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Dorothy Thomas

Flame Broiler Chicken Recipe

A delicious, healthy, and easy-to-make copycat version of the famous Flame Broiler chicken! Tender, juicy chicken marinated in a savory-sweet sauce, served over steamed rice with fresh veggies. Perfect for a quick weeknight meal.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American, Asian-Inspired
Calories: 320

Ingredients
  

  • 1.5 lbs Boneless, skinless chicken thighs (or breasts)
  • 3 tbsp Soy sauce (low-sodium preferred)
  • 2 tbsp Mirin or rice vinegar
  • 1 tbsp Honey or brown sugar
  • 1 tsp Sesame oil
  • 1 tsp Grated ginger
  • 2 clove Garlic, minced
  • 1 tbsp Water
  • ½ tsp Red pepper flakes (optional)
  • To taste Salt & black pepper
  • As needed Steamed white or brown rice
  • As needed Shredded cabbage & carrots (for serving)
  • For garnish Sliced green onions & sesame seeds

Equipment

  • Large mixing bowl
  • Grill pan or outdoor grill (alternatively, a skillet)
  • Tongs
  • Measuring cups/spoons

Method
 

  1. In a bowl, whisk together soy sauce, mirin, honey, sesame oil, ginger, garlic, water, and red pepper flakes.
  2. Add chicken and coat evenly. Marinate for at least 15 minutes (30+ minutes for deeper flavor).
  3. Heat a grill pan or skillet over medium-high heat. Lightly oil the surface.
  4. Remove chicken from marinade (reserve excess) and grill for 4–5 minutes per side until fully cooked (internal temp: 165°F/74°C).
  5. Pour reserved marinade into a small saucepan, boil for 2–3 minutes until slightly thickened. Brush over cooked chicken.
  6. Slice chicken into strips. Serve over steamed rice with shredded cabbage, carrots, and garnishes.
  7. Drizzle with extra sauce or sriracha if desired.

Notes

  • Substitutions: Use chicken breasts for a leaner option or tofu for vegetarian. Replace honey with maple syrup if needed.
  • Storage: Refrigerate leftovers for up to 3 days. Reheat gently.
  • Meal Prep: Double the marinade and freeze chicken for later use.