Best Asian Bbq Chicken Recipes

CHICKEN-CHORIZO ALBONDIGAS (MEATBALLS) WITH MANGO BBQ SAUCE AND ASIAN SLAW

Steps:

• For the spicy mango BBQ sauce: Place the ketchup, mango, agave, soy sauce, shallots, Sriracha, vinegar, mustard and garlic in a saucepan and bring to a simmer over medium-low heat. Simmer 20 minutes, stirring occasionally. Remove from the heat and cool 5 minutes. Place all the ingredients in a blender and blend until smooth. Season to taste with salt.
• For the Asian slaw: In a large bowl combine the cabbage, snow peas, red peppers, carrots and scallions.
• For the dressing: In a blender, combine the olive oil, honey, peanut butter, vinegar, ginger, soy sauce, sesame oil, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Pour the dressing over the slaw, then stir well and allow to sit while you make the meatballs.
• For the chicken and chorizo meatballs: Preheat the oven to 350 degrees F. Place a large nonstick skillet over medium heat and add 2 tablespoons olive oil. Once the oil is hot, add the onions, Anaheim chiles, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to combine and allow to cook, stirring occasionally, 10 minutes. Add the garlic and cook, 2 minutes, then pour the mixture into a small bowl to cool slightly and set aside. Wipe the pan down with a paper towel and set aside to use again.
• Line a baking sheet with aluminum foil and set aside. To a food processor fitted with a steel blade, add the panko, parsley, thyme and onion-garlic mixture. Pulse about 5 times and pour into a mixing bowl. To the same bowl, add the ground chicken, chorizo, eggs, 3 tablespoons water, 3/4 teaspoon salt and 1/2 teaspoon pepper, and with clean hands, combine well.
• Place the wiped-down skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Using a small ice cream scoop, make 30 to 34 even-size meatballs. Place about 8 meatballs in the hot oil and brown them all over, about 1 minute per side, then transfer them to the lined baking sheet. Continue with the remaining meatballs in the same manner. Transfer the meatballs to the oven to finish cooking, 15 minutes.
• Spoon some BBQ sauce onto each of 4 plates, then divide the meatballs among them. Add the cilantro, peanuts and sesame seeds to the slaw and stir again, then divide among the 4 plates and serve immediately.

ASIAN HONEY BBQ CHICKEN DRUMMETTES

Steps:

• 1. Heat greased grill to medium heat.
• 2. Mix all ingredients except chicken.
• 3. Grill chicken 15 minutes or until done, turning and brushing occasionally with barbecue sauce mixture.
• 4. MY CHANGE: I like to marinate the chicken in the sauce for 24 hours and then bake (bone-in thighs) in oven at 375 degrees F for 45 minutes.

ASIAN STICKY BBQ CHICKEN WINGS AND DRUMSTICKS RECIPE

Steps:

• 1. Preheat the oven to 400 degrees. 2. Scatter the chicken pieces into a large roasting tin. Put the catsup, vinegar, soy sauce, five spice and honey in a small bowl. Peel and finely chop the garlic and run your fingers down the length of the thyme sprigs to release the leaves and add them both along with salt, pepper and a drizzle of oil. Give everything a good stir and pour it over the chicken pieces. Toss everything about to evenly coat and settle into a single layer and put in the oven to cook for 30 minutes. 3. Baste the chicken with the sauce from time to time. After the chicken has cooked 30 minutes, check to see that it is cooked. It should be piping hot in the middle with no pink. The bbq sauce should be a sticky coating on the chicken. Serve immediately.

STICKY ASIAN BBQ CHICKEN DRUMSTICKS

Steps:

• Pour 1 1/2 inches oil into a deep cast iron skillet or large pot and preheat oil to 350 degrees. In a small saucepan, combine all ingredients for Asian BBQ sauce. Cook over medium heat until it simmers lightly and dissolve the sugar. Reduce heat to low. Rinse chicken drumsticks in water and pat dry with paper towels. You want the chicken to be very dry! Sprinkle with salt and pepper on all sides. Place half the chicken into the hot oil and cook 8 minutes per side or until browned and chicken registers 165 degrees internally with a thermometer. Remove to paper towel lined plate and cook the other half of the chicken. Preheat oven to 350 degrees. Once all the chicken is cooked, place into large bowl and toss with half the prepared BBQ sauce. Place coated drumsticks onto parchment paper lined baking sheets and spoon over any remaining sauce from the bottom of the bowl. Bake 8-10 minutes or until browned and caramelized. Remove from oven, sprinkle with sesame seeds if desired and serve with remaining BBQ sauce from the pot. Delicious with steamed veggies and rice, or just by themselves.

ASIAN BAKED BBQ CHICKEN

Steps:

• 1. Preheat oven to 350°F. Coat a 9-by-13-inch (or similar-size) baking dish with cooking spray.
• 2. Thinly slice 1/4 cup scallion greens; set aside. Mince the whites. Whisk the scallion whites, hoisin sauce, soy sauce, ginger, garlic, hot sauce and five-spice powder in a large bowl. Add chicken and toss to coat. Arrange the chicken in an even layer in the prepared baking dish, meatier-side down. Pour any remaining sauce from the bowl over the chicken
• 3. Bake, turning once halfway so the meatier side is up, until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, about 1 hour. Transfer the chicken to a serving platter and top with any remaining sauce from the baking dish. Sprinkle with sesame seeds and the reserved scallion greens.

ASIAN HONEY BBQ CHICKEN DRUMETTES

Steps:

• Heat greased grill to medium heat.
• Mix all ingredients except chicken until blended.
• Grill chicken 15 min. or until done, turning and brushing occasionally with barbecue sauce mixture.

EASY ASIAN BBQ CHICKEN

Steps:

• Make a marinade out of the Soy Sauce, Brown Sugar, Garlic & Ginger. Or use your favorite Teriyaki Sauce Recipe.
• Marinate the chicken for at least 4-5 hours in the refrigerator turning every hour to marinate evenly. Remove chicken from marinade and discard marinade.
• When your grill is ready, dip the chicken in Mae Ploy and BBQ till done.
• I usually have a spray bottle of H2O in case of flare ups. Enjoy!

ASIAN BBQ CHICKEN THIGHS

Steps:

• Heat oven to 400ºF.
• Mix first 4 ingredients in large bowl until blended. Remove 1/3 cup dressing mixture; reserve to serve with the cooked chicken. Add chicken to remaining dressing mixture; turn to evenly coat both sides of each thigh. Refrigerate 1 hour to marinate.
• Remove chicken from marinade; discard marinade. Place chicken on foil-covered baking sheet sprayed with cooking spray.
• Bake 20 to 25 min. or until chicken is done (165ºF). Serve with reserved dressing mixture.

CHICKEN WITH ASIAN-STYLE BBQ SAUCE

Steps:

• For the sauce: Combine all ingredients (except chicken) in a small saucepan over medium heat until bubbly - stir frequently. Reduce heat and cover - simmer another 5 minutes and then set aside.
• Remove skin from chicken, if preferred. Place chicken, meat side down, on grill over medium heat. Grill for 20 minutes. Turn chicken and grill for 20-30 minutes more or until 170 degrees (breasts) and 180 (thighs). Remove some sauce for basting and baste chicken during the last 10 minutes.
• Transfer chicken to a serving platter. Heat remaining sauce and serve on the side.

ASIAN BBQ CHICKEN

Steps:

• Combine ingredients in plastic bag, put in chicken, marinate for 4 hours.

EAST ASIAN STYLE BBQ CHICKEN (OR BROIL)

Steps:

• Mix together the broth, soy, sugar, garlic 1 tbsp white vinegar (this was missed in the ingredient list) & chili pepper.
• Save 1/2 cup of the marinade.
• Place the remaining marinade in a zip lock plastic bag or a bowl large enough to hold the chicken.
• Place chicken in the marinade seal (cover) and place in the fridge for at least 1 hour.
• Remove from marinade grill or broil the chicken approx 20-30 minutes o until the chicken is cooked, baste at least twice with the reserved marinade, turn while basting.
• Heat remaining marinade and serve with the chicken.