JUICY ASIAN-STYLE CHICKEN THIGHS RECIPE | SIDECHEF
I love Asian-style marinades because they call for aggressive flavorings. Garlic, of course. Ginger usually. Soy – for that salty umami, maybe some fish sauce for a little funk, some sort of acid like vinegar or citrus juice and sugar and spice for the hot-sweet aspect we all crave.
Provided by Garlic & Zest
Categories Weeknight Dinners Low-Carb Sauces and Dressing Spreads and Dips 30 or Less Comfort Food Easy Quick Budget-Friendly Nut-Free Dairy-Free Shellfish-Free Overnight Spicy Egg-Free Entertaining Fridge Oven Peanut-Free Tree Nut-Free Tomato-Free
Total Time 1500S
Yield 4
Number Of Ingredients 13
Steps:
- Zest the Lime (1) and set it aside. Slice 1/4 inch off of each end of the zested Lime. Cut it in half, lengthwise and juice one of the halves. Set the other half of the lime cut side-down?? on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
- In a small bowl or measuring cup, combine the Fresh Ginger (1 tablespoon), Garlic (2 clove), 2 teaspoon of Lime Zest, 1 tablespoon of Lime Juice, Rice Vinegar (1 tablespoon), Low-Sodium Soy Sauce (1/4 cup), Olive Oil (1 tablespoon), Fish Sauce (1 1/2 tablespoon), Brown Sugar (2 tablespoon), and Serrano Chili (2).
- Stir until brown sugar dissolves.
- Place the trimmed meaty Chicken Thigh (4) in a zip-top plastic bag and pour the marinade over them. Squeeze the air out of the bag and seal it tightly. With your hands work the chicken thighs into the marinade until well coated.
- Place the bag on a rimmed baking sheet and refrigerate for 8-10 hours or overnight.
- Preheat the oven to 450 degrees F (230 degrees C).
- Slice the Vidalia Onion (1) crosswise in about 1/4-1/2 inch rings and arrange them on a rimmed baking sheet. Remove the chicken thighs from the marinade and pat them dry with a paper towel. Arrange the chicken on top of the onions.
- Bake for 25-30 minutes or until skin is crispy and meat is cooked through.
- To serve, arrange the onions on a plate and top with the chicken thighs. Sprinkle with Fresh Cilantro (to taste), Lime Wedges, and sliced additional Serrano Chili (to taste) if desired.
- Serve and enjoy!
Nutrition Facts : Calories 59 calories, ProteinContent 6.1 g, FatContent 2.0 g, CarbohydrateContent 3.9 g, FiberContent 0.4 g, SugarContent 2.3 g, SodiumContent 271.9 mg, SaturatedFatContent 0.4 g, TransFatContent 0 g, CholesterolContent 27.8 mg, UnsaturatedFatContent 0.7 g
ASIAN PORK CHOPS RECIPE: HOW TO MAKE IT
My family really likes pork. I experimented with poultry marinades until I came up with this nicely seasoned Asian pork chops recipe. —Annie Arnold, Plymouth, Minnesota
Provided by Taste of Home
Categories Dinner
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag or shallow glass container, combine the first six ingredients. Add pork and turn to coat. Seal or cover; refrigerate for 4-8 hours. , Drain and discard marinade. Grill, uncovered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 225 calories, FatContent 9g fat (0 saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 420mg sodium, CarbohydrateContent 16g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 21g protein. Diabetic Exchanges 3 lean meat
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