Grilled Fusion Chicken
This low-carb Grilled Fusion Chicken has a great combination of interesting flavors, and it’s also super easy to make. And this grilled chicken recipe has been a hit with everyone I’ve made it for and it’s also extra low in carbs!
PIN the Grilled Fusion Chicken recipe to try it later!
Back in the early days of my blog I wrote what turned out to be a mega-popular post about how to make juicy grilled chicken breasts and I followed it up with some grilled chicken recipes. This Grilled Fusion Chicken from back then is one recipe that turned out to be a favorite, and since grilling weather is finally here I’d thought I’d remind people about this gem from back in the archives!
I adapted this Grilled Fusion Chicken from Sunset Magazine, and I really enjoyed the interesting blend of flavors. In these photos I’m pairing it with a simple salad we tossed together with cucumber noodles I made with my Spiralizer, kind of a variation of this shrimp and cucumber noodle salad without the shrimp! Doesn’t that look tasty for an easy summer dinner?
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- boneless, skinless chicken breasts
- fresh cilantro for garnish (optional, but very good on this)
- olive oil
- garlic puree or Minced Garlic (affiliate link)
- Unseasoned Rice Vinegar (affiliate link)
- fresh-squeezed lime juice, I used my fresh-frozen lime juice
- Worcestershire sauce or Gluten-Free Worcestershire Sauce (affiliate link)
- grated ginger root or Ground Ginger Root (affiliate link) from a jar
- ground Chipotle chile pepper (affiliate link)
- salt
What is Fusion Chicken?
The word “fusion” in a recipe title means the recipe contains ingredients used in various cuisines. In this recipe for Grilled Fusion Chicken there are Asian and Mexican flavors combined in a marinade that’s also kicked up with a bit of Worcestershire Sauce!
Read My Tips for Juicy Grilled Chicken Breasts:
If you’re not that experienced at grilling, you might want to read my post about how to make juicy grilled chicken breasts; many, many people have used those tips to get chicken breasts that don’t dry out on the grill.
How can you tell when Grilled Fusion Chicken is fully cooked?
I love to use an Instant Read Meat Thermometer (affiliate link) to test my check to make sure it’s done. Chicken needs to cook to 165F/75C on the grill. If you don’t have a thermometer like that, fully cooked grilled chicken should be firm but not hard to the touch when you press down with a finger.
What if You Don’t Have an Outdoor Grill?
If you don’t have an outdoor grill, this chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results. (affiliate links)
Lots More Grilled Chicken Recipes:
You can check out Keto Grilled Chicken Recipes to see more of my grilled chicken favorites, plus ideas for grilled chicken from around the web!
How to make Grilled Fusion Chicken:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Trim visible fat and undesirable parts from the chicken breasts; then cut small slits going crosswise down each piece of chicken. (This gives the marinade more surface area and also helps you cook the thicker parts of the chicken more evenly without it drying out.)
- You can use freshly-grated ginger root and minced garlic, but in a marinade like this I often use ground ginger and garlic paste (also called garlic puree.)
- Whisk together the olive oil, garlic, lime juice, rice vinegar, Worcestershire sauce, ground ginger, Chipotle powder, and salt to make the marinade.
- Put the chicken pieces inside a Ziploc bag, pour in the marinade, and let it marinate for 4-6 hours in the refrigerator (or all day is fine if you’re at work.)
- When you’re ready to cook, spray the grill with non-stick spray or brush with oil, then preheat to medium high.
- Lay chicken on the diagonal across the grill grates and cook about 4 minutes (lift up a piece and check for grill marks.)
- Then rotate the chicken pieces going on the diagonal the opposite way and cook about 4 minutes more.
- Turn the chicken over and cook about 4 minutes longer on the other side, or until the chicken feels firm (but not hard) to the touch. Actual cooking time will depend on how thick the chicken and how hot your grill is.
- You can also test the doneness with an Instant-Read Meat Thermometer (affiliate link). Chicken should be cooked to 165F/75C, but remember it will continue to cook a bit when you take it off the grill. Serve hot.
Make it a Low-Carb Meal:
The salad in the photos is a variation of Cucumber Noodle Salad with Shrimp without the shrimp. For a tasty low-carb dinner, you could serve this with Grilled Zucchini, Spicy Szechuan Green Beans, Easy Grilled Vegetables, Avocado Tomato Salad, or Thai Cucumber Salad on the side.
More Tasty Grilled Chicken Recipes:
Grilled Fusion Chicken
This low-carb Grilled Fusion Chicken has a great combination of interesting flavors.
Ingredients
Ingredients:
- 4 boneless, skinless chicken breasts
- chopped fresh cilantro for garnish (optional, but very good on this)
Marinade Ingredients:
- 1/4 cup olive oil
- 1 tsp. garlic puree (also called ground garlic)
- 1 T rice vinegar (see notes)
- 2 T fresh lime juice
- 1 tsp. Worcestershire sauce (see notes)
- 1 tsp. grated ginger root or ginger puree from a jar
- 1/2 tsp. ground Chipotle Chile Powder (or less if you’re making for kids or don’t want it very spicy)
- 1/2 tsp. salt
Instructions
- Trim all visible fat and undesirable parts from chicken breasts, trim breasts so they are the same thickness, and then cut small slits crosswise going down each breast. (This gives the marinade more surface area and makes the thicker parts of the chicken cook more evenly.
- Put chicken in ziploc bag or plastic storage container with a snap-on lid and pour in marinade.
- Marinate 4-6 hours in the refrigerator, turning a few times if possible. (You can marinate longer, even all day if you’re at work.)
-
When you're ready to cook, spray the grill with non-stick spray or brush with high smoke point oil; then preheat grill to medium hot (you can only hold your hand there a few seconds.)
-
This chicken could also be cooked in a stove-top grill pan with ridges (affiliate link) or a George Foreman Grill (affiliate link) with good results.
- Put chicken on grill top side down on the diagonal and cook about 4 minutes (or until you see grill marks when you lift up the edge.
- Rotate chicken pieces so they’re on the diagonal going the other way and cook about 4 minutes more (until you see criss-cross grill marks.)
- Turn chicken over and cook about 4 minutes on the other side, or until chicken feels firm but not hard to the touch when you press on it with your fingers. (Actual cooking time will vary depending on chicken temperature and how hot your grill is.
- You can also test the doneness with an Instant-Read Meat Thermometer (affiliate link). Chicken should be cooked to 165F/75C, but remember it will continue to cook a bit when you take it off the grill.
- Serve hot, garnished with chopped cilantro if desired.
Notes
Don't use seasoned rice vinegar which has added sugar.
Be sure to use Gluten-Free Soy Sauce (affiliate link) and Gluten-Free Worcestershire Sauce (affiliate link) if needed.
This recipe was adapted from Grilled Fusion Chicken in Sunset Magazine, by Janet Hubbard.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 323Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 14gCholesterol 102mgSodium 395mgCarbohydrates 1gFiber 0gSugar 0gProtein 37g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-carb Grilled Fusion Chicken would be a great main dish for any type of low-carb or Keto eating plan, or for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Grilling Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2007, and I’ve made it many times since then! The recipe was last updated with more information in 2023.
23 Comments on “Grilled Fusion Chicken”
Pingback: Rosemary Mustard Grilled Chicken or Zucchini – Organic foods for heath
Could you cut the chicken into large cubes and grill on skewers ?
Yes, definitely. I would cut into cubes before you put it in the bag to marinate. The cooking time will be a little shorter as well. Maybe check one of the chicken kabob recipes in this round-up to compare the cooking time
Doren the final version looks a bit different but it turned out well.
Love this recipe, and look forward to seeing the Thai cucumber salad recipe as well.
Glad you like it. The cucumber salad has radishes and peanuts and kind of a Thai-Style dressing. Still working on it, but I will post the recipe when I get it right!
Thanks June Baby, glad you like it!
Looks delicious! Love the flavors in here. 🙂
Lydia, great idea. This would be great left over.
This is one of those recipes I might even double, so I could cook some and stash it in the freezer!
Shawn, so glad you liked it!
I made this fusion chicken to tonight and it was spectacular. It will become a staple. Thank you so much for the recipe.
This is indeed a wonderful site Kalyn.Just cant wait to try out this recipe.Delicious!!!
Hi Kalyn,
For the longest time i am having weight problem so this coming January 7, 2008 i will start with SBD. Your site serves as my inpiration and guide.
Keep up the good work and my god continue to bless you.
Soumya, thanks. I’ve been working on perfecting my grill marks for years; such a fun thing to practice.
Tanna, perfect for a panini grill. My brother has one he loves.
Onlinerzhaidee, oh yes, perfect for a romantic dinner.
Karen, very good question. When you’re cooking something that won’t be well done, especially steak, I think it’s important to let the meat come to room temperature because you won’t be cooking it that long on the grill. For things you’re cooking for a while like chicken, I don’t think it’s essential, but it certainly doesn’t hurt to let the chicken come to room temperature, and it will cook more quickly if you do.
Kalyn
Thanks for this and so many other great ideas for grilled chicken, as well as your guide for “perfect” grilled chicken. We grill non-stop in the summer and chicken is always on the list. I’m still trying to wean my husband off barbecue sauce (yuck!) and am always trying new marinades.
I’m curious – some grilling afficiandos suggest warming the meat up and not throwing it on the grill straight from the refrigerator. Is this something you do?
Wow, Kalyn that is a nice dish. Moreover i loves to cook and eat it for most of my dinner time. It’s more suits for a romantic dinner with a dark red wine togethar with the dish, simply superb.
This maybe the first chicken I try on my panini grill. It would seem like it would have to work.
Gad, that photo is a diet buster … no wait this is “diet” food. Ha, ha, I love your diet food!
Ohh kalyn,
Such a lovely presentation and those grill marks are so perfect.this dish is picture perfect.I adore it.
Pille, that’s great. Having a patio to cook outdoors on is a wonderful thing. I only have a big porch, but it works.
Valentina, I think it will be great with the Brazilian touch. Love to hear how it turns out.
Lisa, thanks. This recipe really caught my eye in Sunset.
Oh man, those look succulent! What a great-looking recipe.
Oh, this is gorgeous Kalyn; I have not tequila at home but I have cachaça – brazilian distilled spirit – it will add a brazilian touch to it. I love everything about this recipe. I will let you know how I get on.
Oh, Kalyn, I cannot wait to have our patio built, so I could start having bbq-dinners! This chicken would be one of the first dishes on my list – looks juicy and flavoursome!