THAI-STYLE GRILLED CHICKEN W/ SPICY SWEET AND SOUR DIPPING SAUCE
This is from America's Test Kitchen and it's really good. I have also made it as a marinade for wings (just soaking them).
Provided by Mr Jackson
Categories Chicken Breast
Time 1h1m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To brine the chicken: Dissolve sugar and salt in 2 quarts cold water in large container or bowl; submerge chicken in brine and refrigerate at least 30 minutes but not longer than 1 hour. Rinse chicken under cool running water and pat dry with paper towels.
- For the dipping sauce: Whisk ingredients in small bowl until sugar dissolves. Let stand 1 hour at room temperature to allow flavors to meld.
- To make and apply the rub: Combine all rub ingredients in small bowl; work mixture with fingers to thoroughly combine. Slide fingers between skin and meat to loosen skin, taking care not to detach skin. Rub about 2 tablespoons mixture under skin. Thoroughly rub even layer of mixture onto all exterior surfaces, including bottom and sides. Repeat with remaining chicken pieces. Place chicken in medium bowl, cover with plastic wrap, and refrigerate while preparing grill.
- To grill the chicken: Using chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 15 minutes. Empty coals into grill; build two-level fire by arranging all coals in even layer in one half of grill. Position grill grate over coals, cover grill, and heat until grate is hot, about 5 minutes (grill should be medium-hot; you can hold your hand 5 inches above grill grate for 4 seconds); scrape grill grate clean with grill brush. Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe grill grate. Place chicken, skin-side down, on hotter side of grill; cook until browned, about 3 minutes. Using tongs, flip chicken breasts and cook until browned on second side, about 3 minutes longer. Move chicken skin-side up to cool side of grill and cover with disposable aluminum roasting pan; continue to cook until instant-read thermometer inserted into thickest part of breast (not touching bone) registers 160 degrees, 10 to 15 minutes longer. Transfer chicken to platter; let rest 10 minutes. Serve, passing sauce separately.
- Taking Thai Chicken Indoors. If you don't have a grill, heat your oven to 450 degrees and adjust an oven rack to the lower-middle position, as food tends to brown more deeply and evenly toward the bottom of the oven. Set the brined, rubbed chicken on a flat wire roasting rack and place the rack over a baking sheet lined with foil. Roast the chicken for 15 minutes, rotate the pan, and then cook for an additional 15 minutes. The skin should be light golden brown, and an instant-read thermometer inserted into the thickest part of each breast (not touching any bone) should register 160 degrees. To get the same deep brown exterior that the grill provides, finish the chicken with a quick shot under the broiler (2 to 3 minutes, with the chicken 6 to 8 inches from the broiler element). This pass under the broiler will help to crisp the skin, but the skin will probably not be quite as crisp as it is in the grilled version. The flavors, however, will be just as good.
Nutrition Facts : Calories 855.4, Fat 39, SaturatedFat 10, Cholesterol 217.7, Sodium 15089.3, Carbohydrate 52.3, Fiber 2.5, Sugar 42.6, Protein 73
SPICY SWEET-AND-SOUR GRILLED CHICKEN
Provided by Alexis Touchet
Categories Chicken Onion Backyard BBQ Dinner Vinegar Hot Pepper Grill Grill/Barbecue Chile Pepper Gourmet Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Stir together water and tomato paste in a 2 1/2- to 3-quart heavy saucepan until smooth, then stir in remaining sauce ingredients. Bring mixture to a boil, stirring, then reduce heat and briskly simmer, stirring occasionally, until sauce is reduced to 2 1/4 cups, 50 to 60 minutes. Stir frequently toward end of cooking to prevent sticking. Reserve 1 cup sauce for serving.
- Prepare grill for indirect-heat grilling over medium-hot charcoal (medium-high heat for gas grills; see Grilling Procedure ).
- Pat chicken dry (do not season with salt and pepper). Lightly oil grill rack and place chicken, skin side down, on area with no coals underneath (over turned-off burner if using gas). Grill, covered, turning once, until chicken registers 165°F, 22 to 25 minutes. (Chicken may appear pale; no cause for worry.)
- Brush generously all over with some of sauce, then move chicken directly over coals (turned-on burners if using gas). Grill chicken, covered, turning and moving to area with no coals or heat underneath if flare-ups occur, until browned, 3 to 5 minutes more. (Add more charcoal during grilling if necessary to maintain heat.)
- Serve chicken with reserved sauce.
SWEET AND SOUR GRILLED CHICKEN
Great sweet and sour chicken dish cooked on the grill--quick, easy, and tasty.
Provided by Gary Sr.
Categories BBQ & Grilling Chicken
Time 8h30m
Yield 6
Number Of Ingredients 10
Steps:
- Combine brown sugar, oil, vinegar, mustard, lime juice, lemon juice, garlic, seasoned salt, and pepper in a medium bowl and mix well.
- Place chicken in a glass or ceramic bowl and cover with sauce. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours or overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook chicken on the preheated grill until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 352.7 calories, Carbohydrate 19.5 g, Cholesterol 87.4 mg, Fat 19.3 g, Fiber 0.4 g, Protein 24.3 g, SaturatedFat 4.1 g, Sodium 327.5 mg, Sugar 18.1 g
SWEET AND SOUR MARINADE FOR GRILLED CHICKEN
Make and share this Sweet and Sour Marinade for Grilled Chicken recipe from Food.com.
Provided by Wildflour
Categories Low Protein
Time 5m
Yield 1 3/4 cups
Number Of Ingredients 7
Steps:
- Put all ingredients into a jar, close tightly, shake well.
- Use this to marinate chicken for 2-4 hours.
- Cook chicken on the grill.
GRILLED SWEET AND SOUR CHICKEN WINGS
Grilled sweet and sour chicken wings. Crispy, sticky, incredibly tasty crowd pleaser. Great potluck dish.
Provided by Laura
Categories Meat and Poultry Recipes Chicken Chicken Wing Recipes
Time 40m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Wash chicken wings and pat dry. Sprinkle lightly with garlic powder and cayenne pepper.
- Cook on the preheated grill, turning every few minutes, until crispy on the outside and no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- While the wings are grilling, whisk sugar, vinegar, chicken broth, ketchup, and soy sauce together in a large saucepan over medium-high heat. Bring to a boil. Cook until sauce is rendered to 1/2 of the original volume.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place wings in a large baking dish and drizzle sauce over top.
- Bake in the preheated oven until flavors have intermingled, 10 to 15 minutes.
Nutrition Facts : Calories 208.2 calories, Carbohydrate 27.8 g, Cholesterol 28.9 mg, Fat 6.7 g, Protein 9.5 g, SaturatedFat 1.9 g, Sodium 299.9 mg, Sugar 27.5 g
GRILLED SWEET AND SOUR CHICKEN FOIL PACKS
Opening up a grill packet is a sweet surprise! Chicken breasts go sweet and sour in a hurry.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray.
- On one side of each foil piece, place 1 chicken breast. Top each with 1 tablespoon sweet-and-sour sauce and one-fourth of the pineapple, bell pepper and onion. Top with remaining sauce.
- Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for heat expansion.
- When grill is heated, place packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (165°F). Place packets on plates. Cut large X across top of each packet; fold back foil. Top with chow mein noodles.
Nutrition Facts : Calories 230, Carbohydrate 19 g, Cholesterol 75 mg, Fat 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 15 g, TransFat 0 g
GRILLED SWEET AND SOUR CHICKEN THIGHS
This is one of the best sweet and sour chicken thigh recipes I have ever found. Try it and say what you think. This is awesome.
Provided by detravler
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 3h30m
Yield 12
Number Of Ingredients 10
Steps:
- Mix pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, and crushed red pepper together in a glass or ceramic bowl; reserve 1 cup in a separate container for basting. Add chicken to the remainder and marinate, covered, in the refrigerator, for 3 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from the refrigerator and discard used marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, basting frequently with reserved 1 cup marinade mixture, 7 to 10 minutes per side. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C). Sprinkle with green onions.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 14.5 g, Cholesterol 93.5 mg, Fat 10.8 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 3 g, Sodium 789.5 mg, Sugar 12.8 g
GRILLED SWEET-AND-SOUR CHICKEN PACKETS
A simple grill recipe, different from other traditional grill meals. From Betty Crocker I think (someone passed it along to me).
Provided by iewe7726
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray.
- On one side of each foil piece, place 1 chicken breast. Top each with 1 tablespoon sweet-and-sour sauce and one-fourth of the pineapple, bell pepper and onion. Top with remaining sauce.
- Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for heat expansion.
- When grill is heated, place packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill.
- Cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170°F).
- Place packets on plates. Cut large X across top of each packet; fold back foil. Top with chow mein noodles if desired.
Nutrition Facts : Calories 211.9, Fat 2.4, SaturatedFat 0.5, Cholesterol 68.4, Sodium 194.8, Carbohydrate 18.9, Fiber 1.3, Sugar 16, Protein 27.9
SWEET AND SOUR GRILLED CHICKEN PIZZA
Categories Pizza
Number Of Ingredients 6
Steps:
- 1. Coat chicken with 2 tablespoons of the marinade. Heat a grill pan over medium-high heat. Grill chicken for 5 to 6 minutes, turning after 3 minutes. Place chicken on a cutting board and slice into strips. Set aside. 2. Heat oven to 500 degrees F. Lightly coat a 14-inch pizza pan with nonstick cooking spray. 3. On a lightly floured surface, roll out dough into a 14-inch circle. Gently roll up onto a lightly floured rolling pin and unroll onto prepared pizza pan. 4. Scatter 1-1/2 cups of the cheese evenly over the dough. Scatter the chicken slices, onion and pineapple over the cheese. Drizzle the remaining 4 tablespoons of marinade over the top and sprinkle on the remaining 1/2 cup of cheese. Bake at 500 degrees F for 15 to 18 minutes or until nicely browned on bottom. Remove from oven. 5. Cool slightly and cut into 8 slices before serving.
SWEET AND SOUR GRILLED TERIYAKI CHICKEN (FAJITAS)
We never thought to mix teriyaki chicken with sweet and sour vegetables, but we're sure thankful Allison did. The combination is fantastic. The saltiness from the chicken and the slight sweetness from the peppers and onions is an excellent fusion of flavors. This dish would go great served with tortillas or over a bed of Jasmine...
Provided by Allison Hazell
Categories Chicken
Time 50m
Number Of Ingredients 20
Steps:
- 1. 8-24 hours before cooking, whisk together marinade ingredients.
- 2. Marinate chicken thighs.
- 3. Prepare grill to medium-high heat.
- 4. Put oil for veggies into a large foil pan.
- 5. Add all of the sliced onions and peppers. DO NOT ADD vinegar and sugar yet! Put foil cover over this veggie pan.
- 6. Saute veggies in pan. Cover grill. Check and stir/turn periodically. Let veggies soften and start to brown just a bit.
- 7. Put marinated chicken thighs on grill. These don't take too long... maybe 5 minutes on each side. Make sure they get glazy/crispy on the outside. But don't cook too long.
- 8. Put to the side or on a top rack when you think they are done.
- 9. Combine the vinegar and sugar.
- 10. To the browned/sauteed veggies add vinegar and sugar, lighty mix.
- 11. When sugar is melted and everything is mixed, add grilled chicken thighs... nestle them into the veggies. Cover grill and heat for 3-5 minutes.
- 12. Sprinkle fresh parsley or cilantro on top for garnish (if desired) and serve!
GRILLED SWEET AND SOUR CHICKEN FOIL PACKS
Opening up a grill packet is a sweet surprise! Chicken breasts go sweet and sour in a hurry.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Array Array
- Array Array
- Array Array
- Array Array
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love