Juicy grilled chicken glazed with homemade Asian plum sauce for a sweet, sticky, high protein dinner recipe. Easy, flavour-packed, and perfect for two.
If you’re looking for a flavour-packed high protein chicken dinner that feels restaurant-worthy but comes together easily at home, this Grilled Chicken in Plum Sauce is exactly that. Juicy grilled chicken breasts are glazed with a sticky, sweet, tangy Asian-style plum sauce that’s layered with garlic, ginger, soy, and gentle warmth from spices.
The best part? The plum sauce is already ready to go. You can simply use my homemade Asian Plum Sauce recipe from the blog and turn it into an easy grilled chicken dinner in under 30 minutes.
Perfect for weeknight dinners, meal prep, or even a casual dinner party, this grilled chicken recipe balances savoury, smoky, sweet, and tangy flavours beautifully while staying protein-rich and satisfying.
What is Asian Plum Sauce?
Asian plum sauce is a glossy sweet-and-sour sauce made with ripe plums, aromatics, soy sauce, vinegar, garlic, ginger, and warming spices. It has a beautiful balance of fruity sweetness, tanginess, and umami.
For this recipe, use my homemade plum sauce recipe.
What to Serve with Plum Sauce Chicken
This grilled chicken pairs beautifully with:
- Steamed jasmine rice
- Garlic noodles
- Stir-fried greens
- Sesame cucumber salad
- Asian slaw
- Burnt garlic fried rice
- Grilled bok choy
For a lighter high protein dinner, serve it with sautéed vegetables or cauliflower rice.
Tips for the Best Grilled Chicken
- Use Even-Sized Chicken Breasts – This helps the chicken cook evenly without drying out.
- Don’t Add the Sauce Too Early – Since plum sauce contains natural sugars, adding it too early can cause burning. Glaze only toward the end.
- Rest Before Slicing – Resting keeps the chicken juicy and tender.
- Meal Prep Friendly – This chicken stores very well and tastes fantastic the next day in wraps, salads, or rice bowls.
Variations
- Plum Sauce Chicken Thighs – Use boneless chicken thighs for juicier results.
- Spicy Plum Chicken – Add chilli flakes, sriracha, or chilli oil to the glaze.
- Air Fryer Version – Air fry at 200°C for 14–16 minutes, glazing during the final few minutes.
Storage and Reheating
Refrigerate – Store leftovers in an airtight container for up to 3 days.
Reheat – Warm gently in a skillet or microwave with a splash of water to loosen the glaze.
Like this recipe ? Try more Chicken recipes –
Grilled Chicken in Plum Sauce
Course: Main CourseCuisine: AsianDifficulty: Intermediate2
servings15
minutes15
minutes30
minutesJuicy grilled chicken glazed with homemade Asian plum sauce for a sweet, sticky, high protein dinner recipe. Easy, flavour-packed, and perfect for two.
Ingredients
- For the Chicken
450–500 g chicken breast (2 medium-large breasts)
1 tablespoon olive oil
1 teaspoon garlic, finely minced
½ teaspoon black pepper
Salt, to taste
- For the Plum Sauce Glaze
5–6 tablespoons homemade Asian plum sauce
1 teaspoon rice vinegar or apple cider vinegar
1 teaspoon water (if needed)
- Optional Garnishes
Spring onions, sliced
Sesame seeds
Red chilli slices
Coriander leaves
Directions
- Marinate the Chicken
- In a bowl, combine olive oil, garlic, black pepper, and salt.
- Coat the chicken breasts well and let them marinate for at least 15–20 minutes. If you have more time, refrigerate for up to 2 hours for deeper flavour.
- Prepare the Plum Glaze
- In a small bowl, mix together the homemade Asian plum sauce and vinegar
- If the sauce feels too thick, loosen it slightly with a teaspoon of water.
- Grill the Chicken
- Heat a grill pan, cast iron skillet, or outdoor grill over medium-high heat.
- Cook the chicken for about 5–6 minutes on each side depending on thickness until nicely charred and cooked through.
- During the final 2 minutes of cooking, brush the plum sauce glaze generously over the chicken. Turn once more so the sauce caramelises slightly without burning.
- Rest & Serve
- Let the chicken rest for 5 minutes before slicing.
- Drizzle over extra plum sauce and garnish (optional) with sesame seeds, spring onions, or chilli slices. Serve hot.
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