Bbq Soy Chicken Recipes

GINGER SOY GRILLED CHICKEN

Steps:

• Start by combining the sesame oil, lime juice, honey, soy sauce, grated ginger, minced garlic, and salt and pepper in a shallow baking dish. Whisk these ingredients together with a fork and set everything aside while you prepare the chicken.
• Add the bone-in, skinless chicken pieces to the baking dish with the marinade, making sure the chicken pieces are well-coated in the marinade. Cover the dish with a lid or some plastic wrap. Refrigerate for 1-2 hours
• This is a dish that you can prepare earlier in the day and leave it to marinate for several hours until it's time to grill.
• When it's time to grill, remove the chicken from the fridge and let it rest at room temperature while you preheat the grill.
• When your grill is ready, turn the heat down to medium-low (if your grill is notoriously hot like mine is, then grill on low to be safe) and place the chicken pieces on the grill.
• Leave them for about 8 minutes, making sure you allow the bottom side to caramelize before turning. Flip them when they've achieved a nice brown colour on the bottom side and let them grill on the other side on medium-low (or low) for another 8 minutes, or until they reach an internal temperature of 165 degrees Fahrenheit (use an instant read meat thermometer).
• Remove them from the grill and let them rest for 2-3 minutes. Garnish with some chopped green onions and serve!

3 INGREDIENT BARBECUE SOY CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 430°F | 220°C.
• Arrange drumsticks into a baking dish. Pour in the sauces and vinegar and add the garlic. As an option, add a drizzle of sesame oil and vinegar, and rub the sauces into the chicken until evenly coated. Season with salt to taste (about 1/2-1 teaspoon).
• Cover with foil and bake in the oven for 25 minutes, or until just cooked through.
• Change oven settings to broil/grill on medium heat. Uncover and allow chicken to broil until golden browned. Flip drumsticks and allow to brown on the other side.
• Serve over rice, with mashed potatoes, noodles or steamed vegetables!

GRILLED CHICKEN BREAST WITH GINGER AND SOY

Steps:

• Combine the 1 cup soy sauce, 1/4 cup olive oil, 2 tablespoons sesame oil, half of the lime juice, ginger, and garlic, and 1/4 cup cilantro in the bottom of each of 2 large freezer bags. Put 2 chicken breasts in each bag and get them coated with the marinade. Then set the bags on a work surface, force the air out and seal them. Allow chicken to marinade for 1 hour. You can also freeze the chicken right in the marinade at this point. To do so fold each bag over the chicken 3 times, tape them well, and date them. Put it in the freezer for up to 2 months.
• Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a non-stick surface.
• Remove the chicken breasts from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Serve with the sesame noodles and cucumber pickles.

HONEY SOY BBQ BAKED CHICKEN LEGS

Steps:

• Preheat the oven to 400F.
• Line a 9x12 baking dish with foil.
• Put the chicken legs in the baking dish in a single layer.
• Mix the soy sauce, honey, ketchup and garlic powder in a bowl, then pour the mixture over the chicken legs.
• Put the chicken legs in the oven and bake for 20 minutes.
• Take the chicken out of the oven and carefully flip the chicken legs with the tongs, so the part that was baked in the sauce is now on top.
• Return the chicken legs to the oven and bake for 20 more minutes.
• Turn on the oven to broil and cook for 4 minutes.
• To serve, put the chicken legs on a platter and pour the honey soy sauce from the baking dish over the chicken legs.

HONEY BBQ CHICKEN

Steps:

• Pat chicken dry. Combine rub ingredients. Rub over chicken pieces; refrigerate, covered, in a shallow dish 2 hours., Meanwhile, in a small saucepan over medium heat, combine sauce ingredients, adding cayenne if desired. Bring to a boil, stirring constantly; reduce heat and simmer, uncovered, to allow flavors to blend, 8-10 minutes., On an oiled grill rack, grill chicken, covered, over indirect medium heat, turning frequently, until a thermometer reads 165°, 35-45 minutes., Reduce heat to medium-low. Brush chicken with sauce, reserving 1/2 cup. Cook, covered, until chicken pieces register 170°-175°, 4-6 minutes. Serve with reserved sauce.

HONEY & SOY CHICKEN WITH SESAME BROCCOLI

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the soy, honey, 1 tbsp of the oil and ½ tbsp garlic & ginger paste in a bowl. Pour over the chicken thighs and leave to marinate if you have time, but don't worry if not - they will be delicious either way. Tip the chicken with all the marinade into a roasting tin, skin-side up. Cook for 45 mins until sticky and the skin is crispy.
• When the chicken has 15 mins left, start cooking the rice following pack instructions, if using, and heat the remaining oil in a frying pan. Add the remaining garlic & ginger paste, sizzle for 1 min, then tip in the broccoli along with a splash of water. Cover and cook for 10 mins until tender, then take the lid off, tip the sesame seeds into the pan and give everything a good toss around. Season. Serve with the chicken, and all the caramelised bits from the bottom of the tin.

KRYSTAL'S PERFECT MARINADE FOR BBQ OR GRILLED CHICKEN

Steps:

• Whisk together the brown sugar, vinegar, soy sauce, olive oil, Worcestershire sauce, sesame oil, garlic, and pepper until the sugar has dissolved.

GRILLED SOY-BASTED CHICKEN THIGHS WITH SPICY CASHEWS

Steps:

• Heat oven to 300 degrees. Combine cashews and Sriracha sauce in a small bowl and stir until nuts are coated. Line a small baking pan with foil and spread the coated cashews out on it, then place in the oven and bake until nuts are dry, approximately 20 minutes. Carefully remove the nuts from the foil and let cool, then chop roughly and set aside in a small bowl.
• Meanwhile, in a large bowl, whisk together sesame oil, 1/2 cup soy sauce, the hoisin sauce and the black pepper, and hot sauce if using. Add chicken thighs and stir to coat. Refrigerate until ready to cook.
• For the basting sauce, combine the remaining 3 tablespoons soy sauce, the brown sugar and the ginger in a small bowl, and whisk until the sugar has dissolved.
• When you are ready to cook the chicken, build a fire in a charcoal grill, leaving about 1/3 of the cooking space free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one burner to high, leaving the others off, then lower cover and heat for 15 minutes.)
• Using tongs, remove chicken thighs from marinade and cook, directly over the coals, turning every few minutes, until they are well-browned but not crusty, approximately 8 to 10 minutes. Then, using a pastry brush, begin to baste them with the soy, ginger and sugar mixture, until they develop a lacquer, an additional 8 to 10 minutes, again turning every few minutes. (If chicken threatens to burn, place it over the part of the grill without coals.)
• Transfer chicken to a warmed platter, sprinkle with the chopped cashews, the scallions and the cilantro, and serve.

BBQ SOY CHICKEN

Steps:

• Mix first six ingredients in small bowl.
• Pour over chicken and marinade for at least 30 minutes.
• Place chicken in baking dish.
• Bake at 350 degrees for 50 minutes, or till cooked through, turning once or twice and brushing with sauce occasionally.
• Note: I will take extra sauce from bowl and boil on stove and brush marinade on chicken two or three times instead of using drippings from cooking chicken.

GRILLED SOY-LIME CHICKEN BREASTS

Steps:

• Whisk together lime juice, soy sauce, and oil in a bowl. Place chicken breasts on a work surface between two layers of waxed paper or plastic wrap. Using the smooth side of a meat pounder, pound the chicken breasts until all the pieces are an even 1/2-inch thickness.
• Place chicken breasts in a resealable plastic bag or glass baking dish. Pour marinade into bag or over chicken in dish. Refrigerate at least 3 hours or overnight.
• Heat a grill or grill pan over medium heat. Remove chicken from marinade, letting excess drip off. Grill chicken until cooked through, about 3 minutes per side. Shred or slice chicken, and serve with lettuce leaves and herbs on the side. See the top left tin image for reference.

GRILLED CHICKEN WITH CURRY-SOY SAUCE

Steps:

• Stir soy sauce, garlic, ginger, lime juice, and curry powder together in a glass container. Add chicken and toss to coat. Cover and refrigerate for 1 to 3 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and pour marinade into a small saucepan; set aside.
• Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and let rest for 10 minutes.
• While chicken is cooking, stir cornstarch and water together in a small bowl until well combined. Add to the reserved marinade, then mix in chicken broth. Bring sauce to a boil and cook until sauce has thickened a bit, 10 to 14 minutes. Serve curry-soy sauce over the chicken.

MAPLE BARBECUE GRILLED CHICKEN

Steps:

• Heat olive oil in a small saucepan over medium. Cook garlic, turning occasionally, until golden brown, about 4 minutes. Add tomato paste and cook, stirring constantly and scraping bottom of pan, until slightly darkened, about 3 minutes. Add maple syrup, soy sauce, Worcestershire sauce, vinegar, and Sriracha. Bring to a boil, then reduce heat to medium-low and simmer until flavors have come together, about 1 minute. Remove from heat. Transfer about half of barbecue sauce to a heatproof bowl and set aside for serving.
• Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Season chicken generously with salt. Grill chicken over direct heat, turning every minute, until browned on all sides, about 5 minutes. Move chicken over indirect heat. Cover, positioning vent (if your grill has one) over chicken, and continue to grill, keeping grill covered as much as possible and turning every 5 minutes or so, until an instant-read thermometer inserted into thickest part registers 140°F-145°F, 18-25 minutes depending on the size of the pieces. Baste chicken with barbecue sauce and grill, turning and basting occasionally, until an instant-read thermometer inserted into thickest part registers 160°F for breast and 165°F for dark meat, about 10 minutes longer.
• Arrange chicken on a platter. Serve with reserved barbecue sauce alongside.
• Do Ahead: Barbecue sauce can be made 2 weeks ahead. Transfer to an airtight container; cover and chill.

GRILLED HONEY-SOY CHICKEN

Steps:

• In a ziploc, combine orange juice, soy sauce, honey, lemon-pepper seasoning, ginger, and garlic powder; Set aside.
• Place each chicken breast half between 2 pieces of plastic wrap.
• Working from center to the edges, pound lightly with the flat side of a meat mallet to an even thickness.
• Remove plastic wrap.
• Place chicken pieces in marinade.
• Cover and chill for 4 to 6 hours or overnight.
• Remove chicken from marinade, reserving marinade.
• To grill, place chicken on an uncovered grill directly over medium coals.
• Grill about 12 minutes or until tender and no longer pink, turning and brushing chicken with marinade once.
• Discard any remaining marinade.
• (Or, place chicken on the unheated rack of a broiler pan.
• Broil 4 to 5 inches from heat about 7 minutes, turning and brushing chicken with marinade once).