Best 5 Oriental Sticky Bbq Chicken Recipes

ASIAN BBQ CHICKEN

Steps:

• In a medium pot over medium heat warm oil and add in green onions.
• Cook onions until softened and slightly brown, about 6 minutes.
• Add in garlic and ginger, then cook an additional 30 seconds before adding remaining sauce ingredients.
• Bring sauce to a simmer and lower heat to medium low.
• Simmer for 5 minutes. Remove pot from heat and let cool to thicken.
• Preheat oven to 375 degrees Fahrenheit.
• Season chicken breasts with salt, pepper, and garlic powder. Place on a greased baking sheet.
• Bake for 30 minutes.
• After 30 minutes, remove pan from oven and generously brush ginger barbecue sauce over chicken before returning to the oven for 10 more minutes or until chicken is juices run clear and barbecue sauce is sticky.
• Internal temperature of the chicken should be 165º Fahrenheit.
• Slice and serve over rice, veggies or on a salad.
• Top the chicken with sesame seeds and green onions if desired.

STICKY ASIAN CHICKEN

Steps:

• In a large skillet, heat oil over medium-high heat. Brown chicken on both sides., In a small bowl, mix soy sauce, wine, sugar and garlic; pour over chicken. Bring to a boil. Reduce heat; simmer, covered, 5-7 minutes or until a thermometer inserted in chicken reads 170°. Remove chicken; keep warm. , Remove cooking juices from pan; skim fat and return juices to pan. In a small bowl, mix cornstarch and water until smooth; stir into juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with chicken.

ASIAN-STYLE ORANGE CHICKEN ROASTED UNDER A BRICK

Steps:

• Place a large resealable plastic bag in a 9-by-13-inch baking dish. Using a vegetable peeler, peel strips of zest from 1 orange and the lime; transfer zest to bag.
• Juice zested orange and lime into bag. Add scallions, garlic, soy sauce, ponzu, and mirin. Seal; shake to mix marinade.
• Using poultry shears, cut along sides of chicken backbone; remove. Add chicken to bag; seal. Refrigerate, turning occasionally, at least 2 hours or up to 12.
• Preheat oven to 425 degrees. Heat a 12-inch cast-iron skillet or a roasting pan 10 minutes. Remove chicken from marinade; discard marinade. Brush chicken breast with vegetable oil. Flatten chicken, and place it, breast side down, in skillet. Roast chicken about 40 minutes.
• Remove skillet from oven. Pour a small amount of water into skillet; swirl to help loosen skin from bottom, if needed. Turn chicken over. Baste with pan juices; roast until an instant-read thermometer inserted into thickest part of thigh registers 165 degrees, juices run clear, and skin is crisp, about 5-10 minutes more.
• Let chicken stand 10 minutes. Just before carving chicken, squeeze juice from remaining orange over it. Carve chicken into at least 6 pieces, cut breasts in half.

STICKY BARBECUE CHICKEN

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the chicken in a roasting tin, season well and cook for 40 mins or until cooked through. Either carry on with the recipe or cool and chill. This step can be done up to two days ahead.
• Put the sauce ingredients in a pan and bring to a simmer, then keep cooking until it thickens a little and looks shiny. Use straight away or cool and chill. The sauce will keep for a week in the fridge.
• Heat a barbecue until the coals are glowing white hot. Brush the chicken pieces all over with the sauce and barbecue them on each side until they are browned and sticky, then brush once more with the sauce. Don't worry about cooking them through, as they are already cooked. If you want to cook them indoors, coat them in the sauce and grill on a medium heat on all sides.

ORIENTAL STICKY BBQ CHICKEN

Steps:

• Slash the chicken drumsticks 3-4 times each with a sharp knife and place in a non-metallic bowl with the chicken wings. Mix together all the marinade ingredients and pour over the chicken.
• Leave to marinate for min. 2 hours, or overnight if you can.
• Once marinated, place the chicken on the barbeque over medium-hot coals and cook for about 20 min, brushing all over with the marinade as it cooks.
• (if it's colouring too quickly, move to a cooler part of the barbecue to cook gently.)
• Cook until the marinade and skin have caramelized to a slightly dark crisp.
• If you're unsure whether they're done, pierce a drumstick with a skewer: if the juices are still pink, carry on cooking for a few more minutes.
• Sprinkle with a few sesame seeds before serving.