Best Twice Glazed Asian Barbecued Chicken Recipes

ASIAN BARBECUED CHICKEN WITH VEGETABLES SHEET-PAN DINNER

Steps:

• Heat oven to 425°F.
• In small bowl, mix hoisin sauce, rice vinegar, 1 tablespoon of the Sriracha sauce, 2 teaspoons of the sesame oil, the gingerroot and garlic. Reserve 1/4 cup of the hoisin mixture to brush on chicken just before serving.
• In another small bowl, beat honey, vegetable oil, remaining 2 teaspoons Sriracha sauce, remaining 2 teaspoons sesame oil, the sesame seed and 1/4 teaspoon of the salt with whisk. In medium bowl, add half of the honey mixture, and toss with the carrots. Reserve remaining honey mixture.
• Spray large rimmed sheet pan with cooking spray. Season chicken with remaining 1/2 teaspoon salt and the pepper. Place chicken on one side of the pan; brush both sides of chicken with hoisin mixture, reserving remaining. Add carrots in single layer to other side of pan. Roast 10 minutes.
• Meanwhile, in medium bowl, toss broccoli with remaining honey mixture.
• Brush tops of chicken with remaining hoisin mixture, and add the broccoli to the carrots. Bake 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are lightly brown and just tender. Brush reserved 1/4 cup hoisin mixture onto chicken, and serve.

TWICE COOKED BARBECUED CHICKEN

Steps:

• Prepare the marinade by combining all ingredients for marinade and whisking to combine. Taste for seasoning. Arrange the chicken pieces in a large shallow, non-aluminum pan and pour the marinade evenly over, turning to coat. Cover and refrigerate for 2 to 4 hours, turning occasionally. Make sure the marinade covers all the chicken.
• Preheat the oven to 375°F/160°C Remove the chicken from the marinade and pour all the marinade into a small saucepan. Place the chicken in a roasting pan large enough to hold it all in a single layer. Cover the pan tightly with foil wrap and bake about 35 minutes, until the juices run clear when a thigh is pierced.
• Remove from the oven and add the juices to the marinade. Place marinade over medium high heat and bring to a boil, boiling for 7 to 10 minutes, or until reduced to a glaze.
• Prepare charcoal grill or gas grill for medium high heat grilling about 3 inches from fire.
• Place the chicken on the grill rack and grill, basting with the glaze, turning once, for 10 to 15 minutes, or until the skin is very crisp and brown.
• You can prepare this recipe right up to the grilling time, up to 6 hours ahead. Refrigerate. Take out of fridge about half an hour before you want to grill it and then proceed as in recipe. The sauce may be refrigerated and then re-heated just before grilling.

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.