STICKY, SWEET & SPICY GRILLED GINGER CHICKEN
Sticky, Sweet & Spicy Grilled Ginger Chicken with a flavorful sweet and spicy soy ginger glaze. This Thai chicken marinade is perfect for using chicken thighs, drumsticks or breasts and perfect when you don't feel like turning on the oven!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Dinner Gluten Free Grain Free
Time 1h25m
Number Of Ingredients 14
Steps:
- Make the chicken marinade. In a large bowl, whisk together soy sauce, water, oil, honey, brown sugar, lime juice, garlic, ginger and red pepper flakes. Reserve 1/2 cup of marinade and place in a small bowl in the fridge. You'll use this for glazing the chicken on the grill later.
- Marinate the chicken: Pat the drumsticks dry, remove the skin, season them with a pinch of salt, and add them to the large bowl or a shallow dish with the Thai chicken marinade. Mix to coat the chicken evenly, then marinate in the refrigerator for a minimum of 1 hour, or up to 24 hours.
- About a half hour before you're ready to cook the chicken, remove the chicken from the marinade and allow it to come to room temperature. Preheat a grill to 400 degrees F.
- Grill the chicken: brush the hot grill grate with oil. Place the chicken on the grill and cook for 8 minutes, then flip. Generously brush each drumstick with the reserved marinade a few times, and grill for an additional 8 minutes. Turn the chicken over one last time, brush again with the remaining marinade, and cook for 5 more minutes or until no pink remains in the center of the chicken.
- To serve: Place the chicken on a platter or large plate, then garnish with honey roasted peanuts, diced green onion and cilantro. Serves 4, 2 drumsticks each.
Nutrition Facts : ServingSize 2 drumsticks, Calories 456 kcal, Fat 18.1 g, SaturatedFat 3.5 g, Carbohydrate 17.1 g, Fiber 0.2 g, Sugar 14.4 g, Protein 54 g
SWEET & SPICY GLAZED BBQ DINNER
Brown sugar and cayenne pepper give this BBQ chicken its sweet and spicy appeal. Serve with mac and cheese and green beans, and dinner is ready!
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Mix coating mix, sugar and red pepper in shaker bag. Use to coat chicken, then bake as directed on package.
- Meanwhile, prepare Dinner as directed on package.
- Serve chicken with the Dinner and beans.
Nutrition Facts : Calories 420, Fat 7 g, SaturatedFat 2.5 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 1210 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 35 g
SWEET AND SPICY CHIPOTLE-GLAZED RIBS
Categories Bake Currant Pork Rib Hot Pepper Pomegranate Molasses Jam or Jelly Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Line rimmed baking sheet with foil; place metal rack on sheet. Sprinkle ribs all over with salt and pepper; place, meat side down, on rack.
- Press chiles through sieve into heavy small saucepan (discard solids in sieve). Add remaining ingredients to pan. Stir to blend over medium heat until sauce comes to boil. Season sauce to taste with salt. Transfer 1/2 cup sauce to small bowl and reserve.
- Brush ribs with 2 tablespoons sauce from pan. Turn ribs over; brush with 2 tablespoons sauce. Roast ribs until very tender, brushing with 2 tablespoons sauce every 15 minutes, about 1 1/2 hours. Cut rack into individual ribs. Serve ribs with reserved sauce.
- *Chipotle chiles canned in a spicy tomato sauce, often called adobo, are available at some supermarkets, specialty foods stores, and Latin markets.
- **Pomegranate molasses is a sweet-tart syrup made from reduced pomegranate juice. It can be found at some supermarkets, specialty foods stores, and Middle Eastern markets.
- To puree canned chipotle chiles:
- Place chiles and adobo sauce in a small strainer set over a small bowl or saucepan. Because canned chipotles are soft, you can simply use a rubber spatula to mash them through the strainer into the bowl, leaving the skins and seeds behind.
SPICY-SWEET GLAZED SALMON
I looked for a recipe for glazed salmon and didn't find one that used the ingredients I had on hand. So I threw together what I had and came up with this tangy, spicy sweet marinade that adds flavor, but doesn't mask the flavor of the salmon. My kids and sister loved it. They said it was better than 'restaurant salmon' It's great served with wild rice and stir fried veggies.
Provided by MOMO623
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Broiled Salmon Recipes
Time 2h20m
Yield 6
Number Of Ingredients 12
Steps:
- Place salmon in a shallow, flat dish, and set aside. Combine the vinegar, olive oil, soy sauce, water, lemon juice, red pepper flakes, onion powder, garlic powder, cilantro, and brown sugar in a blender. Blend until brown sugar dissolves. Pour the marinade over the salmon to cover evenly. Cover the dish, and refrigerate at least 2 hours.
- Line a broiling pan with foil. Remove salmon from marinade, and place on prepared broiling pan; season to taste with salt and pepper. Transfer remaining marinade to a saucepan.
- Turn on broiler to low.
- Broil salmon about 6 inches from the heat for 5 minutes; brush with remaining marinade. Broil an additional 5 to 10 minutes, brushing 2 or 3 more times with additional marinade. Salmon is done when fish is no longer bright red and can be flaked with a fork.
- Meanwhile, cook the remaining marinade over low heat until it thickens and reduces by one-third, 5 to 10 minutes. Use cooked marinade as a dipping sauce or drizzle over salmon just before serving.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 14.5 g, Cholesterol 77.1 mg, Fat 18.8 g, Fiber 0.2 g, Protein 25.1 g, SaturatedFat 3 g, Sodium 664.2 mg, Sugar 12.4 g
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