Mums Bbq Chicken Recipes
JAPANESE MUM'S CHICKEN
We have a Japanese girl, Tomoko, living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum,Toshiko, in Japan for this, as it's her favourite recipe, and I wanted to share it here. It's simple and so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English for me. *The liquid will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to overcook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience. AND NOTE: A glaze is sticky and coats the meat, this is NOT a sauce.
Provided by JustJanS
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all the ingredients in a saucepan over a high heat.
- Bring to the boil, then reduce to a simmer for about 20 minutes.
- Remove any scum that rises to the surface.
- Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
- Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
- NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.
MOM'S TO DIE FOR BBQ CHICKEN
Everyone who has ever tasted this loved it!! I actually use expired buttermilk, because it just tastes better. Marinating time is not included.
Provided by najwa
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken up into quarters; you can also use whole chicken sections with the skin on.
- Combine the marinade ingredients, and marinate chicken for at least 3 hours up tp 24.
- Thread the chicken on skewers and grill.
- If broiling, add a few drops of liquid smoke.
- Serve with hummus and pita.
Nutrition Facts : Calories 383.7, Fat 11.2, SaturatedFat 2.4, Cholesterol 141.8, Sodium 2610.9, Carbohydrate 9, Fiber 1, Sugar 6, Protein 59.1
MOM'S CHICKEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
- Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.
MUM'S BBQ CHICKEN
Enjoy this fantastic BBQ chicken - the stuff of legends for food writer Judy Joo, who remembers the recipe from her childhood. Serve with doenjang mayonnaise
Provided by Judy Joo
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Mix together the soy sauce, sugar, spring onions, vinegar, maple syrup, chilli paste, sesame oil, ginger, sesame seeds, garlic and seasoning in a medium bowl, until the sugar has dissolved. Transfer 240ml of the marinade to a container, cover and chill. Add the chicken to the bowl with the remaining marinade and toss to coat. Cover and chill for at least 4 hrs or overnight.
- Before grilling, let the chicken come to room temperature, about 30 mins. Meanwhile, put the reserved 240ml marinade in a pan and simmer for 8-10 mins or until it has thickened to a glaze-like consistency. Set aside.
- Heat the grill to medium-high. Lightly brush the grates with vegetable oil. Shake any excess marinade off the chicken and arrange on the grill without crowding. Grill for 15 mins, flipping the thighs halfway through, until cooked through. Keep an eye on the temperature; if the grill is too hot, the outside of the thighs will burn before the inside is done. Transfer the chicken to a platter and brush very lightly with the glaze. The glaze can also be served on the side as a dipping sauce, along with the doenjang mayonnaise. Serve with corn on the cob and mashed roast sweet potato.
Nutrition Facts : Calories 455 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 9.6 milligram of sodium
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