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Asian Grilling Chart

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	Typical Dish	Technique	Key Ingredients
India	Tandoori lamb, chicken, vegetables or fish; ground-lamb (seekh) kebabs.	Butter, cardamom, cumin, ginger, lemon, mace, turmeric, yogurt.	Grilling over high heat or in a tandoori oven; using skewers; marinating.
China	Chicken wings or drumsticks, or pork, basted with Chinese BBQ sauce.	Using skewers with chicken wings; using honey-based glazes.	5-spice powder, garlic, ginger, honey, scallions, sesame oil, soy sauce.
Japan	Yakitori; tofu, fish, chicken or beef teriyaki; grilled clams and scallops.	Grilling on hibachis, or without a grate; basting; glazing.	Garlic, ginger, mirin, miso, sake, sesame oil, sesame seeds, soy sauce.
Thailand	Grilled whole fish, squid-on-a-stick, satays with peanut sauce, grilled fruit.	Grilling fish whole; using skewers; using creamy, peanut-based sauces.	Basil, chiles, cilantro, fish sauce, lime, mint, peanuts, sugar, tamarind.
Korea	Bulgogi (marinated rib eye), grilled sweet potatoes, sesame mushrooms.	Wrapping grilled meat in lettuce; using spicy dipping sauces or pastes.	Chiles, garlic, scallions, sesame oil, soy sauce, sugar.
Malaysia	Chicken, beef, rabbit or shrimp satays; seafood with sweet-and-sour sauce.	Grilling in or on banana leaves; using skewers; grilling fish whole.	Chiles, coconut milk, curry, fried shallots, ginger, peanuts.
Vietnam	Basil-wrapped or lemongrass beef rolls, shrimp mousse on sugarcane.	Grilling on sugarcane; wrapping grilled foods in lettuce and herbs.	Basil, chiles, cilantro, fish sauce, garlic, lemongrass, lime, mint, shallots.
Indonesia	Lamb, chicken or sweet pork satays; Balinese roast pig; grilled bananas.	Basting; using spice pastes; using skewers; spit-roasting over the grill.	Chiles, coriander, garlic, ginger, shallots, sweet soy sauce, tamarind, turmeric.