Bbq D Gin Gar Chicken Recipes

Steps:

• Rinse the chicken and pat dry. Toss the ginger with 2 tablespoons salt and 1 teaspoon pepper. Sprinkle half of the mixture on the chicken; reserve the rest. Refrigerate the chicken, uncovered, at least 2 hours.
• Meanwhile, make the sauce: Pour the ginger beer into a wide skillet; cover and bring to a boil. Uncover and cook over high heat until reduced by half, about 30 minutes. Remove from the heat, add the tea bags and steep 10 minutes; discard the tea bags. Add the onion, tomatoes, mustard, Worcestershire sauce, brown sugar and thyme. Return to high heat and cook, stirring occasionally, until thick, about 50 minutes, using a potato masher to crush the tomatoes during the last 5 minutes. Remove the thyme. Set aside half of the sauce for serving.
• Bring the chicken to room temperature about 30 minutes before grilling. Preheat a grill to medium with indirect heat: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners.
• Brush the chicken with some of the butter and sprinkle with some of the remaining ground ginger mixture. Place skin-side up on the cooler side of the grill; cover and cook until it starts browning, about 18 minutes, basting with more butter and sprinkling with more ground ginger mixture halfway through. Brush the chicken with a thick layer of sauce. Cover and cook until a thermometer inserted into the thickest part registers 160 degrees F, about 20 minutes, basting with more sauce halfway through.
• Brush the chicken with more butter, then turn skin-side down and place on the hotter side of the grill (over direct heat). Cook, uncovered, until marked, about 2 minutes. Rotate the chicken to make crisscross grill marks and cook 2 more minutes. Transfer to a board and let rest about 10 minutes. Season with salt and serve with the reserved sauce.

Steps:

• Preheat grill to medium-high heat.
• Whisk together ketchup, vinegar, brown sugar, molasses, Worcestershire sauce, mustard, garlic powder, onion powder, pepper and water. Reserve 1/3 cup and set aside.
• Combine ketchup mixture and chicken in a gallon-size slider bag or large bowl; refrigerate and marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade; discard marinade.
• Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up. Immediately place chicken on foil.
• Add chicken to grill and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10 to 12 minutes on each side.
• Serve immediately, garnished with parsley, if desired.

Steps:

• Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
• Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.

Steps:

• To make the scallion sauce: Add the scallions, vegetable oil, vinegar, ginger, soy sauce, sesame oil and garlic to a small bowl and stir to combine. Add 2 tablespoons of the ginger scallion sauce to a large bowl and keep the rest refrigerated until ready to serve the chicken.
• For the chicken thighs: To the bowl with the 2 tablespoons reserved ginger scallion sauce, add the oil, soy sauce, vinegar and sambal oelek. Whisk to combine, then add the chicken thighs. Stir to coat the chicken in the marinade. Let the chicken marinate at room temperature for 30 minutes.
• Preheat a grill pan over medium-high heat. Remove the chicken to a paper towel-lined baking sheet, smooth-side up. Sprinkle the smooth side with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the chicken to the heated grill pan, seasoning-side down. Sprinkle the underside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, rotating the chicken once. Flip the chicken and cook until it is 165 degrees F all the way through and has nice grill marks, an additional 7 to 10 minutes. Remove the chicken to a plate.
• Serve the chicken with the remaining ginger scallion sauce.

Steps:

• In your blender or food processor combine a small amount of the yogurt, all the garlic and ginger, puree until smooth.
• stir in the remaining yogurt, add spices and mix well.
• Pour over your chicken and marinate overnight in the fridge, turn frequently to keep all sides in the matinade BBQ over medium heat 4-6" from heat or broil appr 25 minutes or until cooked depending on the size of the chicken pieces.

Steps:

• Place thighs in a bowl, and add ginger, black bean sauce, sesame oil, and ground black pepper. Stir well until completely coated. Marinate in the refrigerator for 2 hours.
• Grill over medium heat until no longer pink but still juicy, about 20 minutes, turning only once.

Steps:

• Flatten the breasts to 1/2" thickness.
• Combine lemon juice, ginger, garlic, oil and cumin.
• Spread over the chicken.
• Marinate for 10 minutes.
• Grill or broil 2-3 minutes each side.
• Season with salt & pepper.

Steps:

• In a small bowl, stir soy sauce, lime juice, honey, ginger, garlic and tobasco.
• If you want this as a marinade, make this several hours in advance, pour into a ziploc bag, add chicken and marinate in fridge for several hours shaking often.
• Alternatively, you can brush both sides of the chicken after making the sauce for a quick meal.
• Lightly oil grill and then heat BBQ to medium.
• BBQ with lid closed, turning and basting halfway through with remaining marinade.
• Remember not to baste chicken before taking off grill since raw chicken was in it.
• Make sure the baste is fully cooked before removing from grill.
• Grill for 12- 16 minutes until juices run clear.

Steps:

• Combine the first 4 ingredients.
• Coat the food rack with the cooking spray. Place food rack over medium-hot coals(350°to 400°).
• Place chicken on food rack, and brush with half of the marmalade mixture.
• Cook, covered with the grill lid, over medium-hot coals (350° to 400°) for 6 minutes.
• Turn and brush with remaining mixture; cook 6 minutes or until done.