East Asian Style Bbq Chicken Or Broil Food

ASIAN-INSPIRED BBQ CHICKEN

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.

ASIAN GRILLED CHICKEN

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.

ASIAN BARBECUED CHICKEN

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.

ASIAN CHICKEN (ASIAN MARINADE)

Steps:

• Mix Marinade ingredients together. Add chicken and mix to coat. Marinade in the fridge for a minimum of 1 hour or up to overnight.
• Heat oil in a large non stick skillet or BBQ over medium high heat. (See notes for other cooking methods) Add chicken and cook until each side is dark golden brown and chicken is cooked through (about 3 minutes each side). Transfer to plate, cover loosely with foil and rest for 3 minutes.
• Garnish with chillies, shallots and sesame seeds if desired. Serve with white rice and slices of cucumber.

ASIAN STYLE CHICKEN

Steps:

• In a large skillet pan, heat the oil and butter together until hot. Add the chicken. Salt and pepper chicken to taste. Cook for about 3-4 minutes and flip, adding salt and pepper to taste on other side. Continue to cook on other side for about 3-5 minutes.
• Remove the chicken from the pan onto a plate and reserve. Add another tbsp butter and add the chopped shallots and garlic. Cook for about 2 minutes and the shallots are soft and the aroma of the garlic is strong.
• Add the chicken broth and the hot water and stir well with the shallots and garlic. Add the rest of the ingredients, tasting after all are included to ensure own taste. You may need to adjust to your own preference.
• Add the chicken back into the pan, including any juices on the plate that may have been released, this gives great flavor! Put a lid on the pan and simmer for about 15-20 minutes and the sauce has soaked into the chicken. You may need to flip the chicken thighs a few times through out to help incorperate the sauce.
• Enjoy with Steamed Rice!

BROILED ASIAN CHICKEN

Steps:

• Thaw chicken breasts completely and place on a foil lined cookie sheet sprayed with non-stick cooking spray.
• Turn oven on broil.
• Whisk together in a small bowl all other ingredients.
• Brush the chicken with the sauce on both sides and place in oven. Brush chicken several times during cooking time to ensure a nice thick glaze.
• Flip chicken at 7 minutes.
• Cooking time is approx 12-15 minutes depending on your oven.
• Best served with rice and sugar snap peas.
• **Or cut the chicken into bite sized pieces before cooking and serve up some savvy chicken appetizers! -- (present with toothpicks).

ASIAN BARBECUE CHICKEN WINGS

Steps:

• In a 5- to 6-quart slow cooker, stir the chicken wings, all but 2 Tbs. of the scallions, the hoisin sauce, sesame oil, ginger, and sambal oelek until the wings are evenly coated. Cover and cook until the wings are cooked through, but not falling off the bone, 2-1/2 hours on high or 4 hours on low. (The wings can stay on the keep-warm setting for up to 1 hour.)
• Use tongs to transfer the chicken wings to a large foil-lined rimmed baking sheet. Strain the sauce into a fat separator and set aside for a few minutes. Pour the defatted sauce into a 2-quart saucepan, add the vinegar, and boil over high heat, stirring occasionally, until reduced by half, about 15 minutes.
• Position a rack 4 inches from the broiler element and heat the broiler on high. Brush the wings with the sauce and broil until browned, about 3 minutes. Turn the wings over, brush them again, and broil until browned and crisp, about 3 minutes more. Brush with the sauce once more before serving, topped with the remaining 2 Tbs. scallions and drizzled with the chile oil, if using. Serve any remaining sauce on the side for dipping.