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
ASIAN BBQ CHICKEN
If you're looking for a unique flavor for your next chicken dinner, try this Asian inspired BBQ Chicken. An easy homemade barbecue sauce covers this baked (or grilled) chicken.
Provided by Julie Clark
Categories Main Dish
Time 45m
Number Of Ingredients 13
Steps:
- In a medium pot over medium heat warm oil and add in green onions.
- Cook onions until softened and slightly brown, about 6 minutes.
- Add in garlic and ginger, then cook an additional 30 seconds before adding remaining sauce ingredients.
- Bring sauce to a simmer and lower heat to medium low.
- Simmer for 5 minutes. Remove pot from heat and let cool to thicken.
- Preheat oven to 375 degrees Fahrenheit.
- Season chicken breasts with salt, pepper, and garlic powder. Place on a greased baking sheet.
- Bake for 30 minutes.
- After 30 minutes, remove pan from oven and generously brush ginger barbecue sauce over chicken before returning to the oven for 10 more minutes or until chicken is juices run clear and barbecue sauce is sticky.
- Internal temperature of the chicken should be 165º Fahrenheit.
- Slice and serve over rice, veggies or on a salad.
- Top the chicken with sesame seeds and green onions if desired.
Nutrition Facts : Calories 398 kcal, Carbohydrate 35 g, Protein 26 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 73 mg, Sodium 1269 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
OVEN-BARBECUED ASIAN CHICKEN
From EatingWell,com: November/December 2011, Eating Well One-Pot Meals -- This Asian barbecued chicken made in a casserole dish is truly finger-licking good! You can make this with 2 bone-in chicken breasts (about 12 ounces each) instead of thighs and drumsticks, if you prefer. Remove the skin (if desired) and cut each chicken breast in half on the diagonal to get 4 portions about equal in weight.
Provided by KerfuffleUponWincle
Categories Chicken Breast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Coat a 9-by-13-inch (or similar-size) baking dish with cooking spray.
- Thinly slice 1/4 cup scallion greens; set aside.
- Mince the scallion whites. Whisk the scallion whites, hoisin sauce, soy sauce, ginger, garlic, hot sauce, five-spice powder, and honey (OPTIONAL) in a large bowl. Add chicken and toss to coat. Arrange the chicken in an even layer in the prepared baking dish, meatier-side down. Pour any remaining sauce from the bowl over the chicken.
- Bake, turning once halfway so the meatier side is up, until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, about 1 hour.
- Transfer the chicken to a serving platter and top with any remaining sauce from the baking dish.
- Sprinkle with sesame seeds and the reserved scallion greens.
- TIPS:.
- Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Look for it in the spice section of the supermarket, or with other Asian ingredients.
- Sesame seeds can be toasted in a small dry skillet over medium heat, stirring constantly, until golden and fragrant, about 2 minutes.
Nutrition Facts : Calories 382, Fat 22.2, SaturatedFat 6, Cholesterol 138.6, Sodium 531.7, Carbohydrate 12.1, Fiber 2, Sugar 5.5, Protein 32.3
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
CHINESE BARBECUED CHICKEN
This is a terrific recipe that I found, and tweaked successfully, in Ken Hom's Quick and Easy Chinese Cooking. The original has double the amount of sesame oil but I feel a little of that goes a long way...double it if you wish. This can be served hot or cold. It's delicious! Prep time does not include 1 hour marinating time.
Provided by Hey Jude
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut the chicken into quarters and rub each piece evenly with the salt.
- Combine the rest of the ingredients in a blender or food processor and puree them.
- Place the chicken in a resealable plastic bag and pour the marinade over.
- Squish around good so the marinade is evenly coating the chicken.
- Set aside to marinate at least 1 hour at room temperature, or refrigerate overnight.
- Preheat broiler, light a fire in an open gril or turn on your gas grill.
- When your chosen cooking method is hot, place the chicken on the grill and cook, over indirect heat, for about 45 minutes turning occasionally, or until meat is no longer pink near the joints.
- This is really good served with steamed jasmine rice and greens or stir-fried pea pods and mushrooms.
Nutrition Facts : Calories 581.1, Fat 36.5, SaturatedFat 10.2, Cholesterol 173.1, Sodium 2150.2, Carbohydrate 12.9, Fiber 0.7, Sugar 7.7, Protein 44.6
EASY ASIAN BAKED CHICKEN
Chicken breasts baked with soy sauce, vinegar, bell peppers and water chestnuts. Ta dah! That's it! Very tasty and simple.
Provided by sal
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a lightly greased 9x13 inch baking dish. Pour soy sauce and vinegar over chicken, then sprinkle with bell pepper and top with water chestnuts.
- Bake at 350 degrees F (175 degrees C) for about 40 minutes or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 197.9 calories, Carbohydrate 13.5 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 2.5 g, Protein 30.8 g, SaturatedFat 0.4 g, Sodium 2489.4 mg, Sugar 3.1 g
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
ASIAN BARBECUED CHICKEN WITH VEGETABLES SHEET-PAN DINNER
Chicken thighs are glazed with an Asian-inspired barbecue sauce before being roasted with a colorful combo of broccoli and carrots, seasoned with a sesame-Sriracha sauce. The result is an easy meal with a lot of flavor and minimal cleanup.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 425°F.
- In small bowl, mix hoisin sauce, rice vinegar, 1 tablespoon of the Sriracha sauce, 2 teaspoons of the sesame oil, the gingerroot and garlic. Reserve 1/4 cup of the hoisin mixture to brush on chicken just before serving.
- In another small bowl, beat honey, vegetable oil, remaining 2 teaspoons Sriracha sauce, remaining 2 teaspoons sesame oil, the sesame seed and 1/4 teaspoon of the salt with whisk. In medium bowl, add half of the honey mixture, and toss with the carrots. Reserve remaining honey mixture.
- Spray large rimmed sheet pan with cooking spray. Season chicken with remaining 1/2 teaspoon salt and the pepper. Place chicken on one side of the pan; brush both sides of chicken with hoisin mixture, reserving remaining. Add carrots in single layer to other side of pan. Roast 10 minutes.
- Meanwhile, in medium bowl, toss broccoli with remaining honey mixture.
- Brush tops of chicken with remaining hoisin mixture, and add the broccoli to the carrots. Bake 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are lightly brown and just tender. Brush reserved 1/4 cup hoisin mixture onto chicken, and serve.
Nutrition Facts : Calories 510, Carbohydrate 28 g, Cholesterol 225 mg, Fat 3 1/2, Fiber 4 g, Protein 51 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 17 g, TransFat 0 g
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- Preheat oven to 350 degrees F. Coat a 9-by-13-inch (or similar-size) baking dish with cooking spray.
- Thinly slice 1/4 cup scallion greens; set aside. Mince the whites. Whisk the scallion whites, hoisin sauce, soy sauce, ginger, garlic, hot sauce and five-spice powder in a large bowl. Add chicken and toss to coat. Arrange the chicken in an even layer in the prepared baking dish, meatier-side down. Pour any remaining sauce from the bowl over the chicken.
- Bake, turning once halfway so the meatier side is up, until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, about 1 hour. Transfer the chicken to a serving platter and top with any remaining sauce from the baking dish. Sprinkle with sesame seeds and the reserved scallion greens.
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- Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally.
- 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 the marinade. Garnish with lime wedges and green onion tops, if desired.
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