ORIENTAL STICKY BBQ CHICKEN
Add an exotic "kick" to your summer weekend grill time; no barbeque is complete without this dish at our house!
Provided by zetallgerman
Time 20m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Slash the chicken drumsticks 3-4 times each with a sharp knife and place in a non-metallic bowl with the chicken wings. Mix together all the marinade ingredients and pour over the chicken.
- Leave to marinate for min. 2 hours, or overnight if you can.
- Once marinated, place the chicken on the barbeque over medium-hot coals and cook for about 20 min, brushing all over with the marinade as it cooks.
- (if it's colouring too quickly, move to a cooler part of the barbecue to cook gently.)
- Cook until the marinade and skin have caramelized to a slightly dark crisp.
- If you're unsure whether they're done, pierce a drumstick with a skewer: if the juices are still pink, carry on cooking for a few more minutes.
- Sprinkle with a few sesame seeds before serving.
STICKY CHINESE BBQ CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, corn flour, oil, onion, bell peppers, soy sauce, red wine vinegar, tomato paste, sugar, chicken stock, pineapple, water, cornflour, egg yolks, milk
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Season the chicken with salt and pepper.
- Cut into bite-size chunks.
- Dunk each chicken piece in the egg yolk, followed by the cornflour. Set aside.
- Heat the oil in a deep saucepan until it reaches 190°C (375°F).
- Carefully fry the chicken pieces for around 5-6 minutes, until crispy, slightly golden in colour and cooked throughout.
- Drain onto a plate covered in kitchen roll.
- In a large saucepan over a medium heat, add 1 tablespoon of oil and fry the onions and peppers for 2-3 minutes.
- Stir in the soy sauce, red wine vinegar, tomato paste, sugar, and chicken stock. Cook for a further 2 minutes.
- Add in cornflour paste.
- Mix until the sauce has thickened.
- Stir in the pineapple and chicken until evenly coated with the sauce.
- Serve with rice.
- Enjoy!
STICKY ASIAN CHICKEN
As a working mom with three children, I need dishes that hit the spot and come together fast. I double this Asian-style chicken because leftovers are awesome. -Jennifer Carnegie, Lake Oswego, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat. Brown chicken on both sides., In a small bowl, mix soy sauce, wine, sugar and garlic; pour over chicken. Bring to a boil. Reduce heat; simmer, covered, 5-7 minutes or until a thermometer inserted in chicken reads 170°. Remove chicken; keep warm. , Remove cooking juices from pan; skim fat and return juices to pan. In a small bowl, mix cornstarch and water until smooth; stir into juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 229 calories, Fat 11g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 881mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein.
STICKY BARBECUE CHICKEN
Nothing beats sticky chicken with barbecue sauce. Start in the oven to make sure it's cooked properly, then grill over hot coals for that lovely BBQ flavour
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course
Time 50m
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the chicken in a roasting tin, season well and cook for 40 mins or until cooked through. Either carry on with the recipe or cool and chill. This step can be done up to two days ahead.
- Put the sauce ingredients in a pan and bring to a simmer, then keep cooking until it thickens a little and looks shiny. Use straight away or cool and chill. The sauce will keep for a week in the fridge.
- Heat a barbecue until the coals are glowing white hot. Brush the chicken pieces all over with the sauce and barbecue them on each side until they are browned and sticky, then brush once more with the sauce. Don't worry about cooking them through, as they are already cooked. If you want to cook them indoors, coat them in the sauce and grill on a medium heat on all sides.
Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Protein 17 grams protein, Sodium 1.1 milligram of sodium
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 STICKY CHICKEN
Wonderful served with sticky rice...to soak up all those wonderful juices. I found this recipe out of the new Best of Bridge series
Provided by Abby Girl
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- Grease an 8" square baking dish. Dush chicken with flour. In a skillet, heat oil over medium high heat. Brown chicken and transfer to baking dish.
- In a small bowl, whisk together orange juice, honey, hoisin sauce, vinegar, garlic, ginger and cornstarch. Pour over chicken.
- Bake for 15 minutes.
- Flip chicken over, sprinkle with sesame seeds and bake for 15 minutes or until juices run clean when chicken is pierced. Serve sprinkled with green onions.
Nutrition Facts : Calories 592.1, Fat 37.1, SaturatedFat 9.4, Cholesterol 158.3, Sodium 343.8, Carbohydrate 29.3, Fiber 2.3, Sugar 18.1, Protein 35.9
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- Add water, soy sauce, balsamic vinegar, sriracha sauce (or red pepper flakes), brown sugar, sesame oil, and garlic to a medium sauce pan. Cover and simmer for about 20 minutes until reduced down to half.
- Uncover sauce pan and bring heat to medium-high, stirring regularly until thickened (about 8-10 minutes) then remove from heat. *Be careful not to let the sauce burn when it thickens.
- Grease and preheat the grill. Season both sides of chicken with salt and pepper to taste. Grill for 5-6 minutes on each side until cooked through.
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- Whisk paprika, brown sugar, chili powder, garlic powder, and cayenne in a small bowl to combine. Makes about ½ cup.
- Combine chicken and lemon zest and juice in a large bowl; toss to coat. Sprinkle with salt and 4 Tbsp. seasoning and toss again to evenly coat. Cover and let chill at least 2 hours and up to 12 hours.
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