Best Caramel Hickory Chicken With Crunchy Asian Slaw Recipes

CARAMEL HICKORY CHICKEN WITH CRUNCHY ASIAN SLAW

Steps:

• Caramel Hickory Chicken:.
• Season chicken with salt and pepper; drizzle with oil (wash hands). Preheat grill pan (or grill) on medium-high 2-3 minutes. Add chicken to grill pan; cook 3-4 minutes on each side or until browned.
• Reduce heat to medium and cover (with lid or loosely with foil); cook 4-5 more minutes on each side or until chicken is 165°F Whisk remaining ingredients until smooth.
• Brush sauce over chicken; cook 1 minute on each side to glaze chicken. Remove chicken from grill pan and brush with additional sauce. Slice chicken and serve with remaining sauce (on side for dipping).
• Nutritional Information: CALORIES (per 1/4 recipe) 340kcal; FAT 4.5g; CHOL 110mg; SODIUM 590mg; CARB 32g; FIBER 0g; PROTEIN 41g; VIT A 2%; VIT C 0%; CALC 2%; IRON 8%.
• Crunchy Asian Slaw:.
• Whisk in salad bowl: dressing (from salad kit) and yogurt until blended. Add remaining salad kit ingredients and onions.
• Crush noodles in package using fingertips; add to salad mixture (omitting seasoning packet) and toss to coat. Cover and chill 10 minutes for flavors to blend. Serve.
• Nutritional Information: CALORIES (per 1/4 recipe) 160kcal; FAT 9g; CHOL 0mg; SODIUM 300mg; CARB 12g; FIBER 3g; PROTEIN 7g; VIT A 15%; VIT C 70%; CALC 8%; IRON 6%.

CARAMEL CHICKEN

Steps:

• In a large skillet heat oil over medium high heat. Season chicken with salt and cook until golden brown on each side until crisp and cooked through. Transfer to a plate and set aside.
• Add garlic cloves to skillet until golden brown about 2 minutes. Transfer to the plate of chicken.
• Return pot to medium high heat and carefully pour 1/2 cup of water scraping down the browned bits. Whisk in the brown sugar until dissolved. Then cook until mixture turns a deep amber color. About 4 minutes. Carefully add vinegar and stir to dissolve.
• Add garlic, broth and soy sauce. Bring cooking liquid to a boil and whisk occasionally. This takes about 10 minutes. Be patient. The sauce will thicken and glaze the chicken beautifully.
• Once glaze is ready, turn heat to medium low and return chicken to pan until heated through. Serve over rice and garnish with scallions or green onions if desired.

AWESOME ASIAN SLAW

Steps:

• In a small bowl, whisk together the dressing ingredients.
• This can be made ahead and refrigerated for several days.
• Let stand 30 minutes at room temperature before tossing the slaw.
• In a large bowl, combine the slaw ingredients.
• Add dressing and toss to coat.
• Season and serve.

HONEY GLAZED HICKORY CHICKEN

Steps:

• Soak the wood chips in cool water for atleast 30 minutes and then place them in a shallow foil pan.
• Place the pan in the center of your grill while it is preheating.
• Meanwhile, in a large bowl mix together the honey, lemon juice, salt, and pepper.
• Add the chicken pieces and toss to evenly coat.
• Place chicken on grill and cook until no longer pink on the inside, the time may vary depending on how big your chicken was (Chef's note: I normally put the chicken breasts on the grill about 7 minutes before everything else because they take longer to cook).

BONEFISH GRILL PAN ASIAN SAUCE

Steps:

• In a medium sauce pan, sautee the minced ginger in the olive oil until fragrant.
• In a bowl, thoroughly combine the soy sauce, ketchup, oyster sauce, lemon juice and water and add to sauté pan.
• Bring the mixture to a slow boil, then slowly add sugar over low-med heat for about 5 minutes.
• If desired, add a little hot water to the sauce to thin it.

HONEY DIJON MARINADE

Steps:

• Combine all of the ingredients in a medium bowl and blend well.
• Select the meat/vegetables you wish to marinate.
• Prep into appropriate sized pieces for grilling.
• Add to the marinade.
• Cover, and marinate for one hour. Remove from the marinade, and finish on the grill.

ASIAN SLAW

Steps:

• Crush the noodles and set aside.
• Combine cabbage and carrots in a large bowl.
• Sprinkle the almonds, sunflower seeds and green onions over all.
• In a small bowl, whisk together the sugar, oil, vinegar and the seasoning packets from the noodles - omit the chili powder portion.
• Pour the dressing over the cabbage mixture - mix, cover and chill.
• Just before serving, mix in the crushed noodles.