ASIAN CHICKEN WING RECIPE RECIPES

ASIAN GRILLED CHICKEN RECIPE | ALLRECIPES

Asian Grilled Chicken Recipe | Allrecipes image

Quick and easy Asian marinated chicken thighs! Also great with chicken breast or flank steak. Marinate overnight for best flavor.

Provided by LoreleiLee

Categories Asian Recipes

Total Time 4 hours 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

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

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, CarbohydrateContent 23.6 g, CholesterolContent 71.6 mg, FatContent 12 g, FiberContent 0.5 g, ProteinContent 20.9 g, SaturatedFatContent 3.3 g, SodiumContent 1372.2 mg, SugarContent 20.2 g

ASIAN GRILLED CHICKEN RECIPE | ALLRECIPES

Asian Grilled Chicken Recipe | Allrecipes image

Quick and easy Asian marinated chicken thighs! Also great with chicken breast or flank steak. Marinate overnight for best flavor.

Provided by LoreleiLee

Categories Asian Recipes

Total Time 4 hours 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

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

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.

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From food.com
Reviews 5.0
Total Time 31 minutes
Calories 218.2 per serving

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A tasty one-pan stir-fry sizzler that's packed with flavour and good for you, too.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 493 calories per serving

1. Pick the coriander leaves and finely slice the stalks, then keep aside for later. Peel and finely slice the garlic, then peel and matchstick the ginger.
2. Trim and finely slice the spring onions, deseed and finely slice the chilli and cut the lime into wedges. Trim, peel and thinly slice the carrots at an angle.
3. Cut the broccoli into small florets, then finely shred the stalk, discarding any gnarly bits. Cut the chicken into 1cm strips.
4. Cook the noodles according to packet instructions, then drain and refresh under cold water. Drain again, toss in a little oil and put to one side. Lightly toast the cashew nuts in a non-stick frying pan until golden, then tip onto a plate to cool.
5. Heat 1 tablespoon of vegetable oil in a large frying pan or wok. Season the chicken with a pinch of pepper, then add to the pan and stir-fry for 2 to 3 minutes, or until golden. Add the coriander stalks, garlic and ginger and cook for a further minute.
6. Add the spring onions, carrots and broccoli and stir-fry for a further 2 minutes, then add the cooked noodles. Keep stir-frying until the noodles are warm and the chicken is cooked through. Stir through the soy and fish sauces, then remove from the heat.
7. Divide between bowls, sprinkle over the nuts, sliced chilli and the reserved coriander leaves, then serve with the lime wedges for squeezing over.

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TOP SECRET RECIPES | PIZZA HUT WINGSTREET TRADITIONAL ...

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Reviews 4.2
Total Time 20 minutes0S
Calories 360 calories per serving

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From jamieoliver.com
Total Time 35 minutes
Cuisine asian
Calories 444 calories per serving

1. Peel and finely chop the onion, garlic and ginger. Pick the coriander leaves and finely chop the stalks. Deseed and roughly chop the peppers, then halve the cherry tomatoes. Cut the chicken thighs into 3cm chunks.
2. Heat 1 tablespoon of oil in a medium frying pan over a medium heat, add the onion and pepper, then fry for around 10 minutes, or until softened.
3. Add the garlic, ginger and coriander stalks, then fry for a further 3 minutes, or until softened. Next, add the curry powder and turmeric and cook for a further 2 to 3 minutes.
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