Asianbarbecuechicken Recipes

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 BBQ CHICKEN

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.

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.

BARBEQUE CHICKEN

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). In a small saucepan over medium heat, stir together the water, ketchup, brown sugar, vinegar, lemon juice, and Worcestershire sauce. Season with salt, mustard powder, and chili powder. Simmer the sauce for 15 minutes.
• Place the chicken thighs into an oblong baking dish, and pour the sauce over them. Cover tightly.
• Bake for 15 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and bake for one hour. Remove cover, stir and bake uncovered for 15 minutes.

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 WITH VEGETABLES SHEET-PAN DINNER

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.

EASY ASIAN BBQ CHICKEN

Steps:

• Make a marinade out of the Soy Sauce, Brown Sugar, Garlic & Ginger. Or use your favorite Teriyaki Sauce Recipe.
• Marinate the chicken for at least 4-5 hours in the refrigerator turning every hour to marinate evenly. Remove chicken from marinade and discard marinade.
• When your grill is ready, dip the chicken in Mae Ploy and BBQ till done.
• I usually have a spray bottle of H2O in case of flare ups. Enjoy!

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.

ASIAN BARBECUE CHICKEN SLAW

Steps:

• In a large bowl, whisk soy sauce, honey, 3 tablespoons oil and vinegar until blended. Pour half of the honey mixture into a small bowl; stir in barbecue sauce. Sprinkle chicken with pepper. In a large nonstick skillet heat remaining oil over medium-high heat. Add chicken; cook and stir until no longer pink, 4-6 minutes. Add barbecue sauce mixture; heat through., Meanwhile, whisk salad dressing into remaining honey mixture until blended. Add coleslaw mix, green onions, 3 tablespoons almonds and 2 teaspoons sesame seeds; toss to coat. Serve with chicken. Sprinkle servings with remaining almonds and sesame seeds.

ASIAN BBQ CHICKEN THIGHS

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.