The kids are out of school and summer is finally here!!!! WOOHOO!!!!!!! Sorry I couldn’t contain my excitement any longer. It’s this time of year where I love to spend as much of my time running around outside with kids going to he pool, beach and hanging by the park. It’s also one of my favorite times grilling…
I always love to kick off our summer break with a grill fest. This year we wanted to kick it up a notch and make something real yummy. We decided on making some Asian Barbecue Chicken. Now you know that there is nothing sweeter then some yummy bbq but when you pair it up with some Asian seasonings it tops it off, right. This recipe is so easy and so delish, I paired it with some Stir-Fried Noodles.
Enjoy!
Prepare a grill on high heat. While the grill is warming up prepare the chicken.
Start off with a whole chicken. Clean the chicken inside and out. Remove the kidney bag and all the other chicken parts from the inside of the chicken cavity. Pat dry with a clean paper towel.
Chop the chicken in half separating it equally.
Time to make the marinade.
In a small bowl combine the vegetable oil, brown sugar, five-spice powder, salt, and pepper. Mix it together.
Then pour that into a blender and add the ginger, garlic, hoisin sauce, honey, rice vinegar and sesame oil. Pulse until all is blended.
Rub on the chicken and let sit for 15-30 minutes on counter covered.
Reserve marinade, and grill skin-side down over direct heat until marked, about 10 minutes.
Flip and cook for another 10 minutes. Allow the chicken to grill for more than half the way through allowing the chicken to get that smoky grilled flavor and charred grill marks.
Remove the chicken from grill and place in a large casserole dish. Pour the remainder of marinade on top of chicken and cook the chicken in a 350 degree F oven for another 20-30 minutes or until chicken is cooked through and reads 165 degree on a meat thermometer.
Serve with veggies, stir-fried noodles or steamed rice.
Enjoy! 🙂
Asian Barbecue Chicken
Ingredients
4 teaspoons vegetable oil, plus more for brushing
2 teaspoons packed light brown sugar
1 1/2 teaspoons five-spice powder
Kosher salt and freshly ground pepper
2 chicken halves (3 1/2 to 4 pounds total)
3 1/4 teaspoons grated ginger
1 teaspoon grated garlic
1/4 cup hoisin sauce
2 tablespoons rice vinegar, (not seasoned)
2 tablespoons honey
1 1/4 teaspoons sesame oil
Directions
Prepare a grill on high heat. While the grill is warming up prepare the chicken.
Combine in a blender the vegetable oil, brown sugar, five-spice powder, salt pepper, ginger, garlic, hoisin sauce, honey, rice vinegar and sesame oil. Pulse until all is blended. Rub on the chicken and let sit for 15-30 minutes on counter covered. Reserve marinade, and grill skin-side down over direct heat until marked, about 10 minutes. Flip and cook for another 10 minutes. Allow the chicken to grill for more than half the way through allowing the chicken to get that smoky grilled flavor and charred grill marks.
Remove the chicken from grill and place in a large casserole dish. Pour the remainder of marinade on top of chicken and cook the chicken in a 350 degree F oven for another 20-30 minutes or until chicken is cooked through and reads 165 degree on a meat thermometer.
Serve with veggies, stir-fried noodles or steamed rice.
Enjoy! 🙂
