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Monday, October 15, 2012

Asian Barbecue Chicken

So funny story about this post.  I started eating this piece of chicken before I actually took a picture of it.  That is the first time that has happened in a very long time.  I probably just should have continued to eat and not worried about a picture, but this was really too good NOT to post.  So the presentation isn't the greatest, but man oh man, the flavors were spot on and so incredibly DEEEEE-LIC-OUS!  If you love Asian flavors like I do, you are definitely going to want to try this!

Asian Barbecue Chicken
Adapted from the Food Network Magazine
- Serves 2 -
Printed Recipe 
2 boneless, skinless chicken breasts
For the rub -
3 teaspoon olive oil
2 teaspoon brown sugar
1/2 teaspoon five spice powder
1/2 teaspoon salt
1/4 teaspoon pepper
For the sauce -
3 Tablespoons Hosin
1 Tablespoon rice vinegar
1 Tablespoon honey
1/4 teaspoon ground ginger
1/4 teaspoon five spice powder
1 garlic clove, finely minced

In a small bowl, mix together all the ingredients for the spice mixture.  Rub evenly over both sides of each piece of chicken.  Place on a place, cover loosely and let rest in the refrigerator for 2-4 hours.

Meanwhile, in a saucepan over medium-low heat, add all the ingredients for the sauce, stirring to combine, until just heated through.  Remove from heat and allow to cool.  Remove half of the mixture and set aside.

Preheat grill to 375 degrees F.  Clean and oil grill grate.  Place the chicken over direct heat.  Brush with sauce and grill for 8 minutes.  Turn chicken, brushing opposite side, and continue to cook another 8-10 minutes, or until the chicken reaches an internal temperature of 165 degrees F.  Brush with more sauce and remove from heat.  Allow to rest at least 5 minutes before serving.  Serve with reserved sauce and enjoy!

One Year Ago:  Big Red Chili
Two Years Ago:  Smoked Beef Tri-Tip


Yenta Mary said...

Sigh ... :) It's funny how we're SO trained - as are all those who love us and eat with us - not to DARE touch the food 'til the photo ops are done. And yet, every so often, we're actually capable of eating like normal human beings without documenting the meal for posterity!

From the Kitchen said...

I have to admit that I've done the same thing!! The chicken looks delicious--as does your blog. Glad to have found you.


StephenC said...

I think I need a new name for you, Chicken Breast Bertha. BTW, do Asian chickens go, "cruck, cruck, cruck?"

Andrea the Kitchen Witch said...

LOL now you know the main reason I've had so few posts lately! We end up eating the dish before I can get photos :) Such is life, right? This chicken sounds delicious. I could really get behind dicing it up and putting it on a big ol' salad. YUM! A little of the sauce could be the dressing...good lord I'm drooling LOL

Pam said...

It doesn't look like you had started eating it... it looks DELICIOUS!

Pam said...

I've done that more than once! Your chicken sounds scrumptious and I have to give it a go!

Cranberry Morning said...

Love that list of spices. I know we'd enjoy this. Pinned it to my Gluten-free board (I can make it gluten-free if I read the ingredients on each label. Thanks, Jenn.

Cranberry Morning said...

What's up with StephenC and his nicknames anyway??? lol

Lea Ann (Cooking on the Ranch) said...

I've done it too! Great sounding recipe.

Vanessa @ Cakes and Teacups said...

I don't blame you for starting to eat this dish before taking a picture. It really looks and sound nice. : )

Mary said...

oh YUM!!!! I'm such a fan of Asian flavors lately. This chicken sounds delicious!

Chris said...

That's when I just slice the whole thing and fan it out, slightly overlapping.