Asian Grilled Chicken



















Asian Grilled Chicken

This is another Chef Anne addition to “Inside the Kaganoff Kitchen.” She made this for us one summer evening, much to our delight.

 Asian Grilled Chicken: (makes 6 servings)

Marinade:
  • ¼ cup cilantro
  • 2 tablespoons soy sauce
  • 1 teaspoon ground pepper
  • 6 whole chicken legs
Dipping Sauce:
  • ¼ cup Asian fish sauce
  • 2 tablespoons lime juice
  • 1 clove garlic, minced
  • 1 small Thai chili, seeded and minced (or ½ teaspoon chili oil)
  • 2 teaspoons honey
  • 1 tablespoon water
  • ½ tablespoon vegetable oil
  • ½ cup cilantro, finely chopped
In a mini food processor process the cilantro, soy sauce and pepper. Using a basting brush coat the chicken with the puree. Let it sit for half an hour.

 Mix everything together for the dipping sauce EXCEPT the cilantro. Preheat oven to 400 degrees and preheat your BBQ to medium high. Lightly oil the chicken. Grill the chicken for 12 minutes (6 minutes per side). Remove the chicken from the BBQ and finish cooking it in the oven on a cookie tray. The chicken will take approximately 20 minutes in the oven. Once the chicken is cooked through sprinkle the cilantro on top and serve the chicken with the dipping sauce on the side or in small bowls.

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Asian Grilled Chicken was first posted on October 24, 2013 at 5:00 am.

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