Instructions:
1. In a large bowl, whisk together soy sauce, lime juice, brown sugar, ginger, and garlic powder.
2. Add the sliced beef to the marinade and refrigerate for at least 30 minutes or overnight.
3. Preheat grill to medium-high heat. Remove beef from marinade and cook for 3-4 minutes per side, or until cooked to desired level of doneness.
4. Serve grilled beef with spicy dipping sauce.
Cooking Time: 10-12 minutes
Chinese BBQ Duck with Hoisin Glaze
Experience the authentic flavors of China with this simple recipe for Chinese BBQ duck, smothered in a sweet and savory hoisin glaze. This dish is perfect for special occasions or as a unique twist on traditional barbecue.
Ingredients:
– 1 whole duck (3-4 lbs), patted dry
– 1/4 cup hoisin sauce
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 1 tsp five-spice powder
– 1 tsp sesame oil
– 2 cloves garlic, minced
– 1 scallion, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together hoisin sauce, soy sauce, brown sugar, rice vinegar, five-spice powder, and sesame oil.
3. Place the duck on a wire rack set over a rimmed baking sheet or roasting pan.
4. Brush the glaze all over the duck, making sure to get some under the skin as well.
5. Roast the duck for 30 minutes per pound, or until it reaches an internal temperature of 165°F (74°C).
6. Let the duck rest for 10-15 minutes before slicing and serving. Garnish with chopped scallions if desired.
Cooking Time: 1-2 hours depending on the size of the duck.
Filipino Grilled Chicken Inasal
Experience the bold flavors of the Philippines with this classic grilled chicken dish, marinated in a mixture of savory spices and herbs.
Ingredients:
– 1 1/2 lbs boneless, skinless chicken thighs
– 1/4 cup vinegar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground black pepper
– 1/2 teaspoon salt
– 1/4 teaspoon cumin
– 1/4 teaspoon paprika
– 2 tablespoons vegetable oil
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, whisk together vinegar, garlic, ginger, black pepper, salt, cumin, and paprika.
2. Add the chicken thighs to the marinade, making sure they are fully coated. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill to medium-high heat. Remove chicken from marinade, letting any excess liquid drip off.
4. Brush both sides of the chicken with vegetable oil. Grill for 6-8 minutes per side, or until cooked through.
5. Let the chicken rest for a few minutes before slicing and serving. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Malaysian Grilled Lamb Satay
Experience the flavors of Malaysia with this classic recipe for grilled lamb satay. This popular street food is a staple at outdoor markets and gatherings, and can be easily made in your own backyard.
Ingredients:
– 500g lamb shoulder or leg, cut into thin strips
– 1/2 cup coconut milk
– 2 tablespoons soy sauce
– 2 tablespoons palm sugar (or brown sugar)
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 teaspoon ground cumin
– 1/4 teaspoon turmeric powder
– Salt and black pepper
– Satay skewers ( bamboo or metal)
– Peanut sauce for serving (optional)
Instructions:
1. In a large bowl, whisk together coconut milk, soy sauce, palm sugar, garlic, ginger, cumin, turmeric, salt, and black pepper.
2. Add the lamb strips to the marinade and mix well. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill to medium-high heat. Thread lamb strips onto satay skewers.
4. Grill for 5-7 minutes per side, or until cooked through.
5. Serve hot with peanut sauce, if desired.
Cooking Time: 15-20 minutes
Indonesian Grilled Tofu with Spicy Sambal
Experience the bold flavors of Indonesia with this simple recipe for grilled tofu smothered in a spicy and aromatic sambal sauce. Perfect as an appetizer or main course, this dish is sure to delight your taste buds.
Ingredients:
– 1 block of firm tofu, drained and cut into bite-sized pieces
– 2 cloves of garlic, minced
– 1 tablespoon of vegetable oil
– 2 tablespoons of sambal chili paste (available at most Asian grocery stores)
– 1 tablespoon of soy sauce
– 1 tablespoon of lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together garlic, vegetable oil, sambal paste, soy sauce, and lime juice.
3. Brush the tofu pieces with the marinade and season with salt and pepper.
4. Grill the tofu for 3-4 minutes per side, or until golden brown and crispy.
5. Serve the grilled tofu with additional sambal sauce spooned over top, garnished with cilantro leaves.
Cooking Time: 10-12 minutes
Korean BBQ Spicy Pork Belly
Get ready to tantalize your taste buds with this mouthwatering Korean BBQ Spicy Pork Belly recipe, featuring tender and juicy pork belly smothered in a sweet and spicy marinade.
Ingredients:
– 2 lbs pork belly, skin removed
– 1/4 cup gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp garlic, minced
– 1 tsp ground ginger
– 1 tsp sesame oil
– 1/4 cup rice vinegar
– 1/4 cup water
Instructions:
1. In a blender or food processor, combine gochujang, soy sauce, brown sugar, garlic, and ginger. Blend until smooth.
2. Place pork belly in a large ziplock bag or a shallow dish. Pour marinade over the pork, making sure it’s coated evenly.
3. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 4 hours or overnight (8-10 hours).
4. Preheat oven to 375°F (190°C). Remove pork from marinade, letting any excess liquid drip off.
5. Place pork belly on a baking sheet lined with parchment paper. Bake for 2-3 hours, or until the meat is tender and caramelized.
Cooking Time: 2-3 hours
Japanese Grilled Teriyaki Chicken
This classic Japanese dish is a crowd-pleaser, with tender chicken glazed in a sweet and savory teriyaki sauce. This recipe requires minimal ingredients and effort, making it perfect for a quick weeknight dinner or weekend BBQ.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup teriyaki sauce (homemade or store-bought)
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together teriyaki sauce, soy sauce, sake, brown sugar, garlic, and ginger.
3. Brush both sides of chicken breasts with the marinade.
4. Grill chicken for 5-7 minutes per side, or until cooked through.
5. Serve hot, garnished with sesame seeds and chopped green onions if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to sizzle up your summer with these 18 mouthwatering Asian BBQ recipes! From Korean BBQ Beef Bulgogi to Japanese Grilled Miso Salmon, and from Thai BBQ Chicken Satay to Indonesian Grilled Tofu with Spicy Sambal, this diverse collection of dishes is sure to please even the pickiest eaters. With a range of flavors and ingredients, these recipes showcase the best of Asian cuisine and are perfect for outdoor gatherings or quick weeknight meals. So fire up your grill and get ready to indulge in a flavorful culinary adventure!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
