Grilled Chicken with Asian Barbecue Sauce
If you want to add more Barbecue recipes to your recipe box, Grilled Chicken with Asian Barbecue Sauce might be a recipe you should try. This recipe serves 4 and costs $1.65 per serving. One serving contains 219 calories, 26g of protein, and 8g of fat. A mixture of black pepper, oyster sauce, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so yummy. Several people really liked this main course. 433 people have tried and liked this recipe. It is perfect for The Fourth Of July. It is brought to you by A Healthy Life for Me. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a good spoonacular score of 60%. Similar recipes include Grilled Shrimp with Asian Barbecue Sauce, Spicy Korean Barbecue Chicken Sliders with Asian Slaw and Kimchi Sauce, and Grilled Chicken With White Barbecue Sauce.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 40 minutes
Ingredients:
1 1/2 teaspoons black pepper
6 garlic cloves, unpeeled
1 onion , coarsely chopped
1/2 cup oyster sauce
4 boneless, skinless chicken breasts or 1 1/2 pound of chicken wings
3 tablespoons soy sauce
1 1/2 tablespoons vegetable oil
1/3 cup water
1/4 cup white wine vinegar.jpg)
Equipment:
bowl
aluminum foil
oven
frying pan
blender
grill
Cooking instruction summary:
Preheat the oven to 350 degrees.Wrap the garlic cloves in foil with a teaspoon of olive oil and bake for about 30 minutes, until soft. (I roasted a whole head of garlic and kept the extra cloves for bread and sauces throughout the week).Squeeze cloves out of skin into a small bowl.Heat oil in a medium skillet over medium heat. Add onion and cook covered for about 10 minutes. Stir occasionally until caramelized.Add Oyster sauce, pepper and 6 cloves of garlic to pan and cook a minute or two.Add soy and cook a two minutes.Add water and vinegar and allow to boil and cook till sauce is thick. About five minutes.Remove from heat and let cool about 5 minutes. Add to blender and puree for about 30 seconds.Store sauce in a Ball Jar. Pour desired amount to use in separate bowl when you glaze chicken.Place chicken on plate and lightly sprinkle with salt and pepper.Heat grill to medium-high heat.Grill chicken for 7 minutes and flip.Cook for additional 7 minutes.Lower grill heat to medium. Add sauce to completely cover chicken, turn and cover both sides.Cook for 2 minutes more.Remove and enjoy
Step by step:
1. Preheat the oven to 350 degrees.Wrap the garlic cloves in foil with a teaspoon of olive oil and bake for about 30 minutes, until soft. (I roasted a whole head of garlic and kept the extra cloves for bread and sauces throughout the week).Squeeze cloves out of skin into a small bowl.
2. Heat oil in a medium skillet over medium heat.
3. Add onion and cook covered for about 10 minutes. Stir occasionally until caramelized.
4. Add Oyster sauce, pepper and 6 cloves of garlic to pan and cook a minute or two.
5. Add soy and cook a two minutes.
6. Add water and vinegar and allow to boil and cook till sauce is thick. About five minutes.
7. Remove from heat and let cool about 5 minutes.
8. Add to blender and puree for about 30 seconds.Store sauce in a Ball Jar.
9. Pour desired amount to use in separate bowl when you glaze chicken.
10. Place chicken on plate and lightly sprinkle with salt and pepper.
11. Heat grill to medium-high heat.Grill chicken for 7 minutes and flip.Cook for additional 7 minutes.Lower grill heat to medium.
12. Add sauce to completely cover chicken, turn and cover both sides.Cook for 2 minutes more.
13. Remove and enjoy
Nutrition Information:
covered percent of daily need
