Asian Bbq Chicken Recipes

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ASIAN BARBECUED CHICKEN

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12



Asian Barbecued Chicken image

Steps:

  • Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.
  • Mix 2 teaspoons vegetable oil, the brown sugar, 1 teaspoon five-spice powder, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl. Rub on the chicken. Grill skin-side down over direct heat until marked, about 5 minutes. Flip and move to the cooler side of the grill; cover and cook until a thermometer registers 165 degrees F in the thigh, 30 to 40 minutes.
  • Meanwhile, heat the remaining 2 teaspoons vegetable oil in a saucepan over medium heat. Add 3 teaspoons ginger, the garlic and the remaining 1/2 teaspoon five-spice powder and cook 2 minutes. Add the hoisin sauce, 1 tablespoon vinegar and 3 teaspoons honey; cook 1 minute. Remove from the heat and add 1 teaspoon sesame oil.
  • Toss the cucumbers with the remaining 1 tablespoon vinegar, 1/2 teaspoon honey, 1/4 teaspoon each sesame oil and ginger, and salt to taste. Top the chicken with the sauce. Serve with the cucumbers.

Nutrition Facts : Calories 531, Fat 29 grams, SaturatedFat 7 grams, Cholesterol 142 milligrams, Sodium 1159 milligrams, Carbohydrate 23 grams, Fiber 2 grams, Protein 46 grams

4 teaspoons vegetable oil, plus more for brushing
2 teaspoons packed light brown sugar
1 1/2 teaspoons five-spice powder
Kosher salt and freshly ground pepper
2 chicken halves (3 1/2 to 4 pounds total)
3 1/4 teaspoons grated ginger
1 teaspoon grated garlic
1/4 cup hoisin sauce
2 tablespoons rice vinegar (not seasoned)
3 1/2 teaspoons honey
1 1/4 teaspoons sesame oil
6 small cucumbers, cut into 2-inch spears

ASIAN HONEY BBQ CHICKEN DRUMETTES

Serve our Asian Honey BBQ Chicken Drumettes on game day. Our Asian Honey BBQ Chicken Drumettes will be gone faster than you can ask, "What's the score?"

Provided by My Food and Family

Categories     Home

Time 20m

Yield 8 servings, 2 drumettes each

Number Of Ingredients 5



Asian Honey BBQ Chicken Drumettes image

Steps:

  • Heat greased grill to medium heat.
  • Mix all ingredients except chicken until blended.
  • Grill chicken 15 min. or until done, turning and brushing occasionally with barbecue sauce mixture.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 450 mg, Carbohydrate 16 g, Fiber 0 g, Sugar 14 g, Protein 10 g

1 cup KRAFT Sweet Honey Barbecue Sauce
4-1/2 tsp. lite soy sauce
1/2 tsp. ground ginger
1/4 tsp. garlic powder
16 chicken drumettes (1-1/2 lb.)

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



Asian Grilled Chicken image

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

⅓ cup soy sauce
⅓ cup brown sugar
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon Thai-style sweet chili sauce
1 teaspoon chile-garlic sauce (such as Sriracha®)
3 cloves garlic, minced
¼ teaspoon curry powder
4 skinless, boneless chicken thighs

GRILLED ASIAN CHICKEN

Great for last-minute company or a quick dinner by rounding it out with a baked potato and tossed salad.

Provided by Janet M.

Categories     World Cuisine Recipes     Asian     Chinese

Time 50m

Yield 4

Number Of Ingredients 6



Grilled Asian Chicken image

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.

Nutrition Facts : Calories 216.6 calories, Carbohydrate 10.6 g, Cholesterol 67.2 mg, Fat 7.6 g, Fiber 0.2 g, Protein 25.7 g, SaturatedFat 1.5 g, Sodium 961.3 mg, Sugar 8.9 g

¼ cup soy sauce
4 teaspoons sesame oil
2 tablespoons honey
3 slices fresh ginger root
2 cloves garlic, crushed
4 skinless, boneless chicken breast halves

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



Sticky Chinese BBQ Chicken Recipe by Tasty image

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!

3 chicken breasts
salt, to taste
pepper, to taste
1 cup corn flour
6 cups oil, for frying
1 onion
2 bell peppers
2 tablespoons soy sauce
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 tablespoons sugar
½ cup chicken stock
1 ¼ cups pineapple
¼ cup water
¼ cup cornflour, as needed
2 egg yolks
milk

EASY ASIAN BBQ CHICKEN

This is my familys favorite BBQ chicken. It's easy, sweet & spicy & very flavorfull. I serve it with steamed rice & my Fresh Kimchee Salad. I use thigh meat as it stays moist, breast meat seems to dry out. Mae Ploy Sweet Chilli Sauce is found in well stocked grocery stores. It only takes 5 hours because of the marinating time.

Provided by Chef Dian

Categories     Asian

Time 5h35m

Yield 8 serving(s)

Number Of Ingredients 6



Easy Asian BBQ Chicken image

Steps:

  • Make a marinade out of the Soy Sauce, Brown Sugar, Garlic & Ginger. Or use your favorite Teriyaki Sauce Recipe.
  • Marinate the chicken for at least 4-5 hours in the refrigerator turning every hour to marinate evenly. Remove chicken from marinade and discard marinade.
  • When your grill is ready, dip the chicken in Mae Ploy and BBQ till done.
  • I usually have a spray bottle of H2O in case of flare ups. Enjoy!

Nutrition Facts : Calories 686.3, Fat 11.5, SaturatedFat 2.9, Cholesterol 236.1, Sodium 7212.6, Carbohydrate 74.1, Fiber 5, Sugar 62, Protein 69.1

5 lbs boneless skinless chicken thighs
3 cups soy sauce
2 cups brown sugar
2 tablespoons chopped garlic
2 teaspoons fresh grated ginger
2 -3 cups mae ploy sweet chili sauce

ASIAN BARBECUE CHICKEN

This a Cooking Light recipe that I have been using again and again and again since the beginning of the Summer - the chicken once marinated is very moist and tasty. And the leftover chicken is wonderful in a salad the next day!

Provided by Redsie

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10



Asian Barbecue Chicken image

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.

Nutrition Facts : Calories 788.7, Fat 52.3, SaturatedFat 15.1, Cholesterol 288, Sodium 797.7, Carbohydrate 15.9, Fiber 0.3, Sugar 13.6, Protein 60.2

1/4 cup packed brown sugar
1/4 cup low sodium soy sauce
1 tablespoon fresh lime juice
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon curry powder
3 garlic cloves, minced
8 (6 ounce) chicken thighs or 8 (6 ounce) chicken breasts, skinned
cooking spray
lime wedge (optional)
green onion top (optional)

ASIAN BARBECUED CHICKEN STIR FRY WITH PEANUTS AND RICE

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 17



Asian Barbecued Chicken Stir Fry with Peanuts and Rice image

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.

2 cups chicken stock
2 tablespoons canola or peanut oil
1 lime, zested and juiced
1 cup long grain rice
1/4 cup chopped chives
1 1/2 pounds boneless, skinless chicken thighs or tenders, diced or thinly sliced
Freshly ground black pepper
1 chile pepper, thinly sliced
1 (1-inch) piece fresh ginger, grated or minced
2 large cloves garlic, thinly sliced or grated
1 large red bell pepper, seeded and thinly sliced or diced
1/3 cup hoisin sauce
1/3 cup orange marmalade
2 tablespoons tamari sauce or low-sodium soy sauce
1/2 cup unsalted dry roasted peanuts
1 bunch scallions, thinly sliced on an angle
Chopped cilantro, for garnish, optional

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