Asian Inspired Chicken

Delicious!  That is how I  describe this chicken.  A moist, tender, melts in your mouth, sweet and salty all at once, taste bud happy piece of meat.

You will marinate the chicken overnight or 6 to 8 hours before grilling.  The longer meat marinates, the juicier it will remain through the grilling process.  The recipe makes enough to marinate about 2 pounds of chicken. 

Ingredients: 

1 clove garlic, minced or pressed

1 tsp onion powder

1 tsp ground ginger

1 tsp ground mustard

1/2 tsp coriander

1/8 tsp ground pepper

1 1/2  tbsp brown sugar

1/4 cup each:  cooking sherry, soy sauce, vegetable oil (I used safflower)

Combine all ingredients in a bowl and mix very well.  Place chicken in a resealable plastic storage bag and pour marinade over.  Seal tightly, removing as much air as possible.  Turn the bag until all of the chicken is coated.  Refrigerate until about 1/2 hour before grilling, turning once to be sure all parts of the chicken spend time in the marinade.

To grill:  Prepare coals for indirect cooking (see http://wp.me/p1ExcU-1B).  Make a small pile of charcoal near main fire, close enough for the main fire to heat the coals without lighting them.  These will be added to main fire before putting the lid on the grill.  When coals are ready, spread and put the cooking grate on the grill.  Drain the chicken, discarding the marinade (if you would like to save some of the marinade for basting, you will have to bring it to boil and boil for 2 or 3 minutes before using.   Marinades may contain bacteria that must be removed before using as a baste.  You should follow this rule as a safety precaution, no matter what you are cooking).  Place chicken directly over the high heat coals to sear, turning after 5 minutes to sear the other side.  The second side should take less than 5 minutes. 

 

 

 

 

 

 

 

When all visible pink is gone, move to chicken to opposite side of the cooking grate, with the thicker section of the chicken closest to the fire. 

 

Place reserved coals over main fire (those would be the mostly black coals in the picture above) and put the lid on the grill.  The vent cover will be directly over the chicken.  This allows the heat to spread out over the chicken before venting.  If the vent cover is directly over the coals, the heat will escape.  The chicken should be ready in about 25 or 30 minutes with the lid on the entire cooking time.  I served the chicken with foil potatoes and Fresh Express Pear Gorgonzola salad.  Delicious!

Until next time, Grill, Baby, Grill!

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About smokinchick

Love to use my grill and cook over a fire!

Posted on September 2, 2011, in Chicken, Recipe and tagged , , . Bookmark the permalink. Leave a comment.

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