Bbq D Gin Gar Chicken Recipes

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GRILLED GINGER-BEER CHICKEN



Grilled Ginger-Beer Chicken image

Provided by Food Network Kitchen

Time 2h20m

Yield 6 servings

Number Of Ingredients 12

6 chicken quarters (4 to 4 1/2 pounds total)
2 tablespoons ground ginger
Kosher salt and freshly ground pepper
6 12 -ounce bottles ginger beer
6 black tea bags
3/4 cup minced onion
1 28 -ounce can diced tomatoes
1/4 cup dijon mustard
3 tablespoons Worcestershire sauce
1/4 cup packed light or dark brown sugar
12 sprigs thyme
1 stick unsalted butter, melted

Steps:

  • Rinse the chicken and pat dry. Toss the ginger with 2 tablespoons salt and 1 teaspoon pepper. Sprinkle half of the mixture on the chicken; reserve the rest. Refrigerate the chicken, uncovered, at least 2 hours.
  • Meanwhile, make the sauce: Pour the ginger beer into a wide skillet; cover and bring to a boil. Uncover and cook over high heat until reduced by half, about 30 minutes. Remove from the heat, add the tea bags and steep 10 minutes; discard the tea bags. Add the onion, tomatoes, mustard, Worcestershire sauce, brown sugar and thyme. Return to high heat and cook, stirring occasionally, until thick, about 50 minutes, using a potato masher to crush the tomatoes during the last 5 minutes. Remove the thyme. Set aside half of the sauce for serving.
  • Bring the chicken to room temperature about 30 minutes before grilling. Preheat a grill to medium with indirect heat: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners.
  • Brush the chicken with some of the butter and sprinkle with some of the remaining ground ginger mixture. Place skin-side up on the cooler side of the grill; cover and cook until it starts browning, about 18 minutes, basting with more butter and sprinkling with more ground ginger mixture halfway through. Brush the chicken with a thick layer of sauce. Cover and cook until a thermometer inserted into the thickest part registers 160 degrees F, about 20 minutes, basting with more sauce halfway through.
  • Brush the chicken with more butter, then turn skin-side down and place on the hotter side of the grill (over direct heat). Cook, uncovered, until marked, about 2 minutes. Rotate the chicken to make crisscross grill marks and cook 2 more minutes. Transfer to a board and let rest about 10 minutes. Season with salt and serve with the reserved sauce.

GRILLED CHICKEN WITH GINGER AND BLACK BEAN SAUCE



Grilled Chicken with Ginger and Black Bean Sauce image

Tender, juicy, grilled chicken thighs you can enjoy with new potatoes, corn, and a fresh garden salad. You may want to add some apple wood chips to the grill for a wonderful, light, smoke flavor.

Provided by Denis Terrien

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Yield 2

Number Of Ingredients 5

6 skinless chicken thighs
1 tablespoon minced fresh ginger root
1 tablespoon black bean sauce with garlic
1 teaspoon sesame oil
ground black pepper to taste

Steps:

  • Place thighs in a bowl, and add ginger, black bean sauce, sesame oil, and ground black pepper. Stir well until completely coated. Marinate in the refrigerator for 2 hours.
  • Grill over medium heat until no longer pink but still juicy, about 20 minutes, turning only once.

Nutrition Facts : Calories 277.9 calories, Carbohydrate 1.4 g, Cholesterol 171.8 mg, Fat 10.9 g, Fiber 0.2 g, Protein 40.9 g, SaturatedFat 2.5 g, Sodium 232.6 mg

GRILLED CHICKEN THIGHS WITH GINGER SCALLION SAUCE



Grilled Chicken Thighs with Ginger Scallion Sauce image

Simple grilled chicken thighs are taken up a notch with an unexpected and flavorful sauce made from ginger and scallions. The sauce is so fresh and bright, you'll find yourself wanting to eat it with everything.

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

1 cup chopped scallions (from 1 to 2 bunches)
1/4 cup vegetable oil
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon low-sodium soy sauce
2 teaspoons toasted sesame oil
1 clove garlic, grated
2 tablespoons vegetable oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sambal oelek
5 to 6 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper

Steps:

  • To make the scallion sauce: Add the scallions, vegetable oil, vinegar, ginger, soy sauce, sesame oil and garlic to a small bowl and stir to combine. Add 2 tablespoons of the ginger scallion sauce to a large bowl and keep the rest refrigerated until ready to serve the chicken.
  • For the chicken thighs: To the bowl with the 2 tablespoons reserved ginger scallion sauce, add the oil, soy sauce, vinegar and sambal oelek. Whisk to combine, then add the chicken thighs. Stir to coat the chicken in the marinade. Let the chicken marinate at room temperature for 30 minutes.
  • Preheat a grill pan over medium-high heat. Remove the chicken to a paper towel-lined baking sheet, smooth-side up. Sprinkle the smooth side with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the chicken to the heated grill pan, seasoning-side down. Sprinkle the underside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, rotating the chicken once. Flip the chicken and cook until it is 165 degrees F all the way through and has nice grill marks, an additional 7 to 10 minutes. Remove the chicken to a plate.
  • Serve the chicken with the remaining ginger scallion sauce.

BBQ'D CHICKEN WITH ORANGE, LIME, AND GINGER SAUCE



BBQ'd Chicken With Orange, Lime, and Ginger Sauce image

It's getting time to dust off the old BBQ.This is really simple and easy to fix. I like to make a double batch of the sauce, then marinate the chicken in some. Then I have some for basting and some to pass at the table. I usually use chicken breasts with the bone and skin attached, and thighs, since they are my favorite part. Just remember to adjust the cooking time if you make anything other than what's listed here. Sometimes I will add soy sauce to the ingredients, and if I choose to marinate, I will add 1-2 Tbsp. oil to the ingredients so the chicken retains it's juiciness. Add what you like! That's the best part of cooking-- Enjoy! Times do not include marinating, or for using larger pieces of chicken pieces.

Provided by FLUFFSTER

Categories     Chicken Breast

Time 22m

Yield 4 serving(s)

Number Of Ingredients 6

2 1/2 tablespoons orange marmalade
1/8 teaspoon lime rind (make sure to not use the white part, the pith, it's bitter)
1 1/2 teaspoons lime juice
1 1/2 teaspoons fresh ginger, grated
4 boneless skinless chicken breast halves
vegetable oil cooking spray

Steps:

  • Combine the first 4 ingredients.
  • Coat the food rack with the cooking spray. Place food rack over medium-hot coals(350°to 400°).
  • Place chicken on food rack, and brush with half of the marmalade mixture.
  • Cook, covered with the grill lid, over medium-hot coals (350° to 400°) for 6 minutes.
  • Turn and brush with remaining mixture; cook 6 minutes or until done.

Nutrition Facts : Calories 161.6, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 83.8, Carbohydrate 8.6, Fiber 0.1, Sugar 7.5, Protein 27.3

GINGER-LIME CHICKEN



Ginger-Lime Chicken image

Though this may look like regular old chicken, don't be fooled: It's buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger - or whatever seasonings you choose - from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.

Provided by Ali Slagle

Categories     dinner, weekday, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts
Kosher salt and black pepper
1/3 cup mayonnaise
1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

Steps:

  • Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
  • To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
  • To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
  • Serve chicken with lime wedges, for squeezing on top.

GRILLED HALF CHICKEN WITH GINGER AND GARLIC



Grilled Half Chicken With Ginger and Garlic image

Combine ginger, garlic, chili bean paste, and soy sauce in a marinade for grilled chicken. After grilling for 30 minutes, it will turn out tender and never dry.

Provided by Tadashi Ono

Time 55m

Yield Serves 4

Number Of Ingredients 8

½ cup soy sauce
2 Tbsp. sake
2 Tbsp. grated fresh ginger
4 cloves grated garlic
2 tsp. tobanjan
2 Tbsp. packed brown sugar
1 tsp. salt
2 half chickens (3 to 4 pounds total)

Steps:

  • Mix together the soy sauce, sake, ginger, garlic, tobanjan, brown sugar, and salt in a bowl to make the marinade. Pour three-fourths of the marinade into a baking dish or rimmed sheet pan; reserve the rest. Lay the chicken in the marinade and flip the halves four times to generously coat all over. Use a rubber spatula or your hands to make sure all the crevices are well coated. Marinate the chicken halves for 10 minutes, turning once.
  • Preheat a grill to medium. Grill the chicken, covered, for about 35 minutes. Start by grilling skin side down for about two minutes. Flip the chicken and brush on the reserved marinade.
  • Flip the chicken about every seven minutes, brushing on more marinade after each turn. The chickens are done when very juicy with meat pulling away from the bone. Rest the chicken for five minutes, cut into serving pieces, and serve.

BBQ'D GIN-GAR CHICKEN



BBQ'd Gin-Gar Chicken image

This recipe was a runner up in the 1979 Gilroy Garlic Festival cookout submitted by Helen Headlee. It is wonderful

Provided by Bergy

Categories     Lunch/Snacks

Time P1DT30m

Yield 3-4 serving(s)

Number Of Ingredients 6

8 ounces plain yogurt
8 cloves garlic
1 piece fresh ginger (1 inch)
1 1/2 teaspoons chili powder
2 1/2 lbs fryer, cut up
salt & pepper

Steps:

  • In your blender or food processor combine a small amount of the yogurt, all the garlic and ginger, puree until smooth.
  • stir in the remaining yogurt, add spices and mix well.
  • Pour over your chicken and marinate overnight in the fridge, turn frequently to keep all sides in the matinade BBQ over medium heat 4-6" from heat or broil appr 25 minutes or until cooked depending on the size of the chicken pieces.

Nutrition Facts : Calories 879.2, Fat 59.9, SaturatedFat 18.1, Cholesterol 294.4, Sodium 316.9, Carbohydrate 7.2, Fiber 0.6, Sugar 4, Protein 73.9

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