Grilled Asian Chicken

 

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There is something special about grilled food. It’s light, flavorful, healthy, and really satisfying all around. There are hundreds of ways you can add flavor to chicken. In my opinion, I think it’s necessary, seeing that chicken on it’s own can be pretty bland. My favorite parts of the chicken will always be the dark meat cuts, the thighs, legs and wings, but every once in a while I go with the breast meat too. There is a little less fat so again, it can be more bland than the darker cuts, and needs to be well seasoned. In this recipe I marinate the chicken breast in a citrus, spicy, sweet, savory blend of asian flavors to give the meat a little kick. This marinade works well with steak, pork, and of course whichever chicken cuts you prefer. These flavors along with the grilling method of cooking make this dish very tasty!

So gather all your ingredients, and lets get grilling!

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First prepare your Mise en Place by cutting any extra fat from your chicken. Mince your garlic and ginger,and juice your citrus. Measure out your Hoisin sauce, sesame oil, sriracha hot sauce, brown sugar and Thai sweet chili sauce.

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Take all of these ingredients and put them in a resealable plastic bag….

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Mix them all together by gently squeezing the bag…

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And add your chicken pieces to the marinade.

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Remove the air from the bag, seal it tightly, and massage the marinade into the meat. Place the bag in a dish ( in case of a leak) and refrigerate the meat to marinade for 4-6 hours or overnight if you have the time for even more flavor.

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Preheat your grill until it is nice and hot. Remove the chicken from the marinade and place it on the grill. Cook for five minutes without moving the chicken so it gets some nice grill marks going. Don’t throw the marinade away…

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Take the marinade, and put it in a sauce pan and bring to a boil. Boil the marinade for 10 minutes to reduce the sauce and kill any bacteria from the raw meat.

 

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The last 5 minutes of boiling the marinade you can make a slurry with 1 tsp cornstarch and some water or chicken stock to dissolve it, and add it to your simmering marinade to thicken it up.

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Flip your chicken breasts over and continue to cook them.

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Now it is safe to use this sauce to baste your chicken as it cooks for added flavor.

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Thoroughly cook your chicken until it is done and no longer pink inside. Careful to make sure the chicken is at 165 degrees, but don’t overcook it. You don’t want dry chicken!

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When the chicken is cooked, cover it with foil and let it rest for a few minutes so it remains juicy.

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Slice your chicken when ready and enjoy over fried rice or with your favorite side dish.

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Happy Grilling!

 

Grilled Asian Chicken (Yield: 4 Servings )

Ingredients:

2-3 Lbs Chicken, Boneless Skinless Breasts, Legs or Thighs

1 Resealable Plastic Bag

Marinade:

1/3 c Brown Sugar
4 Garlic Cloves, minced
2 Tbs Fresh Ginger, minced
1 1/2 Sesame Oil
1/3 c Soy Sauce
1 Lime or Lemon, juiced
1 Orange, juiced
1 1/2 tsp Sriracha Hot Sauce
1 Tbs Thai-Stlye Sweet Chili Sauce
1 Tbs Hoisin Sauce

 

Procedure: 

1. First prepare your Mise en Place by cutting any extra fat from your chicken. Mince your garlic and ginger,and juice your citrus. Measure out your Hoisin sauce, sesame oil, sriracha hot sauce, brown sugar and Thai sweet chili sauce.

2. Take all of these ingredients and put them in a resealable plastic bag, mix them all together by gently squeezing the bag. Add your chicken pieces to the marinade, remove the air from the bag, seal it tightly, and massage the marinade into the meat. Place the bag in a dish ( in case of a leak) and refrigerate the meat to marinade for 4-6 hours or overnight if you have the time for even more flavor.

3. Preheat your grill until it is nice and hot. Remove the chicken from the marinade and place it on the grill. Cook for five minutes without moving the chicken so it gets some nice grill marks going. Don’t throw the marinade away.

4. Take the marinade, and put it in a sauce pan and bring to a boil. Boil the marinade for 10 minutes to reduce the sauce and kill any bacteria from the raw meat. The last 5 minutes of boiling the marinade you can make a slurry with 1 tsp cornstarch and some water or chicken stock to dissolve it, and add it to your simmering marinade to thicken it up. Now it is safe to use this sauce to baste your chicken as it cooks for added flavor.

5. Thoroughly cook your chicken until it is done and no longer pink inside. Careful to make sure the chicken is at 165 degrees, but don’t overcook it. You don’t want dry chicken! When the chicken is cooked, cover it with foil and let it rest for a few minutes so it remains juicy.

6. Slice your chicken when ready and enjoy over fried rice or with your favorite side dish.

 

 

 

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