16 Spicy Asian BBQ Recipes for Summer Grilling

Kick off your summer grilling with a fiery twist! Our roundup of 16 Spicy Asian BBQ Recipes is here to transform your backyard cookouts into an unforgettable flavor adventure. Perfect for home cooks craving something bold and exciting, these dishes blend the heat of Asian spices with the smoky charm of BBQ. Get ready to spice up your summer—your taste buds will thank you!

Korean BBQ Beef Short Ribs

Savory and succulent, Korean BBQ Beef Short Ribs are a masterpiece of flavor, combining the richness of beef with the perfect blend of sweet and savory marinade. Let’s dive into creating this dish with precision and care, ensuring every step is clear and achievable for beginners.

Ingredients

• 2 pounds of thick-cut beef short ribs, well-marbled for tenderness
• 1/2 cup of dark brown sugar, packed for a deep sweetness
• 1/2 cup of soy sauce, preferably low-sodium for balanced flavor
• 1/4 cup of mirin, a sweet rice wine that adds a subtle tang
• 3 tablespoons of toasted sesame oil, aromatic and nutty
• 4 cloves of garlic, minced to release their pungent aroma
• 1 tablespoon of fresh ginger, grated for a spicy kick
• 2 tablespoons of rice vinegar, for a slight acidity
• 1 teaspoon of freshly ground black pepper, for a hint of heat
• 1/4 cup of finely chopped green onions, for a fresh garnish
• 1 tablespoon of sesame seeds, toasted for a crunchy finish

Instructions

1. In a large mixing bowl, whisk together the dark brown sugar, soy sauce, mirin, toasted sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper until the sugar is fully dissolved.
2. Add the beef short ribs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the ribs from the marinade, letting the excess drip off. Reserve the marinade for basting.
5. Grill the ribs for 5-6 minutes on each side, basting occasionally with the reserved marinade, until they develop a caramelized crust and reach an internal temperature of 145°F for medium-rare.
6. Transfer the grilled ribs to a serving platter, sprinkle with chopped green onions and toasted sesame seeds for garnish.

Rich in flavor with a perfect balance of sweet and savory, these Korean BBQ Beef Short Ribs boast a tender texture that melts in your mouth. Serve them over a bed of steamed rice with a side of kimchi for an authentic Korean dining experience.

Vietnamese Grilled Pork Chops

Zesty and full of flavor, Vietnamese Grilled Pork Chops are a delightful dish that brings the vibrant tastes of Vietnam to your kitchen. Perfect for beginners, this recipe guides you through each step to achieve tender, juicy pork chops with a caramelized exterior.

Ingredients

– 4 bone-in pork chops, about 1-inch thick
– 3 tablespoons granulated sugar
– 2 tablespoons fish sauce, rich and umami-packed
– 1 tablespoon soy sauce, dark and robust
– 2 cloves garlic, minced to a fine paste
– 1 shallot, thinly sliced for a sharp, aromatic bite
– 1 tablespoon vegetable oil, neutral and high-heat tolerant
– 1 teaspoon black pepper, freshly ground for a pungent kick

Instructions

1. In a large bowl, combine 3 tablespoons granulated sugar, 2 tablespoons fish sauce, 1 tablespoon soy sauce, 2 cloves minced garlic, and 1 thinly sliced shallot to create the marinade.
2. Add 4 bone-in pork chops to the marinade, ensuring each chop is thoroughly coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the pork chops from the marinade, letting excess drip off, and brush both sides with 1 tablespoon vegetable oil.
5. Grill the pork chops for 4-5 minutes on each side, or until they reach an internal temperature of 145°F and have a caramelized crust.
6. Let the pork chops rest for 3 minutes before serving to allow the juices to redistribute.
Cooking tips: For even cooking, bring the pork chops to room temperature before grilling. If you notice flare-ups, move the chops to a cooler part of the grill. To enhance the caramelization, avoid moving the chops too often while grilling.
Caramelized on the outside and succulent inside, these pork chops offer a perfect balance of sweet and savory. Serve them over steamed rice with a side of pickled vegetables for a complete meal.

Thai BBQ Chicken Skewers

Every home cook deserves a foolproof recipe that transports their taste buds straight to the streets of Bangkok, and these Thai BBQ Chicken Skewers do just that. With a balance of sweet, spicy, and smoky flavors, they’re perfect for your next backyard gathering.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup creamy peanut butter
• 2 tbsp fresh lime juice, squeezed from ripe limes
• 2 tbsp honey, preferably raw and unfiltered
• 1 tbsp soy sauce, low-sodium to control saltiness
• 1 tsp garlic, minced into a fine paste
• 1 tsp ginger, freshly grated for maximum aroma
• 1/2 tsp red pepper flakes, for a subtle heat
• Bamboo skewers, soaked in water for 30 minutes to prevent burning

Instructions

1. In a large mixing bowl, combine peanut butter, lime juice, honey, soy sauce, garlic, ginger, and red pepper flakes to create the marinade.
2. Add chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, aiming for 375°F, to ensure a perfect char without overcooking.
4. Thread marinated chicken pieces onto soaked bamboo skewers, leaving a small space between each piece for even cooking.
5. Grill skewers for 4-5 minutes per side, or until chicken reaches an internal temperature of 165°F and exhibits golden grill marks.
6. Let skewers rest for 3 minutes before serving to allow juices to redistribute, ensuring moist and flavorful chicken.

Delight in the tender, juicy texture of the chicken, accentuated by the creamy peanut marinade’s slight crunch. Serve these skewers atop a bed of jasmine rice or with a side of crisp cucumber salad for a refreshing contrast.

Japanese Yakitori Chicken

Begin your culinary journey with Japanese Yakitori Chicken, a dish that marries simplicity with depth of flavor, perfect for both weeknight dinners and weekend grilling adventures.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup soy sauce, preferably a rich, aged variety
• 1/4 cup mirin, a sweet Japanese rice wine
• 2 tbsp granulated sugar, for a balanced sweetness
• 1 tbsp fresh ginger, finely grated for a zesty kick
• 2 cloves garlic, minced to release their aromatic oils
• 1 tbsp vegetable oil, for a smoke-free grill
• 2 green onions, sliced thinly for a crisp garnish

Instructions

1. In a medium bowl, whisk together the soy sauce, mirin, sugar, ginger, and garlic until the sugar is fully dissolved.
2. Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F, and lightly oil the grates with vegetable oil to prevent sticking.
4. Thread the marinated chicken pieces onto skewers, leaving a small space between each piece for even cooking.
5. Grill the skewers for 4-5 minutes on each side, or until the chicken is golden brown and cooked through, with an internal temperature of 165°F.
6. During the last minute of grilling, brush the skewers with any remaining marinade for a glossy finish.
7. Remove the skewers from the grill and let them rest for 2 minutes before serving, garnished with sliced green onions.

Perfectly grilled Japanese Yakitori Chicken offers a delightful contrast of textures, from the slightly charred exterior to the juicy, tender interior. Serve these skewers over a bed of steamed rice or alongside a crisp cucumber salad for a complete meal that’s sure to impress.

Chinese Char Siu Pork

Ever wondered how to bring the vibrant flavors of Chinese barbecue into your kitchen? Today, we’re diving into the art of making Char Siu Pork, a dish celebrated for its sweet, savory glaze and succulent texture, perfect for beginners to master.

Ingredients

• 2 lbs pork shoulder, cut into long, 2-inch thick strips
• 1/4 cup honey, for a glossy, sweet finish
• 3 tbsp soy sauce, rich and full-bodied
• 2 tbsp hoisin sauce, for depth and umami
• 1 tbsp Chinese five-spice powder, aromatic and warming
• 2 cloves garlic, minced to release its pungent aroma
• 1 tbsp Shaoxing wine, for a subtle, complex flavor
• 1 tsp red food coloring (optional), for that iconic vibrant hue

Instructions

1. In a large bowl, whisk together honey, soy sauce, hoisin sauce, five-spice powder, minced garlic, and Shaoxing wine until fully combined. Tip: For an even richer flavor, let the pork marinate overnight.
2. Add the pork strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, turning the pork halfway through.
3. Preheat your oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top. Tip: The rack allows heat to circulate evenly, ensuring a perfectly caramelized exterior.
4. Arrange the marinated pork strips on the rack, reserving the marinade. Roast for 25 minutes. Tip: Baste the pork with the reserved marinade every 10 minutes for a sticky, flavorful glaze.
5. After 25 minutes, increase the oven temperature to 400°F (200°C) and roast for an additional 10 minutes, or until the edges are slightly charred and the pork reaches an internal temperature of 145°F (63°C).
6. Let the pork rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring moist, tender meat.

Lusciously tender with a caramelized crust, this Char Siu Pork is a showstopper. Serve it sliced over steamed rice, or tuck into fluffy bao buns for a handheld delight.

Malaysian Satay Beef

Gathering around the grill for a flavorful adventure, today we’re diving into the art of making Malaysian Satay Beef, a dish that’s as fun to prepare as it is to eat. This recipe will guide you through creating tender, skewered beef with a rich, peanutty glaze that’s sure to impress.

Ingredients

• 1.5 lbs of high-quality beef sirloin, cut into thin strips
• 1/2 cup of creamy peanut butter
• 1/4 cup of sweet soy sauce
• 2 tbsp of fragrant lemongrass, finely minced
• 1 tbsp of fresh ginger, grated
• 2 cloves of garlic, crushed
• 1 tsp of ground turmeric
• 1/2 tsp of smoky cumin
• 1/4 cup of brown sugar
• 1/4 cup of coconut milk
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, combine the peanut butter, sweet soy sauce, lemongrass, ginger, garlic, turmeric, cumin, brown sugar, and coconut milk to create the marinade.
2. Add the beef strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Thread the marinated beef onto the soaked bamboo skewers, folding the strips accordion-style for even cooking.
4. Preheat your grill to medium-high heat (375°F) and lightly oil the grates to prevent sticking.
5. Grill the skewers for 3-4 minutes on each side, or until the beef is charred at the edges and cooked to your desired doneness.
6. While grilling, brush the skewers with any remaining marinade during the last minute for an extra glossy finish.

After grilling, the Malaysian Satay Beef skewers will boast a perfect balance of smoky, sweet, and nutty flavors, with a tender texture that melts in your mouth. Serve them over a bed of steamed jasmine rice or with a side of crisp cucumber salad for a refreshing contrast.

Filipino Inihaw na Baboy

Kickstart your culinary adventure with a dish that’s as vibrant as its culture, Filipino Inihaw na Baboy. This grilled pork recipe is a testament to the simplicity and depth of Filipino flavors, perfect for beginners eager to explore. Let’s dive into the methodical process of creating this mouthwatering dish.

Ingredients

• 2 lbs pork shoulder, cut into 1-inch thick slices with rich marbling
• 1/2 cup soy sauce, dark and robust
• 1/4 cup calamansi juice, freshly squeezed for a tangy kick
• 1/4 cup brown sugar, packed for a caramelized sweetness
• 4 cloves garlic, minced to release its aromatic essence
• 1 tsp black pepper, freshly ground for a subtle heat
• 1/2 cup 7-Up or Sprite, for a tenderizing effervescence

Instructions

1. In a large mixing bowl, combine the soy sauce, calamansi juice, brown sugar, minced garlic, and black pepper. Stir until the sugar dissolves completely.
2. Add the pork slices to the marinade, ensuring each piece is well-coated. Pour in the 7-Up or Sprite, then cover and refrigerate for at least 4 hours, preferably overnight, to deepen the flavors.
3. Preheat your grill to medium-high heat (375°F to 400°F) for even cooking and those perfect grill marks.
4. Remove the pork from the marinade, letting excess drip off. Reserve the marinade for basting.
5. Grill the pork slices for 5 to 7 minutes on each side, basting occasionally with the reserved marinade, until the edges are caramelized and the internal temperature reaches 145°F.
6. Let the pork rest for 5 minutes before slicing to retain its juices.

Enjoy the succulent, smoky-sweet flavors of your Inihaw na Baboy, with its perfect balance of tang and sweetness. Serve it alongside steamed rice and a side of atchara (pickled papaya) for an authentic Filipino feast.

Indonesian Grilled Fish in Banana Leaves

Mastering the art of Indonesian Grilled Fish in Banana Leaves is simpler than you think, and the result is a fragrant, succulent dish that’s perfect for summer grilling. Let’s walk through the process together, ensuring every step is clear and achievable, even for beginners.

Ingredients

• 1 whole fresh snapper (about 2 lbs), cleaned and scaled
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, finely minced
• 1 tbsp freshly grated ginger
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 fresh banana leaves, washed and patted dry
• 1 lime, thinly sliced
• 2 tbsp chopped fresh cilantro

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, combine the olive oil, minced garlic, grated ginger, black pepper, and sea salt to create a fragrant marinade.
3. Make three diagonal cuts on each side of the snapper to allow the marinade to penetrate deeply into the flesh.
4. Generously coat the snapper inside and out with the marinade, ensuring even coverage for maximum flavor.
5. Place the marinated snapper on one banana leaf, then arrange the lime slices and chopped cilantro on top of the fish.
6. Wrap the snapper securely in the banana leaves, tying with kitchen string if necessary to keep the package intact during grilling.
7. Grill the wrapped snapper for about 20 minutes, flipping once halfway through, until the banana leaves are slightly charred and the fish flakes easily with a fork.
8. Carefully unwrap the banana leaves to reveal the perfectly grilled snapper, steaming and aromatic.

Out of the grill, the fish emerges tender and moist, infused with the earthy aroma of banana leaves and the bright notes of lime and cilantro. Serve it directly in the banana leaves for a stunning presentation that’s as Instagram-worthy as it is delicious.

Singaporean Chili Crab BBQ

Kickstart your culinary adventure with this Singaporean Chili Crab BBQ, a dish that marries the fiery zest of chili with the sweet succulence of crab, all kissed by the smoky allure of the grill. Perfect for those who love to explore bold flavors, this recipe is a step-by-step guide to achieving restaurant-quality results at home.

Ingredients

• 2 lbs fresh Dungeness crab, cleaned and cracked
• 1/4 cup rich extra virgin olive oil
• 3 cloves garlic, finely minced
• 1 inch ginger, freshly grated
• 1/2 cup ketchup, preferably organic
• 2 tbsp soy sauce, low sodium
• 1 tbsp rice vinegar
• 1 tbsp brown sugar, packed
• 1 tsp red chili flakes, or to taste
• 1/2 cup water
• 2 green onions, thinly sliced for garnish

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large skillet over medium heat, warm the extra virgin olive oil until shimmering, about 1 minute.
3. Add the finely minced garlic and freshly grated ginger, sautéing until fragrant, approximately 30 seconds, being careful not to burn.
4. Stir in the organic ketchup, low sodium soy sauce, rice vinegar, packed brown sugar, and red chili flakes, combining well to form a smooth sauce.
5. Pour in the water, bringing the mixture to a simmer. Let it cook for 5 minutes, stirring occasionally, until the sauce slightly thickens.
6. Place the cleaned and cracked Dungeness crab on the preheated grill, brushing generously with the prepared chili sauce. Grill for 4 minutes on each side, basting with additional sauce halfway through.
7. Transfer the grilled crab to a serving platter, drizzle with any remaining sauce, and garnish with thinly sliced green onions.

Great for a summer BBQ, this Singaporean Chili Crab boasts a perfect balance of sweet, spicy, and smoky flavors, with the crab meat remaining tender and juicy. Serve it with a side of steamed jasmine rice to soak up the delicious sauce, or pair with a crisp salad for a lighter meal.

Cambodian Grilled Prawns

Every great meal starts with fresh, quality ingredients, and our Cambodian Grilled Prawns are no exception. This dish brings the vibrant flavors of Cambodia to your table with a simple yet flavorful approach, perfect for beginners eager to explore Asian cuisine.

Ingredients

• 1 lb large, succulent prawns, peeled and deveined
• 2 tbsp fragrant lemongrass, finely minced
• 3 cloves garlic, freshly crushed
• 1 tbsp rich, golden honey
• 2 tbsp smooth, light soy sauce
• 1 tbsp vibrant lime juice
• 1 tsp fiery red chili flakes
• 2 tbsp aromatic vegetable oil

Instructions

1. In a large mixing bowl, combine the minced lemongrass, crushed garlic, honey, soy sauce, lime juice, and chili flakes to create a marinade.
2. Add the prawns to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for exactly 30 minutes to allow the flavors to meld.
3. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread the marinated prawns onto skewers, leaving a small space between each for even cooking.
5. Place the skewers on the grill, cooking for 2-3 minutes per side until the prawns turn a beautiful pink color and develop slight char marks.
6. Remove the skewers from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute.

Fresh off the grill, these prawns boast a perfect balance of sweet, spicy, and tangy flavors, with a succulent texture that’s irresistibly juicy. Serve them over a bed of steamed jasmine rice or alongside a crisp, refreshing salad for a complete meal that transports your taste buds straight to Cambodia.

Laotian Larb Grilled Chicken

First, let’s dive into the vibrant flavors of Laotian cuisine with a dish that’s as fun to make as it is to eat. This recipe combines the aromatic punch of fresh herbs with the smoky char of grilled chicken, creating a balance that’s both refreshing and deeply satisfying.

Ingredients

• 1.5 lbs of skinless, boneless chicken thighs, cut into bite-sized pieces
• 2 tbsp of fish sauce, for a umami-rich depth
• 1 tbsp of toasted rice powder, adding a nutty crunch
• 1/4 cup of fresh lime juice, for a bright acidity
• 2 cloves of garlic, minced to release their pungent aroma
• 1-2 Thai chilies, finely chopped for a spicy kick
• 1/2 cup of fresh mint leaves, roughly torn for a burst of freshness
• 1/2 cup of fresh cilantro leaves, for a citrusy note
• 1/4 cup of thinly sliced shallots, offering a sharp sweetness
• 1 tbsp of granulated sugar, to balance the flavors

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F to ensure a good sear without burning.
2. In a large bowl, combine the chicken pieces with fish sauce, ensuring each piece is evenly coated for maximum flavor.
3. Grill the chicken for 5-7 minutes on each side, or until you see clear grill marks and the chicken is cooked through, reaching an internal temperature of 165°F.
4. While the chicken rests, mix lime juice, garlic, Thai chilies, and sugar in a bowl, stirring until the sugar dissolves, creating a vibrant dressing.
5. Toss the grilled chicken with the dressing, toasted rice powder, mint, cilantro, and shallots, ensuring everything is well combined.
6. Serve immediately, allowing the heat from the chicken to slightly wilt the herbs, melding the flavors together.

Best enjoyed fresh, this dish offers a delightful contrast between the smoky chicken and the bright, herby salad it’s tossed with. For an extra layer of texture, serve it atop a bed of crisp lettuce leaves, making each bite a perfect mix of crunch and tenderness.

Burmese Tea Leaf Salad with Grilled Beef

For a dish that’s as intriguing as it is delicious, Burmese Tea Leaf Salad with Grilled Beef combines bold flavors and textures in a way that’s sure to captivate your palate. This recipe walks you through each step, ensuring even beginners can achieve a stunning result.

Ingredients

• 1 cup fermented tea leaves, packed and slightly tangy
• 1 lb flank steak, marbled and tender
• 2 tbsp toasted sesame seeds, nutty and fragrant
• 1/4 cup roasted peanuts, crunchy and salty
• 2 cloves garlic, minced and pungent
• 1 tbsp fish sauce, umami-rich
• 1 lime, juiced and zesty
• 1/2 cup cherry tomatoes, halved and sweet
• 1/4 cup fried garlic, crispy and golden
• 1 tbsp chili flakes, spicy and vibrant

Instructions

1. Marinate the flank steak with minced garlic, fish sauce, and lime juice for at least 30 minutes to infuse flavors deeply.
2. Preheat your grill to a high heat of 450°F, ensuring it’s hot enough to sear the steak and lock in juices.
3. Grill the steak for 4 minutes on each side for medium-rare, or adjust time based on your preference, using a meat thermometer to check for 135°F internally.
4. Let the steak rest for 5 minutes before slicing thinly against the grain, ensuring each piece is tender and easy to chew.
5. In a large bowl, combine the fermented tea leaves, toasted sesame seeds, roasted peanuts, halved cherry tomatoes, and fried garlic, tossing gently to mix.
6. Add the sliced grilled beef to the salad, sprinkling chili flakes over the top for a spicy kick.
7. Toss the salad once more to evenly distribute all ingredients, ensuring every bite is packed with flavor.

Remarkably, this salad offers a symphony of textures from the crispy fried garlic to the juicy steak, while the fermented tea leaves provide a unique depth. Serve it as a standalone meal or alongside steamed jasmine rice for a more filling option.

Taiwanese Grilled Squid

Every time I think about Taiwanese Grilled Squid, my mouth waters at the thought of its smoky, slightly sweet, and utterly tender flesh. It’s a dish that’s as fun to make as it is to eat, perfect for those who love to grill and experiment with flavors.

Ingredients

• 1 lb fresh squid, cleaned and tentacles separated
• 2 tbsp soy sauce, rich and aged
• 1 tbsp honey, pure and golden
• 1 tsp garlic, freshly minced
• 1 tsp ginger, finely grated
• 1/2 tsp red pepper flakes, for a subtle heat
• 1 tbsp sesame oil, aromatic and nutty
• 1 tbsp lime juice, freshly squeezed

Instructions

1. In a medium bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, red pepper flakes, sesame oil, and lime juice until well combined.
2. Add the cleaned squid to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F) and lightly oil the grates to prevent sticking.
4. Remove the squid from the marinade, letting excess drip off. Reserve the marinade for basting.
5. Grill the squid for 2-3 minutes per side, basting occasionally with the reserved marinade, until the edges are slightly charred and the squid is opaque.
6. Transfer the grilled squid to a serving plate and let it rest for a minute before serving.

Perfectly grilled Taiwanese squid should be tender with a slight chew, bursting with a balance of sweet, savory, and smoky flavors. Serve it atop a bed of steamed rice or alongside a crisp cucumber salad for a refreshing contrast.

Hong Kong Style Honey BBQ Pork

Gathering the right ingredients and following precise steps will lead you to create the most succulent Hong Kong Style Honey BBQ Pork right in your kitchen. This dish, known for its perfect balance of sweet and savory, is a staple in Cantonese cuisine and can now be yours to master.

Ingredients

• 1.5 lbs of well-marbled pork shoulder, cut into long strips
• 1/4 cup of high-quality honey
• 2 tbsp of smooth hoisin sauce
• 1 tbsp of finely minced fresh garlic
• 1 tbsp of freshly grated ginger
• 2 tbsp of premium soy sauce
• 1 tbsp of Shaoxing wine
• 1/2 tsp of five-spice powder
• 1 tbsp of toasted sesame oil

Instructions

1. In a large mixing bowl, combine the honey, hoisin sauce, minced garlic, grated ginger, soy sauce, Shaoxing wine, five-spice powder, and sesame oil to create the marinade.
2. Add the pork shoulder strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, for the flavors to penetrate deeply.
3. Preheat your oven to 375°F (190°C) and line a baking tray with aluminum foil for easy cleanup.
4. Arrange the marinated pork strips on a wire rack placed over the prepared baking tray, allowing excess marinade to drip off.
5. Roast in the preheated oven for 25 minutes, then brush the pork with the remaining marinade and increase the oven temperature to 400°F (200°C).
6. Continue roasting for an additional 10-15 minutes, or until the pork is caramelized and slightly charred at the edges.
7. Let the pork rest for 5 minutes before slicing it into thin pieces against the grain for maximum tenderness.

Vibrant with a glossy sheen and a sticky-sweet exterior, this Hong Kong Style Honey BBQ Pork offers a tender bite with a complex flavor profile. Serve it atop steamed jasmine rice or tucked into fluffy bao buns for an authentic experience.

Indian Tandoori Chicken

Start by gathering your ingredients and prepping your workspace for a flavorful journey into making Indian Tandoori Chicken, a dish that’s as vibrant in color as it is in taste.

Ingredients

• 2 lbs skinless chicken thighs, preferably organic and free-range
• 1 cup plain Greek yogurt, thick and creamy
• 2 tbsp freshly squeezed lemon juice, bright and tangy
• 2 tbsp minced garlic, pungent and finely chopped
• 1 tbsp grated ginger, aromatic and fresh
• 2 tsp ground cumin, warm and earthy
• 2 tsp smoked paprika, sweet and slightly smoky
• 1 tsp turmeric powder, vibrant and slightly bitter
• 1 tsp cayenne pepper, fiery and bold
• 1 tsp salt, fine and sea-derived
• 2 tbsp vegetable oil, neutral and high-heat tolerant

Instructions

1. In a large mixing bowl, combine the Greek yogurt, lemon juice, minced garlic, grated ginger, ground cumin, smoked paprika, turmeric powder, cayenne pepper, and salt. Mix thoroughly until a smooth marinade forms.
2. Add the chicken thighs to the marinade, ensuring each piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off. Brush each piece lightly with vegetable oil to promote even charring.
5. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is charred with visible grill marks.
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring moist and tender meat.

Zesty and aromatic, this Indian Tandoori Chicken boasts a smoky exterior with a juicy, flavorful interior. Serve it alongside warm naan bread and a cooling cucumber raita for a complete meal that transports your taste buds straight to the streets of Mumbai.

Bangladeshi Grilled Fish with Mustard Sauce

Today we’re diving into the flavors of Bangladesh with a dish that’s as vibrant as its culture: Grilled Fish with Mustard Sauce. This recipe combines the boldness of mustard with the delicate texture of fish, creating a harmony of flavors that’s both unique and comforting.

Ingredients

• 1 lb fresh, skin-on salmon fillets (look for bright, firm flesh)
• 2 tbsp freshly ground mustard seeds (for a pungent, aromatic kick)
• 1/4 cup rich, full-fat yogurt (creamy and tangy)
• 1 tbsp finely minced garlic (for a sharp, aromatic depth)
• 1 tsp turmeric powder (vibrant and earthy)
• 1/2 tsp cayenne pepper (for a warm, spicy note)
• 1 tbsp fresh lemon juice (bright and acidic)
• 1/2 tsp salt (to enhance all the flavors)
• 2 tbsp extra virgin olive oil (for a smooth, fruity finish)

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a small bowl, whisk together the ground mustard seeds, yogurt, minced garlic, turmeric, cayenne, lemon juice, and salt until smooth. This is your mustard sauce.
3. Pat the salmon fillets dry with paper towels to ensure the sauce adheres well. Brush both sides lightly with olive oil.
4. Generously coat the salmon fillets with the mustard sauce, ensuring an even layer on all sides.
5. Place the salmon on the grill, skin-side down first. Grill for 4-5 minutes until the skin is crispy and releases easily from the grill.
6. Flip the salmon carefully and grill for another 3-4 minutes, or until the fish flakes easily with a fork but remains moist inside.
7. Remove the salmon from the grill and let it rest for 2 minutes before serving to allow the juices to redistribute.

Let the bold flavors of the mustard sauce and the succulent, flaky texture of the salmon take center stage. Serve this dish over a bed of steamed basmati rice or with a side of roasted vegetables for a complete meal that’s bursting with flavor.

Conclusion

Deliciously bold and bursting with flavor, these 16 Spicy Asian BBQ Recipes are your ticket to a summer grilling adventure. Perfect for home cooks looking to spice up their menu, each dish promises a mouthwatering experience. We’d love to hear which recipes fire up your taste buds—drop a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy grilling!