Asian Glazed Barbecue Chicken Food

GRILLED ASIAN GLAZED BARBECUE CHICKEN

Steps:

• In small bowl, combine all ingredients except chicken pieces; mix well. Place chicken in 13x9-inch (3-quart) glass baking dish or large resealable food storage plastic bag. Pour soy sauce mixture over chicken; turn to coat. Cover dish or seal bag. Refrigerate at least 1 hour or up to 8 hours to marinate, turning chicken several times.
• Heat gas or charcoal grill. When grill is heated, remove chicken from marinade; reserve marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until chicken is fork-tender and juices run clear, turning and brushing several times with reserved marinade. Discard any remaining marinade.

ASIAN GLAZED CHICKEN THIGHS

Steps:

• Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
• Preheat oven to 425 degrees F (220 degrees C).
• Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
• Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.

ASIAN BARBECUE CHICKEN

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.

HOISIN-BBQ-GLAZED CHICKEN THIGHS

Steps:

• Preheat an outdoor grill for medium heat.
• Sprinkle the chicken thighs generously with salt and pepper. Lightly oil the grill grates. Grill the chicken until grill marks appear and an internal temperature of 170 degrees F, about 15 minutes per side.
• While the chicken cooks, make the sauce: Heat the vegetable oil in a small saucepan over high heat. Add the ginger and garlic and cook until soft, 1 to 2 minutes. Add the ketchup, hoisin, sherry, sesame oil, soy sauce and chili garlic sauce. Whisk until smooth and bring to a boil. Remove from the heat and let cool.
• Brush the chicken thighs with about 1/2 cup of the sauce several times in the last 5 minutes of cooking time. Serve the chicken with the extra sauce and with cooked broccoli and white rice.

ASIAN GLAZED WINGS

Steps:

• Preheat oven 400 degrees F.
• Preheat a large oven safe skillet over high heat with the oil. Liberally season the chicken wings with salt and pepper. Once the skillet is screaming hot add the wings in 1 even layer. Brown the wings for 3 minutes per side. While the wings are browning, assemble the plum glaze: in a small pot over high heat combine the plum sauce, orange juice, ginger root, tamari and hot pepper flakes. Bring up to a simmer and lower the heat, reserving it until the wings are done browning. Remove ginger from glaze. Pour the simmering plum glaze mixture over the browned wings. Place the skillet in the oven and roast for 20 minutes, flipping the wings once half way through the cooking time.
• Remove the wings from the oven, if the glaze is not syrupy and thick, place the skillet of wings on the cook top and turn the heat on high, allow the glaze to reduce for about 1 minute. Toss the wings around in the glaze and finish with the fresh cilantro and basil.
• Serve hot or room temperature.
• TIDBITS
• Close that door! Whenever you are tending to something in the oven, pull it out of the oven completely and close that door while you are doing your business. Otherwise your oven will have to work double time to get back up to temperature.

MAPLE-GLAZED BARBECUE CHICKEN

Steps:

• Heat grill.
• In small bowl stir together glaze ingredients.
• Sprinkle chicken with salt and pepper.
• Brush chicken generously with glaze.
• Place chicken on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals; cover grill.
• Cook 8-12 minutes or until juices run clear, turning once and brushing occasionally with glaze.

ASIAN BARBECUED CHICKEN WINGS

Steps:

• To make the marinade, mix together the garlic, hoisin sauce, soy sauce, honey, chili sauce, sesame oil and green onion.
• Place the wings in a shallow, non-metallic dish, add the marinade, cover and leave in the refrigerator for at least 2 hours.
• Cook the chicken on a hot, lightly oiled barbecue grill or grill pan, turning once, for 20-25 minutes, or until cooked and golden brown. Baste with marinade during cooking. Heat any remaining marinade in a pan until boiling and serve as a sauce.

EASY BBQ GLAZED CHICKEN

Steps:

• Heat grill to medium heat.
• Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 10 min.
• Meanwhile, mix barbecue sauce, marmalade and remaining dressing.
• Remove chicken from dressing; discard dressing. Grill chicken 5 to 7 min. on each side or until done (165°F), brushing occasionally with barbecue sauce mixture for the last few minutes.

ASIAN BARBECUE GLAZE

Steps:

• Cook all ingredients in small saucepan over medium heat, stirring occasionally, until thick and reduced, about 5 minutes.