Irresistible Grilled Chicken with Spicy Peanut Condiment

Sharp tang of fresh lime, smoky fire on the grill, crackle of toasty peanuts – all smelling like a street food stall you just stumbled on. The chicken sizzles, glazed with sweet-spicy Korean zing, paired with bright green spears of asparagus. The creamy sesame sauce cools it down just right, but that peanut condiment? It’s got bite, depth, crunch. A little messy, a little wild, but so worth the fuss. Let’s get into it.

Why You’ll Crave It

• Sweet, salty, and smoky with a hint of heat that creeps up
• Asparagus grilled crisp-tender, giving that fresh snap
• Crunchy peanut topping that adds a playful punch
• Easy to make ahead—with marinade and sauces that only get better
• Bright herby notes to cut through the richness

More than once, I’ve eaten the peanut sauce by the spoonful—no shame.

What You’ll Need

• Reduced-sodium soy sauce: about 40 ml (nearly 3 tbsp), for that salty umami base
• Dark brown sugar: around 25 ml (1 2/3 tbsp), to bring caramel sweetness
• Toast sesame oil: 20 ml (1 1/3 tbsp), gives that nutty kiss in marinade and sauce
• Fresh ginger, grated: 20 ml (1 1/3 tbsp), spicy and zingy, brightens everything
• Korean chili flakes (gochugaru): 7 ml (1 1/2 tsp) or more if you dare—it builds slow heat
• Garlic cloves, grated: 2 generous cloves, punchy and warming
• Chicken breast halves, boneless and skinless: about 1 kg (2.2 lb), halved horizontally so thinner pieces grill fast
• Fresh asparagus, trimmed: 400 g (just under 1 lb), bright green and spears all about the same size
• Mixed fresh herbs: 20 g (about 1/2 cup loosely packed), mint, cilantro, and chives chopped fine
• Crushed peanuts: 90 g (just under 1/2 cup), roasted till fragrant before adding other stuff
• Golden syrup or honey: 45 g (3 tbsp) to swap brown sugar in peanut topping, adds a mellow sweet touch
• Lime juice: juice of 2 limes, sharp and fragrant
• Smooth mayonnaise: 90 ml (6 tbsp), for creamy contrast
• Rice vinegar: 15 ml (1 tbsp), swapped in mayo for soy sauce, a little zing and less salt

Easy How-To

Marinate the Chicken

Grab a big bowl, toss in soy sauce, brown sugar, sesame oil, grated ginger, the Korean chili flakes (start with less, you can up it later), and garlic. Season lightly with salt and pepper. Then, the star: the chicken pieces. Chop them thin so they cook evenly and soak in all that flavor. Stir it around, every nook coated. Cover it up tight, into the fridge for about 3-5 hours. Not too short, but no longer than 6 or the acid starts to cook the meat a bit.

Make the Peanut Condiment

While that chicken chills, heat a skillet over medium. Toss in the peanuts and toast them, stirring often for about 5 minutes until nutty and aromatic. Add a teaspoon of ginger and one clove of grated garlic—just enough to wake up the nuts. Pour in golden syrup, the chili flakes, and lime juice. Stir to mix then let it bubble gently, reducing it to a syrupy texture. Remove from heat, swirl in a hefty splash of sesame oil, and set aside to cool. This can hang out in the fridge for 4-6 days. Bring it back to room temp before serving so it’s not stiff or hard.

Whip Up the Sesame Mayo

Quick and lazy: combine mayo with rice vinegar, drizzle in about 15 ml sesame oil, then a pinch of black pepper. Whisk till smooth and mellow. Chill it until the main event.

Grill Time

Fire up the grill, aim for high heat—grates slicked with oil so the chicken won’t stick. Shake off excess marinade (discard the liquid, don’t reuse) and set the chicken on the grill. About 3 to 5 minutes on each side, depending on thickness. You want char marks but juicy inside. Pull it off, cover loosely with foil. Then, throw on the asparagus for about 6 minutes. They should keep a bite—overcooked asparagus is just… soggy sad.

Finish and Serve

Slice the chicken against the grain a bit thick—chunks that still feel hefty. On a big platter, arrange the asparagus, sprinkle fresh herbs all over, nestle the chicken on top. Dollop or drizzle the peanut condiment and sesame mayo on the side, or heck, go wild and spoon it all over. Hot, cold, creamy, crunchy – madness.

Good to Know

• Marinade time affects the tenderness and flavor, but too long can toughen chicken—aim for 3 to 5 hours max.
• If you can’t find gochugaru, use a mix of smoked paprika and cayenne as a rough substitute.
• The peanut condiment can be swapped for crushed toasted almonds or cashews, but peanuts have that signature crunch and aroma hard to beat.

Serving Ideas

• Serve over steamed jasmine rice or a bed of cold soba noodles for a textural contrast.
• Light sprinkle of toasted sesame seeds over the top amps the visual and flavor punch.
• A simple cucumber salad on the side can cool off the spice and add refreshing crispness.

Top Tricks

• When grilling, let the chicken sit a minute after cooking—it keeps juices from running out the moment you cut it.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely. Thighs have more fat and stay juicier, especially on the grill. Keep an eye on cooking times—they might need an extra minute or two per side.

How spicy is the gochugaru actually?

It’s a mild to medium heat, more earthy and smoky than fiery hot. You can adjust the quantity to your liking or swap for crushed red pepper flakes if needed.

Can I make the sauces ahead of time?

Definitely. Both the peanut condiment and sesame mayonnaise improve after resting a few hours. Just keep them refrigerated and bring back to room temp before serving.