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
SAUTE OF CHICKEN AND BROCCOLI - ASIAN STYLE
Steps:
- Bring a large pot of salted water to a boil. Parboil the broccoli for a minute and remove. Add the Chinese noodles and cook for 5 minutes or until al dente.
- In a large skillet heat the vegetable and sesame oils. When hot, add the scallion, ginger and garlic and cook, stirring for 30 seconds.
- Add the chicken and saute, stirring continuously until no longer pink. Add the soy sauce, and sugar and simmer 10 seconds. Stir in the parboiled broccoli.
- Add the broth mixed with cornstarch and just bring to a simmer. Simmer until lightly thickened. Serve over noodles and garnish with toasted peanuts.
GRILLED ASIAN BARBECUED CHICKEN
Faster than you can dial for take-out, mix this quick sauce for a favorite Chinese main dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h40m
Yield 6
Number Of Ingredients 7
Steps:
- In medium bowl, mix hoisin sauce, soy sauce, mustard, lemon juice, sesame oil and ginger. Measure out 1/2 cup mixture; cover and refrigerate for use in step 3. Place remaining mixture in large resealable food-storage plastic bag. Add chicken; seal bag and marinate in refrigerator 4 hours.
- Heat gas or charcoal grill. Remove chicken from marinade, reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 25 to 30 minutes, turning frequently and brushing with marinade from plastic bag, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
- Before serving, brush chicken with the 1/2 cup mixture reserved in step 1.
Nutrition Facts : Calories 370, Carbohydrate 18 g, Cholesterol 90 mg, Fiber 1 g, Protein 29 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 3 g, TransFat 0 g
ASIAN GRILLED CHICKEN
Quick and easy Asian marinated chicken thighs! Also great with chicken breast or flank steak. Marinate overnight for best flavor.
Provided by LoreleiLee
Categories World Cuisine Recipes Asian
Time 4h40m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 287.3 calories, Carbohydrate 23.6 g, Cholesterol 71.6 mg, Fat 12 g, Fiber 0.5 g, Protein 20.9 g, SaturatedFat 3.3 g, Sodium 1372.2 mg, Sugar 20.2 g
ASIAN STYLE CHICKEN
I went to a big Asian market and stocked up on some great Asian sauces and vinegars. I thought I would try them and this is what I came up with. I am thinking it is more of a Japanese style because I used mirin, which is a slightly sweet vinegar and I think that it is mostly used in Japanses style cooking, although I could be wrong about that! When I made this I used skinless, bone-in chicken thighs, but you could also try to use boneless thighs, as well as boneless chicken breasts as well. I prefer dark meat but the white meat should work just as well! You could also keep the skin on if you prefer, but I personally do not. Enjoy!
Provided by LDSMom128
Categories Chicken Thigh & Leg
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet pan, heat the oil and butter together until hot. Add the chicken. Salt and pepper chicken to taste. Cook for about 3-4 minutes and flip, adding salt and pepper to taste on other side. Continue to cook on other side for about 3-5 minutes.
- Remove the chicken from the pan onto a plate and reserve. Add another tbsp butter and add the chopped shallots and garlic. Cook for about 2 minutes and the shallots are soft and the aroma of the garlic is strong.
- Add the chicken broth and the hot water and stir well with the shallots and garlic. Add the rest of the ingredients, tasting after all are included to ensure own taste. You may need to adjust to your own preference.
- Add the chicken back into the pan, including any juices on the plate that may have been released, this gives great flavor! Put a lid on the pan and simmer for about 15-20 minutes and the sauce has soaked into the chicken. You may need to flip the chicken thighs a few times through out to help incorperate the sauce.
- Enjoy with Steamed Rice!
Nutrition Facts : Calories 278.5, Fat 21.8, SaturatedFat 7.1, Cholesterol 89.1, Sodium 425.5, Carbohydrate 2.6, Fiber 0.2, Sugar 0.4, Protein 17.3
SOUTHEAST ASIAN CHICKEN, TWO WAYS
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place chicken in a large bowl with soy sauce, 1 tablespoon each of garlic and ginger and 1 teaspoon chili flakes. Toss well to coat. Chicken may be covered and refrigerated for up to a day.
- Put oil in a large, deep nonstick skillet over medium-high heat. Remove chicken from marinade, and add, skin-side down, to hot oil. Brown well on both sides, then lower heat, and cook until chicken is cooked through, about 25 minutes. At this point, chicken can be served with lime wedges and cilantro, if you wish.
- For Vietnamese-style chicken, remove chicken from pan, then turn heat to low, and add sugar, another tablespoon each of garlic and ginger and another teaspoon of chili, along with 2 tablespoons water. Raise heat to high and cook, stirring occasionally, until sugar melts and sauce thickens and foams. Add nam pla and any juices accumulated around the reserved chicken, and cook a minute more, then return chicken to pan, and cook, turning pieces until they are nicely glazed and chicken is hot. Remove from skillet, spoon sauce on top, garnish with lime and cilantro, if you wish, and serve.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 25 grams, Carbohydrate 2 grams, Fat 38 grams, Fiber 0 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 822 milligrams, Sugar 0 grams, TransFat 0 grams
SWEET BARBECUE BROILED OR GRILLED CHICKEN
This chicken is absolutely delicious, it can also be made on the grill or in the oven broiler, just remember to keep basting with sauce while cooking. For the sauce, you can saute 1 onion and 2 tablespoons fresh minced garlic in a couple tablespoon butter for about 3-4 minutes before adding in the other ingredients if desired.
Provided by Kittencalrecipezazz
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 6 ingredients in a saucepan; cook over medium heat for about 20 minutes, stirring occasionally.
- Prepare the grill or oven broiler.
- Sprinkle chicken with salt and pepper.
- Place on grill or a broiler pan coated with cooking spray.
- Cook 15 minutes on each side (or until cooked).
- Brush chicken with sauce, and cook an additional 15 minutes, or until chicken is done, turning and basting occasionally.
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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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