Best Asian Barbecue Chicken Recipes

MARINATED BARBECUE CHICKEN WINGS (ASIAN STYLE)

Steps:

• Cut the wings into 3 sections and discard tips.
• In a bowl, combine all the ingredients, except the wings.
• Add the wings and toss to coat.
• Refrigerate for 1 hours, tossing every 15 minutes.
• Over a hot grill, add the chicken wings; discard marinade.
• Cook 25-30 minutes; turning as necessary.

ASIAN BARBECUE CHICKEN SLAW

Steps:

• In a large bowl, whisk soy sauce, honey, 3 tablespoons oil and vinegar until blended. Pour half of the honey mixture into a small bowl; stir in barbecue sauce. Sprinkle chicken with pepper. In a large nonstick skillet heat remaining oil over medium-high heat. Add chicken; cook and stir until no longer pink, 4-6 minutes. Add barbecue sauce mixture; heat through., Meanwhile, whisk salad dressing into remaining honey mixture until blended. Add coleslaw mix, green onions, 3 tablespoons almonds and 2 teaspoons sesame seeds; toss to coat. Serve with chicken. Sprinkle servings with remaining almonds and sesame seeds.

GRILLED ASIAN GLAZED BARBECUE CHICKEN

Steps:

• In small bowl, combine all ingredients except chicken pieces; mix well. Place chicken in 13x9-inch (3-quart) glass baking dish or large resealable food storage plastic bag. Pour soy sauce mixture over chicken; turn to coat. Cover dish or seal bag. Refrigerate at least 1 hour or up to 8 hours to marinate, turning chicken several times.
• Heat gas or charcoal grill. When grill is heated, remove chicken from marinade; reserve marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until chicken is fork-tender and juices run clear, turning and brushing several times with reserved marinade. Discard any remaining marinade.

ASIAN BARBECUE CHICKEN

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.

CHICKEN DRUMSTICKS WITH ASIAN BARBECUE SAUCE

Steps:

• 1. Preheat oven to 425.
• 2. In large bowl, mix vegetable oil with five spice powder.
• 3. Add chicken, season with salt and pepper and toss.
• 4. Arrange chicken on foil lined baking sheet. Roast for about 35 minutes, turning twice, until cooked.
• 5. Meanwhile, in blender, mix the hoisin sauce, chile sauce, rice vinegar, chicken stock, ginger, garlic and sesame oil and puree until very smooth. Transfer sauce to a pan and simmer until slightly thickened, 5 minutes.
• 6. Transfer chicken to a large bowl and toss with sauce until completely coated.
• 7. Preheat broiler and position a rack 8 inches from heat.
• 8. Return chicken to baking sheet and broil for about 10 minutes, brushing with the sauce and turning occasionally, until chicken is glazed and sticky. Add toasted sesame seeds to a small bowl. Dip chicken in seeds to coat and serve. Food and Wine

ASIAN BARBECUE CHICKEN SLAW RECIPE - (4.4/5)

Steps:

• In a large bowl, whisk soy sauce, honey, oil and vinegar until blended. Pour half of the honey mixture into a small bowl; stir in barbecue sauce. Sprinkle chicken with pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Add barbecue sauce mixture; heat through. Meanwhile, whisk salad dressing into remaining honey mixture until blended. Add coleslaw mix, green onions, 3 tablespoons almonds and 2 teaspoons sesame seeds; toss to coat. Serve with chicken. Sprinkle servings with remaining almonds and sesame seeds. Yield: 4 servings. Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

ASIAN BARBECUE CHICKEN WINGS

Steps:

• 1. To make the marinade, mix together all ingredients (except wings).
• 2. Place the wings in a shallow, non-metallic dish. Add the marinade, cover and refrigerate for at least 2 hours.
• 3. Cook the chicken on a hot, lightly oiled barbecue grill or grill pan, for 20-25 minutes (turning once) or until cooked and golden brown. Baste with marinade during cooking. Heat any remaining marinade in a pan until boiling and serve as a sauce.

ASIAN BARBECUE CHICKEN SALAD

Steps:

• For the poppy seed dressing: Whisk sugar, rice vinegar, onion and mustard powder in a small bowl to blend. Gradually whisk in oil. Stir in poppy seeds. Season to taste with salt and pepper. (Can be made 1 week ahead. Cover and refrigerate.).
• For the Asian Barbecue Sauce: Whisk hoisin sauce, oil, honey, soy sauce, ginger, garlic and crushed red pepper in a small bowl to blend. (Can be made 1 day ahead. Cover and chill.).
• For the Croutons: Melt butter in a medium skillet over medium heat. Add garlic, basil and oregano and stir 1 minute. Add bread cubes and toss to coat. Sprinkle with salt and pepper. Saute until croutons are golden, about 12 minutes. Transfer to a plate to cool. (Can be made 3 hours ahead. Let stand at room temperature.).
• For Salad: Prepare barbecue to medium high heat. Sprinkle chicken with salt and pepper; brush with oil. Grill chicken until cooked through, about 5 minutes per side. Brush chicken with some Asian barbecue sauce. Grill 1 minutes longer per side. Transfer chicken to work surface; let stand 5 minutes. Cut crosswise into 1/2-inch thick strips.
• Place lettuce and croutons in large bowl. Toss with 1/2 cup dressing. Dived lettuce mixture among 4 plates. Garnish with tomatoes and grilled chicken strips. Drizzle chicken with barbecue sauce. Sprinkle with sesame seeds and serve.

ASIAN BARBECUE CHICKEN

Steps:

• Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally. 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 the marinade. Garnish with lime wedges and green onion tops, if desired.