Tuesday, September 10, 2013

Asian Barbecue Chicken

During the hot summer months, it's rewarding to have a number of easy and delicious grilled chicken recipes to have in your culinary repertoire to make the most of barbecue season. I must admit though, that I fall in love with my favourite recipes, and love to make them over and over again. Quite aware that it's important to spread one's 'wings' and explore new poultry territory, I tried this fabulous Asian Barbecue Chicken for family this weekend, and was absolutely thrilled with the flavour and final presentation. Every dish needs a wow factor, and this one definitely has it! 

Chicken breasts marinating 

Although I used chicken breasts, chicken thigh, drumsticks or wings would work just as well, and perhaps more appropriate given certain party considerations: wings for party appetizers; thighs for a large buffet; or drumsticks for an impromptu picnic. The Asian-inspired marinade of brown sugar, soy sauce, fresh lime juice, sesame oil, vegetable oil, minced garlic, grated ginger, chopped cilantro and an aromatic combination of spices including Garam Masala, cayenne, ground cumin and coriander, are all whisked together to form a moist paste, into which the chicken pieces are tossed and coated. Covered and chilled for a few hours, the chicken is simply grilled on the barbecue until it's nicely marked and cooked through. As a final flourish, a portion of the reserved marinade is then poured over the grilled chicken once the dish is plated, and garnished with chopped green onions, sesame seeds and wedges of fresh lemon or lime. Delicious!

Asian Barbecue Chicken
Serves 4

6 tbsp dark brown sugar
6 tbsp soy sauce
3 tbsp fresh lime juice 
1 1/2 tbsp vegetable oil
1/2 tsp Asian sesame oil
1 tsp Garam Masala 
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
3 cloves garlic, minced
3 tsp fresh ginger, grated
1/4 cup chopped cilantro
8 skinless, boneless chicken thighs or 4 bone-in breasts
2 scallions, thinly sliced
1 tbsp sesame seeds, for garnish

In a medium bowl, mix together all ingredients except for chicken, scallions and sesame seeds. Set 1/4 cup of the marinade aside and cover for later use in the sauce, then place the remainder in a zip-lock freezer bag with the chicken. Be sure chicken is evenly coated, then place bag in the refrigerator and let marinate for 3-4 hours.

Preheat grill to high heat. Place the chicken on the grill; cover and cook 3-5 minutes on each side, or until nicely browned and cooked through. To serve, place the chicken pieces on platter and drizzle with the reserved marinade. Garnish with the sliced scallions, sesame seeds, and some wedges of fresh lemon or lime. Serve hot.