Asian Chicken Quesadilla With Grilled Pineapple Salsa And Hoisin Recipes

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 CHICKEN-QUESADILLA-WITH-GRILLED-PINEAPPLE-SALSA-AND-HOISIN

Steps:

• Place soy, ginger and garlic in a saucepan and bring to a boil. Remove from heat and let sit for 30 minutes.
• Place chicken in a shallow pan or plastic bag and pour marinade over. Place in refrigerator for at least 4 hours or overnight.
• Season chicken with salt and pepper.
• Heat oil in large saute pan over high heat almost to smoke.
• Saute chicken for 5 minutes lower heat to med and turn over continue until chicken is almost cooked.
• Let the chicken sit and then slice on a bias into 1/2 inch pieces.
• Preheat oven to 450 deg. Place 2 tortillas on an ungreased baking sheet.
• Spread 1/2 the cheeses, green onion and sliced chicken on the two tortillas.
• Stack the 2 layers and cover with the remaining tortilla.
• Bake for 8-12 minutes until crisp and cheese is melted.
• Cut into half to serve hot with vinaigrette and salsa.
• Salsa:.
• Heat grill. Or George Forman.
• Grill pineapple slices 2-3 minute per side.
• Remove and cut into med. dice.
• Add cilantro, lime, onion, jalapeno and olive oil.
• Season with S & P. Let sit 1/2 hour.
• Hoisin Vinaigrette:.
• Place onion, garlic, hoisin and vinegar in a blender and blend.
• Slowly add the sesame and olive oil until emulsified.
• Season with S & P.

PINEAPPLE SALSA CHICKEN

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Pound chicken to a 1-inch thickness for even grilling. Brush oil over chicken and sprinkle Jamaican jerk seasoning evenly on both sides. Set aside.
• Combine pineapple, red pepper, jalapeno pepper, red onion, cilantro, lime juice, and salt in a small bowl for the salsa. Set aside.
• Place chicken on the hot grill and lower heat to medium. Grill until chicken is no longer pink in the center and juices run clear, 12 to 14 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate to rest for 5 minutes.
• Top chicken with salsa mixture and serve.