ASIAN-INSPIRED BBQ CHICKEN
Think of this dish as Chicken Teriyaki with a South Asian flair, or India meets the other flavors of Asia.
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- In a medium bowl, mix together all of the ingredients except for the chicken and scallions. Set ¼ cup of the marinade aside and cover (you'll use this later for the sauce), then place the rest in a zip-lock freezer bag with the chicken thighs. Be sure the chicken is evenly coated with the marinade, then place the bag in the refrigerator (in a bowl in case of leakage); let marinate for 3-4 hours.
- Preheat grill to high heat.
- Grease the grill. (Lightly dip a wad of paper towels in vegetable oil; then, using tongs, carefully rub the towels over the grates several times until glossy and coated.) Place the chicken on the grill; cover and cook 3-5 minutes on each side, or until nicely browned and done. Transfer the chicken to a serving platter, then top with the reserved marinade and sliced scallions.
Nutrition Facts : Calories 653, Fat 44g, Carbohydrate 26g, Protein 39g, SaturatedFat 11g, Sugar 21g, Fiber 1g, Sodium 1536mg, Cholesterol 222mg
EASY ASIAN BBQ CHICKEN
This is my familys favorite BBQ chicken. It's easy, sweet & spicy & very flavorfull. I serve it with steamed rice & my Fresh Kimchee Salad. I use thigh meat as it stays moist, breast meat seems to dry out. Mae Ploy Sweet Chilli Sauce is found in well stocked grocery stores. It only takes 5 hours because of the marinating time.
Provided by Chef Dian
Categories Asian
Time 5h35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Make a marinade out of the Soy Sauce, Brown Sugar, Garlic & Ginger. Or use your favorite Teriyaki Sauce Recipe.
- Marinate the chicken for at least 4-5 hours in the refrigerator turning every hour to marinate evenly. Remove chicken from marinade and discard marinade.
- When your grill is ready, dip the chicken in Mae Ploy and BBQ till done.
- I usually have a spray bottle of H2O in case of flare ups. Enjoy!
Nutrition Facts : Calories 686.3, Fat 11.5, SaturatedFat 2.9, Cholesterol 236.1, Sodium 7212.6, Carbohydrate 74.1, Fiber 5, Sugar 62, Protein 69.1
ASIAN BARBECUE CHICKEN
This a Cooking Light recipe that I have been using again and again and again since the beginning of the Summer - the chicken once marinated is very moist and tasty. And the leftover chicken is wonderful in a salad the next day!
Provided by Redsie
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients in a large ziploc plastic bag, add chicken. Seal and marinate in refrigerator for 4 hours or overnight, turning ocacsionnally.
- Prepare grill.
- Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil, cook 1 minute.
- Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with cooked marinade. Garnish with lime wedges and green onion tops, if desired.
Nutrition Facts : Calories 788.7, Fat 52.3, SaturatedFat 15.1, Cholesterol 288, Sodium 797.7, Carbohydrate 15.9, Fiber 0.3, Sugar 13.6, Protein 60.2
ASIAN BARBECUED CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.
- Mix 2 teaspoons vegetable oil, the brown sugar, 1 teaspoon five-spice powder, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl. Rub on the chicken. Grill skin-side down over direct heat until marked, about 5 minutes. Flip and move to the cooler side of the grill; cover and cook until a thermometer registers 165 degrees F in the thigh, 30 to 40 minutes.
- Meanwhile, heat the remaining 2 teaspoons vegetable oil in a saucepan over medium heat. Add 3 teaspoons ginger, the garlic and the remaining 1/2 teaspoon five-spice powder and cook 2 minutes. Add the hoisin sauce, 1 tablespoon vinegar and 3 teaspoons honey; cook 1 minute. Remove from the heat and add 1 teaspoon sesame oil.
- Toss the cucumbers with the remaining 1 tablespoon vinegar, 1/2 teaspoon honey, 1/4 teaspoon each sesame oil and ginger, and salt to taste. Top the chicken with the sauce. Serve with the cucumbers.
Nutrition Facts : Calories 531, Fat 29 grams, SaturatedFat 7 grams, Cholesterol 142 milligrams, Sodium 1159 milligrams, Carbohydrate 23 grams, Fiber 2 grams, Protein 46 grams
ASIAN BARBECUED CHICKEN STIR FRY WITH PEANUTS AND RICE
Provided by Rachael Ray : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the rice: Bring 1 1/2 cups stock, 1 tablespoon oil, and lime zest to a boil. Add the rice, stir, reduce heat to medium-low to simmer, and cover. Cook 15 to 16 minutes, and then stir in the lime juice and chives. Turn off the heat and fluff the rice. Keep covered and warm on the stove until ready to serve.
- For the chicken: Meanwhile, heat the remaining 1 tablespoon oil in a large non-stick skillet over high heat. When the oil smokes, add the chicken and season with black pepper. Brown evenly, and then remove to a plate. To the skillet, add chile, ginger, garlic, and red bell pepper and stir fry for 2 minutes. Return the chicken to the pan. Stir together the hoisin, marmalade, tamari and remaining 1/2 cup chicken stock. Add to the pan and reduce over high heat for 2 to 3 minutes. Stir in the peanuts and scallions. Turn off the heat.
- Serve the chicken over rice in shallow bowls and garnish with cilantro, if desired.
ORIENTAL STICKY BBQ CHICKEN
Add an exotic "kick" to your summer weekend grill time; no barbeque is complete without this dish at our house!
Provided by zetallgerman
Time 20m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Slash the chicken drumsticks 3-4 times each with a sharp knife and place in a non-metallic bowl with the chicken wings. Mix together all the marinade ingredients and pour over the chicken.
- Leave to marinate for min. 2 hours, or overnight if you can.
- Once marinated, place the chicken on the barbeque over medium-hot coals and cook for about 20 min, brushing all over with the marinade as it cooks.
- (if it's colouring too quickly, move to a cooler part of the barbecue to cook gently.)
- Cook until the marinade and skin have caramelized to a slightly dark crisp.
- If you're unsure whether they're done, pierce a drumstick with a skewer: if the juices are still pink, carry on cooking for a few more minutes.
- Sprinkle with a few sesame seeds before serving.
ASIAN BARBECUE SKEWERS
You can do this with chicken, beef or pork.
Provided by Maya Turnor @MayaBCookin
Categories Chicken
Number Of Ingredients 7
Steps:
- Cut your meat 1 1/2 inches thick and thread onto 7 inch long skewers.
- Place skewers in a 6 quart Crock-Pot layering as flat as possible.
- combine soy sauce, brown sugar, oil and garlic in a small bowl. Reserve 1/2 cup of sauce, set aside. Pour remaining sauce over the skewers. Cover , cook on low 2 hours. Turn skewers and cook 1 more hour.
ASIAN GRILLED CHICKEN
Quick and easy Asian marinated chicken thighs! Also great with chicken breast or flank steak. Marinate overnight for best flavor.
Provided by LoreleiLee
Categories World Cuisine Recipes Asian
Time 4h40m
Yield 4
Number Of Ingredients 9
Steps:
- Place the soy sauce, brown sugar, lime juice, orange juice, sweet chili sauce, chili-garlic sauce, garlic, and curry powder in a large plastic zipper bag. Seal and knead the bag with your fingers to mix all the ingredients and dissolve the sugar. Place the chicken thighs into the marinade, squeeze out the air from the bag, zip the bag closed, and refrigerate for 4 hours or overnight.
- Preheat an outdoor grill for medium-low heat; lightly oil the grate.
- Remove the chicken from the bag, pour the excess marinade into a small saucepan, and bring to a full boil for about 1 minute to sterilize the marinade.
- Grill the chicken thighs until they are no longer pink in the middle and show grill marks, about 25 minutes, basting them generously with the sterilized marinade as they grill.
Nutrition Facts : Calories 287.3 calories, Carbohydrate 23.6 g, Cholesterol 71.6 mg, Fat 12 g, Fiber 0.5 g, Protein 20.9 g, SaturatedFat 3.3 g, Sodium 1372.2 mg, Sugar 20.2 g
ASIAN BARBECUE SAUCE
An easy Asian Barbecue Sauce recipe.
Categories Condiment/Spread Sauce Ginger No-Cook Quick & Easy Summer Grill/Barbecue Honey Shallot Gourmet
Yield Makes about 1 cup
Number Of Ingredients 10
Steps:
- Stir together all ingredients except sugar in a bowl.
- Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes. Cool to room temperature. Serve with shrimp, swordfish, pork, or chicken.
- Our two favorite brands are Koon Chun and Lee Kum Kee, both from Hong Kong. We found them in New York's Chinatown, but they're also available by mail order from Uwajimaya (800-889-1928).
ASIAN HONEY BBQ CHICKEN DRUMETTES
Serve our Asian Honey BBQ Chicken Drumettes on game day. Our Asian Honey BBQ Chicken Drumettes will be gone faster than you can ask, "What's the score?"
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings, 2 drumettes each
Number Of Ingredients 5
Steps:
- Heat greased grill to medium heat.
- Mix all ingredients except chicken until blended.
- Grill chicken 15 min. or until done, turning and brushing occasionally with barbecue sauce mixture.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 450 mg, Carbohydrate 16 g, Fiber 0 g, Sugar 14 g, Protein 10 g
STICKY CHINESE BBQ CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, corn flour, oil, onion, bell peppers, soy sauce, red wine vinegar, tomato paste, sugar, chicken stock, pineapple, water, cornflour, egg yolks, milk
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Season the chicken with salt and pepper.
- Cut into bite-size chunks.
- Dunk each chicken piece in the egg yolk, followed by the cornflour. Set aside.
- Heat the oil in a deep saucepan until it reaches 190°C (375°F).
- Carefully fry the chicken pieces for around 5-6 minutes, until crispy, slightly golden in colour and cooked throughout.
- Drain onto a plate covered in kitchen roll.
- In a large saucepan over a medium heat, add 1 tablespoon of oil and fry the onions and peppers for 2-3 minutes.
- Stir in the soy sauce, red wine vinegar, tomato paste, sugar, and chicken stock. Cook for a further 2 minutes.
- Add in cornflour paste.
- Mix until the sauce has thickened.
- Stir in the pineapple and chicken until evenly coated with the sauce.
- Serve with rice.
- Enjoy!
ASIAN BBQ CHICKEN THIGHS
Try our tasty Asian BBQ Chicken Thighs. Our Asian BBQ Chicken Thighs get their amazing flavor from toasted sesame dressing, soy sauce and ginger.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Mix first 4 ingredients in large bowl until blended. Remove 1/3 cup dressing mixture; reserve to serve with the cooked chicken. Add chicken to remaining dressing mixture; turn to evenly coat both sides of each thigh. Refrigerate 1 hour to marinate.
- Remove chicken from marinade; discard marinade. Place chicken on foil-covered baking sheet sprayed with cooking spray.
- Bake 20 to 25 min. or until chicken is done (165ºF). Serve with reserved dressing mixture.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 230 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 4 g, Protein 14 g
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