I am having friends over and wanted to use up the legs I have already in the fridge. This is a terrific recipe that I found, and tweaked successfully, in Ken Hom's Quick and Easy Chinese Cooking. I LOVE this recipe and it is in regular rotation in our house. Can this be made stovetop/oven? Read more…, Plus free email series "5 of a Classically Trained Chef", 15 Thanksgiving Desserts Worth Saving Room For. I have no question this is a five-star recipe as wwritten, but I did make a couple small changes: I swapped out the garam masala for five-spice powder (personal preference) and used 2 large (approximately 3/4 pound each) boneless skinless breasts because that was what I had. Thank you! I made your chicken lettuce wraps this week and they were yummy! Amazing flavor. Thanks. My daughter, who likes dark meat, loved it! Place the chicken on the grill; cover and cook 3-5 minutes on each side, or until nicely browned and done. I didn’t add any of the “heat” spices for the kids and it was still delicious. Will likely make a regular appearance at our house. I also threw in ¼ teaspoon of Chinese 5 Spice because it has the nutmeg I didn’t have by itself, plus other sweet-savory elements that I thought would complement the dish…I didn’t have chicken thighs, so I used leg quarters that I skinned and deboned. What I like the most about the recipes on this site is that they are inspiring (I appreciate the Asian, Middle Eastern, and Latin flavors infused throughout) but detailed enough for those of us who are not instinctively fabulous cooks. I grilled the chicken after marinating it and then used the extra cup just as the chicken was finishing up. The data is calculated through an online nutritional calculator, Edamam.com. Thanks! Transfer the chicken to a serving platter, then top with the reserved marinade and sliced scallions. Can I make this chicken in the oven . I made this for my boyfriend and he loved loved it! In fact I am already looking forward to making it again. This site uses Akismet to reduce spam. I’m glad you encouraged using chicken thighs. Easy to follow recipe that tasted amazing! Enjoy! thanks! Your site is one of my favorites, keep the recipe’s coming . It is fragrant and sticky and sweet and spicy (but not hot) and made me forget I was eating boring chicken again. Or combine the starch and veggie and make an Asian fried rice. I served it with your Cauliflower Fried Rice which also was a huge hit with my rice loving husband. I have skin on bone in chicken thighs and was wondering if I could get away with using them as they are? 1 1/2 tablespoons vegetable oil). Anyway, it still turned out great. What a delicious recipe. Also, the sauce reminded me of a Chinese dumplings dipping sauce and I’m excited to try it with that as well! I am having lots of fun going through the recipes. 12.9 g A big HIT with the hubby and picky kid eaters. Preheat broiler, light a fire in an open gril or turn on your gas grill. I also baked the chicken, broiling once the chicken was cooked. If so for how long and what temperature? I was able to pin the first 2, Asian BBQ, and Thai Minced Chicken lettuce. Thank you so much for your recipes and adding the “pair with” feature!! Made this today for dinner. What to serve with BBQ Chicken on a Stick. Just delicious! Thank you so much. Set aside to marinate at least 1 hour at room temperature, or refrigerate overnight. This was great. The Garam Masala and ginger sent it over the top. You can definitely keep the skin on, if you prefer – either way will work. I paired it with grilled vegetables and basmati rice with a variety of sauces. When your chosen cooking method is hot, place the chicken on the grill and cook, over indirect heat, for about 45 minutes turning occasionally, or until meat is no longer pink near the joints. Cut the chicken into quarters and rub each piece evenly with the salt. I’m making it tonight for the second time. Save my name, email, and website in this browser for the next time I comment. Thanks!! Combine the rest of the ingredients in a blender or food processor and puree them. I think the boneless skinless thighs are really the way to go when marinating and bbqing. Will have a redo for sure! It works well for a week night meal, but is delicious enough for company. One kid was leary at first, noting how sticky the pieces were, but ended up eating three drumsticks! Hi Phil, The only way to reduce the sodium would be to use low sodium soy sauce. It's delicious! Enjoy! Thanks for the recipe! thanks! Even with all the changes, it turned out out-of-this-world delicious! Can you recommend a way to cook this either on a grill pan or in the oven? Hi Adrienne, That rule only applies with white meat/chicken breasts so it’s fine to use lime juice with chicken thighs. Thanks so much! All you do is mix together lemon juice, soy sauce, ginger, and black pepper and pour it into a large, resealable plastic bag. HI JENN — our grill isn’t working. I’d like to do something fun as side dishes! Please let me know by leaving a review below. Do you think this recipe would work with grilled pork tenderloin? I should have stuck with your original suggestion! This sounds yummy but 1536 mg sodium? Made it exactly as described. looks really easy to make too!! I followed the recipe as printed even though I am not all that fond of chicken thighs. Did you make any adjustments to the recipe? https://www.onceuponachef.com/recipes/asian-bbq-chicken.html Hi Elaine, Here’s the list: http://www.huffingtonpost.com/jennifer-segal/9-delicious-chicken-dinne_b_7761806.html. Hi Kelly, I believe that is a pickling spice mix so, unfortunately, I don’t think it would be a good substitute. Also, do you have other recipes for chicken legs that would be good to serve guests. Be sure the chicken is evenly coated with the marinade, then place the bag in the refrigerator (in a bowl in case of leakage); let marinate for 3-4 hours. My husband didn’t care for the dark meat so I will make again because the flavor was great but I think I will make it with both white and dark meat next time. Then while the chicken was grilling, I simmered the marinade on the stove for 10 minutes to kill salmonella. That’s saying a lot since one of my boys is on a strict white food diet :). Use the broiler and cook it for the same amount of time that the recipe calls for. These were juicy and so flavorful – honestly, some of the best grilled chicken we’ve ever made! Hello Jen, how do you do it, another delicious and easy recipe. Normally I would put more than the recipe calls for. Hey Jenn. Delicious! Think of this dish as Chicken Teriyaki with a South Asian flair, or India meets the other flavors of Asia. View Recipe Here's an easy chicken breast marinade for quick weeknight meals. I don’t have a grill. I'd love to know how it turned out! Hi Delada, A half tablespoon equals 1-1/2 teaspoons — but honestly you can just eyeball it . Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. This is a delicious recipe. Sorry! Is this an exception or would it be better to use the zest instead? I should have been clearer! Grease the grill. Hope that helps! I made this last night for my kids and they both loved it! Thanks. Will be making this again for sure. Thank you for so many fabulous recipes, Jenn! It almost creates a new version of sweet-n-sour, similar to my Sweet and Sour Pork Kabobs.Delish! I doubled the marinade, submerged the chicken in it in a bowl for 4 hours, did not reserve any.