asian-grilled-chicken

Asian Grilled Chicken with Cucumber Slaw Salad


Chicken can be so predictable. Poor thing. Surely the economical yet healthy bird never intended to have a reputation. Still, it is that one meat varietal that we tend to prepare the same way time and time again. Aren’t we all looking for new and exciting ways to prepare the fowl that has been nestled in the freezer for who knows how long? Yes!

A recent chicken dinner came together with the help of spice mixology and the Chinese Flavor Profile. It is the closest this blue-eyed home cook has ever come to intentionally attempting Chinese barbecue. I am not yet ready to claim a mastery over traditional Char siu. I will however, go as far as to say that I absolutely beat the monotony of weeknight chicken. Introducing: Asian Grilled Chicken with Cucumber Slaw Salad. You try it and let me know what you think?


Spice mixology: grilled chicken Preparations
STEP ONE: SELECT SPICE MIX

Marinade

STEP TWO: CHOOSE FLAVOR PROFILE

Chinese Flavor Profile

STEP THREE: COMBINE AND STIR SPICES

Dump the following ingredients in a smallish bowl. These items are all listed in the Chinese Flavor Profile table.

Chinese five spice powder, about 1 teaspoon

cilantro, chopped {just grab a handful of leaves and chop}

garlic, 2 cloves minced

fresh ginger, grated, about 1 teaspoon

green onion, 2 stalks, sliced

hoisin sauce, about 2 tablespoons

orange juice, about 1 tablespoon

soy sauce, about ¼ cup

Sriracha sauce, about 1 teaspoon

Stir contents in bowl to combine. This was enough marinade for eight chicken thighs.

STEP FOUR: APPLY MIX TO PROTEIN

Spoon marinade over chicken thighs. Cover and marinate in the refrigerator for a couple hours. If desired, flip meat halfway through marinating time.

STEP FIVE: COOK

Grill until meat reaches 165° Fahrenheit {75° Celsius}.


cucumber slaw salad preparations
step one: treat serving bowl

Slice one garlic clove in half.  Rub the inside of a large serving bowl with the exposed surface of the clove.

step two: chop and drop

Chop and drop the following ingredients into the {garlic} treated serving bowl.

½ of a bell pepper, chopped

cilantro, chopped {just grab a handful of leaves and chop}

coleslaw mix, 1 large handful per person served

1 cucumber, peeled and chopped

green onion, 2 stalks, sliced

sesame seeds, 1 tablespoon

step three:  assemble dressing

Mix the following ingredients in a small bowl:

black pepper, freshly ground, to taste

honey, about 1 tablespoon

lime juice from 2 limes

rice wine vinegar, about 1 teaspoon

salt, to taste

vegetable oil, about 1 tablespoon

step four: dress toss and serve

Pour dressing over salad ingredients. Toss to coat. Just prior to serving, sprinkle about ½ cup chow mein noodles over salad.

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