If you want to add some Asian flavors to your chicken, this is a nice recipe to use. You will need boneless, skin-on chicken breasts for this. The recipe makes enough to serve 3 people but it is easy enough to double it. Ensure you have a clean, oiled grate on the barbeque before adding the chicken. Although the chicken you are using is skin-in, chicken breasts are still a lean meat, which means they are more likely to stick to the grill and leave a hard-to-clean surface afterwards.
How Long to Cook Chicken Breasts on the Barbeque
The barbeque should not be more than 450 degrees F, and anywhere between 375 and 450 degrees F is good for this recipe. Go too hot and you will risk drying out the chicken or charring the outside while the inside is still not cooked. You want to get a golden brown crust on the chicken and ensure the center is cooked through and 160 degrees F. Chicken breasts take about 5 minutes per side to brown and cook through, although it is a good idea to bank your coals on one side of the barbeque so you can have a hot part and a cooler part. That way, if the chicken does brown too quickly, you can move it over to the cooler area and allow it to finish cooking there.
Although technically removing the chicken when the center is 160 degrees F is suggested (because it will keep rising to the 165 degrees F the FDA recommends) some people take it off when the inside is 150 degrees F, since the chicken will be tastier and juicier, so it is your choice. When the meat in the middle is white and no longer pink, the chicken is safely cooked, so use whichever method you want, the thermometer or the cutting into the chicken, and enjoy your chicken cooked until it is white inside or to the temperature you choose.
A Mouthwatering Chinese Marinade
This recipe uses a marinade to infuse the chicken with flavor and also add moisture, which is important when you are going to be cooking it over the dry heat of a barbeque. Sake, soy sauce, miso, and mirin are typically Chinese, while green onion, garlic and ginger add the fresh components to the marinade. The result is a distinctive taste which makes your chicken absolutely delicious. This marinade is not worth boiling to serve as a sauce. Some marinades will work well like this, but this one works perfectly as a marinade, and you can throw it out afterwards instead of keeping it for a sauce or a baste. The chicken will come out juicy and does not require basting on the barbeque.
Serve it with some white rice and perhaps some grilled bok choy with roasted sesame seeds and soy sauce, and you will have an authentic Chinese meal. Alternatively pair this Chinese chicken with some American sides, so you can enjoy the succulent meat with potato salad and corn on the cob, or whichever sides you want. The kids will love this chicken as well as the grownups because of the nice flavors it offers, and also because most kids seem to adore chicken breast, especially when it is golden brown from the grill and has lovely crispy skin on it.
- 2 minced green onions
- 3 minced garlic cloves
- 3 tablespoons sake
- 3 tablespoons light soy sauce
- 3 tablespoons light miso (soybean paste)
- 2 teaspoons minced ginger root
- 3 tablespoons mirin (Chinese cooking wine)
- 3 boneless chicken breasts, skin on
- Combine the onions, garlic, sake, soy sauce, miso, ginger root, and mirin in a bowl.
- Put the chicken breasts in a Ziploc bag.
- Pour in the marinade to coat the chicken.
- Refrigerate overnight or marinate in the refrigerator for at least 4 hours.
- Preheat the barbeque to a moderately high heat.
- Remove the chicken from the marinade.
- Let any excess drip off.
- Cook the chicken skin side down for 4 or 5 minutes.
- Flip the chicken breasts and cook them for 5 minutes or until golden brown.
Chinese chicken suits any side dishes, whether you stick with the Chinese theme or contrast the Chinese chicken with some American sides. This recipe combines various ingredients to make the marinade and then the chicken is allowed to soak up all those flavors while the barbeque heats up. The photo shows what you expect when the chicken is cooked – a golden brown crust which you can see through in places to the tender white meat underneath. Chicken breasts cook quite quickly on the barbeque, so if you have some unexpected guests you can cook up some food quickly.
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