Asian Barbecued Chicken
Asian Barbecued Chicken is a good dish to grill outdoors in the warmer months so you don’t heat up your kitchen. You can also cook it on a grill pan indoors the rest of the year. The ginger, soy sauce, sesame oil and other spices combine to give the chicken an Asian street food flavor.
The chicken marinade is easy to prepare and once ready to grill, only take a couple minutes, which makes this recipe convenient to make when you are pressed for time. Add a simple rice dish and vegetable and you have a delicious meal for your family and guests.
Serves 4 to 6
4 Boneless, Skinless Chicken Breasts. Pound a bit flatter or slice horizontally if too thick.
1 Cup Olive Oil
½ Cup Toasted Sesame Oil (Regular Sesame Oil works if you don’t have toasted.)
¾ Cup Ketchup
⅓ Cup Soy Sauce
½ Cup Fresh Lemon Juice (About 2 Large Lemons)
1 Teaspoon Freshly Ground Black Pepper
1 Tablespoon Ground Ginger
In a large mixing bowl, add the Olive Oil, Sesame Oil, Ketchup, Soy Sauce, Lemon Juice, Black Pepper, and Ground Ginger. Whisk to combine well. Add the chicken breasts and gently toss to coat them. Cover and refrigerate for 2 to 4 hours.
Heat your grill to medium heat. Transfer the chicken pieces to the grill. Reserve a cup of the marinade. Brush some of the marinade on the chicken. Grill about 3 minutes. Turn over, brush a bit more of the marinade on the chicken. Discard remaining marinade. Grill another 3 minutes, or until the internal temperature at the thickest part reads 165ºF with an instant read thermometer. Don’t overcook or they will be dry. Remove, lightly cover with foil and let rest for a couple minutes to keep warm while getting your side dishes plated.
Serve with an appropriate side dish or two, like a rice dish and seasonal green vegetable. Enjoy.