Asian Barbecued Chicken Recipes

Steps:

• In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
• Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.
• Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.
• Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.

Steps:

• For the rice: Bring 1 1/2 cups stock, 1 tablespoon oil, and lime zest to a boil. Add the rice, stir, reduce heat to medium-low to simmer, and cover. Cook 15 to 16 minutes, and then stir in the lime juice and chives. Turn off the heat and fluff the rice. Keep covered and warm on the stove until ready to serve.
• For the chicken: Meanwhile, heat the remaining 1 tablespoon oil in a large non-stick skillet over high heat. When the oil smokes, add the chicken and season with black pepper. Brown evenly, and then remove to a plate. To the skillet, add chile, ginger, garlic, and red bell pepper and stir fry for 2 minutes. Return the chicken to the pan. Stir together the hoisin, marmalade, tamari and remaining 1/2 cup chicken stock. Add to the pan and reduce over high heat for 2 to 3 minutes. Stir in the peanuts and scallions. Turn off the heat.
• Serve the chicken over rice in shallow bowls and garnish with cilantro, if desired.

Steps:

• Cut the chicken into quarters and rub each piece evenly with the salt.
• Combine the rest of the ingredients in a blender or food processor and puree them.
• Place the chicken in a resealable plastic bag and pour the marinade over.
• Squish around good so the marinade is evenly coating the chicken.
• Set aside to marinate at least 1 hour at room temperature, or refrigerate overnight.
• Preheat broiler, light a fire in an open gril or turn on your gas grill.
• When your chosen cooking method is hot, place the chicken on the grill and cook, over indirect heat, for about 45 minutes turning occasionally, or until meat is no longer pink near the joints.
• This is really good served with steamed jasmine rice and greens or stir-fried pea pods and mushrooms.

Steps:

• In a large bowl, whisk soy sauce, honey, 3 tablespoons oil and vinegar until blended. Pour half of the honey mixture into a small bowl; stir in barbecue sauce. Sprinkle chicken with pepper. In a large nonstick skillet heat remaining oil over medium-high heat. Add chicken; cook and stir until no longer pink, 4-6 minutes. Add barbecue sauce mixture; heat through., Meanwhile, whisk salad dressing into remaining honey mixture until blended. Add coleslaw mix, green onions, 3 tablespoons almonds and 2 teaspoons sesame seeds; toss to coat. Serve with chicken. Sprinkle servings with remaining almonds and sesame seeds.

Steps:

• Combine first 6 ingredients in a large ziploc plastic bag, add chicken. Seal and marinate in refrigerator for 4 hours or overnight, turning ocacsionnally.
• Prepare grill.
• 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 cooked marinade. Garnish with lime wedges and green onion tops, if desired.

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.