Pan Asian Marinade And Basting Sauce Food

THAI GRILLED CHICKEN (GAI YANG)

Thai Grilled Chicken (Gai Yang) image

The marinade for this chicken is true to the authentic Thai grilled chicken (Gai Yang). Traditional Gai Yang is served with a dipping sauce but I find chicken thighs so juicy that it doesn't need it. Instead, I incorporate the flavour into the Marinade. Traditionally this is cooked over charcoal which gives it a wonderful smokey flavour. But it really is fantastic even cooked on the stove or in the oven, though my preference is to cook it on the outdoor grill. The key ingredients are the lemongrass and fish sauce - don't omit or substitute these!

Provided by Nagi | RecipeTin Eats

Categories Barbecue BBQ Chicken Grilling

Time 16m

Number Of Ingredients 14

Ingredients

2 lb / 1 kg chicken thigh fillets ((skinless, boneless) (Note 1))
1 large lemongrass stalk (, white part only very finely chopped (about 2 tbsp) (Note 2))
6 cloves garlic (, minced)
2 tbsp lime juice
2 tsp finely chopped red chili ((optional but recommended))
3 tbsp fish sauce
2 tbsp Chinese cooking wine (, sherry or sake (Japanese cooking wine) (Note 4))
1 tsp sesame oil ((optional))
3 tbsp brown sugar or palm sugar
2 tbsp honey ((or 1 tbsp brown sugar))
1/2 tbsp black pepper ((adjust to taste - this adds spiciness))
Lime wedges
Red chili (, finely sliced (optional))
Cilantro / coriander leaves ((optional))

Steps:

Place Marinade ingredients in a large ziplock bag. Massage to mix.
Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
Cook the chicken until golden brown - around 3 minutes each side.
Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.

BONEFISH GRILL PAN ASIAN SAUCE

Bonefish Grill Pan Asian Sauce image

Make and share this Bonefish Grill Pan Asian Sauce recipe from Food.com.

Provided by Whittney

Categories Sauces

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
1/4 cup minced ginger
1/4 cup soy sauce
1 cup ketchup
1 cup oyster sauce
3 tablespoons lemon juice
1/4 cup water
1/2 cup sugar
3 tablespoons coarsely chopped cilantro

Steps:

In a medium sauce pan, sautee the minced ginger in the olive oil until fragrant.
In a bowl, thoroughly combine the soy sauce, ketchup, oyster sauce, lemon juice and water and add to sauté pan.
Bring the mixture to a slow boil, then slowly add sugar over low-med heat for about 5 minutes.
If desired, add a little hot water to the sauce to thin it.

Nutrition Facts : Calories 165, Fat 7, SaturatedFat 1, Sodium 1841.6, Carbohydrate 25.5, Fiber 0.4, Sugar 19.7, Protein 2

PAN-ASIAN MARINADE AND BASTING SAUCE

Pan-Asian Marinade and Basting Sauce image

This borrows from several Asian cuisines. It's especially good on chicken and pork. During BBQ season, you can never have too many marinades!

Provided by graffeetee

Categories Asian

Time 10m

Yield 1/2 cup

Number Of Ingredients 7

Ingredients

3 tablespoons soy sauce
2 -3 tablespoons honey (can use Lyle's too)
1 tablespoon rice vinegar
1/3 cup hoisin sauce
4 teaspoons Madras curry powder
1/2 teaspoon five-spice powder
1/4 teaspoon sambal oelek (optional)

Steps:

Combine all ingredients in a small bowl and whisk until combined.
Brush generously on meat and let sit several hours or overnight.
Use to baste the meat while it's cooking on the grill or under the broiler.

Nutrition Facts : Calories 747.2, Fat 8.1, SaturatedFat 1.3, Cholesterol 5.1, Sodium 8798.1, Carbohydrate 159.7, Fiber 11.1, Sugar 117.7, Protein 19.3

PERFECT SOY-GRILLED STEAK

Perfect Soy-Grilled Steak image

You may think you don't have the time to marinate meat before grilling it, but it's time-consuming only if you think a marinade has to tenderize. As far as I'm concerned, there are only two goals in marinating: to add flavor and to promote browning and crispness. Neither of these requires long soaking, although dunking the meat while the grill heats contributes to a slightly greater penetration of flavor. This marinade of soy sauce, ginger, garlic, honey and lime is ideal for steak, but it works beautifully with any tender meats like burgers, boneless chicken, tuna and swordfish, all of which can be turned in the sauce before putting them on the grill. Longer-cooking meats, like bone-in chicken, should be cooked within 10 minutes of doneness before basting with the sauce.

Provided by Mark Bittman

Categories dinner, easy, quick, weekday, steaks and chops, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/4 cup soy sauce
1 teaspoon peeled and minced ginger
1/2 teaspoon peeled and minced garlic
1 tablespoon honey, molasses or hoisin sauce
Freshly ground black pepper to taste
Juice of 1/2 lime
1 16- to 24-ounce boneless steak (rib-eye, skirt or strip), or one 24- to 32-ounce bone-in steak (rib-eye or T-bone)

Steps:

Start a charcoal or wood fire or heat a gas grill; the fire should be hot and the rack no more than 4 inches from the heat source. Mix together the first 6 ingredients; taste and add more of anything you like. Turn the steak in the sauce once or twice, then let sit in the sauce until the grill is hot.
Turn the steak one more time, then place on the grill; spoon any remaining sauce over it. For rare meat, grill about 3 minutes a side for steaks less than an inch thick. For larger or more done steak, increase the time slightly.

Nutrition Facts : @context http, Calories 345, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 10 grams, Sodium 990 milligrams, Sugar 1 gram, TransFat 1 gram

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Pan Asian Marinade And Basting Sauce Food

THAI GRILLED CHICKEN (GAI YANG)

BONEFISH GRILL PAN ASIAN SAUCE

Make and share this Bonefish Grill Pan Asian Sauce recipe from Food.com.

PAN-ASIAN MARINADE AND BASTING SAUCE

This borrows from several Asian cuisines. It's especially good on chicken and pork. During BBQ season, you can never have too many marinades!

PERFECT SOY-GRILLED STEAK

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