#Teriyaki chicken thighs grilled

[simmeringstarfruit]

Grilled Teriyaki Chicken Thighs

Easy thirty minute grilled teriyaki chicken thighs! A simple summer chicken grilling recipe, perfect for dinner, especially when paired with grilled mushrooms or vegetables. Also including instructions for oven roasting, cooking bone-in skin-on thighs, or chicken breasts, this is the ultimate quick and easy comforting dinner recipe. Inspired by the salt grilled prime meat from Zelda Breath of the…

[netzpiloten]

Grilled Teriyaki Chicken Thigh Skewers Recipe On skewers, marinated in homemade teriyaki sauce, and cooked to perfection on your outdoor grill are chicken thighs. 2 teaspoons agave nectar, 1 tablespoon tapioca flour, 2 tablespoons cold water, 1.25 pounds skinless boneless chicken thighs cut into strips, 1/2 cup water, 2 tablespoons soy sauce, 1 tablespoon mirin, 1/2 teaspoon freshly grated ginger, 2.5 tablespoons brown sugar, 1 large garlic clove finely minced

[hdintexc]

Grilled Teriyaki Chicken Recipe

Grilled Teriyaki Chicken Recipe – Tender chicken thighs marinated in a sticky wonderful honey teriyaki sauce after that seared on the grill. Each item is actually rounded off much a lot extra sauce, fresh onions as well as a spray of sesame seeds for the supreme supper! Our team like towards perform this meal over Cilantro Lime Rice as well as together with some problem Oriental Cucumber Salad or…

[mariacallous]

Growing up in Seattle, our Friday night menu was nearly the same every week: chicken soup, roast chicken slathered in teriyaki sauce, a starchy side and salad. We always had a large bottle of Yoshida teriyaki sauce in the fridge, a fixture in the side door. But why were we eating teriyaki chicken for Shabbat dinner?

Teriyaki chicken is an iconic Seattle dish; it wasn’t until I moved away that I discovered not every city is teeming with great teriyaki shops. The dish is rooted in Japanese cuisine: Teriyaki is a traditional Japanese style of cooking where a protein is cooked over a flame while it is basted in a sauce made of soy sauce, sugar, sake and/or mirin. “Yaki” means grill, and “teri” means shine. The sticky, sweet teriyaki sauce most Americans are familiar with was developed by Japanese American immigrants. 

Seattle’s version of teriyaki deviates from its Japanese roots thanks to a man named Toshihiro Kasahara. In 1976, Kasahara opened Toshi’s Teriyaki Restaurant, which quickly became a wildly successful Seattle lunch spot. Kasahara inspired a wave of teriyaki establishments across the city and the region, helping make the dish ubiquitous in the Pacific Northwest. Seattle-style teriyaki is loaded with ginger and garlic, and instead of basting the meat, teriyaki is more often made by marinating the meat in sauce overnight. It’s typically served with steamed rice and an iceberg lettuce salad with gingery, tangy dressing. The store-bought sauce my family used was also developed by a Seattle resident, Kyoto-born Junki Yoshida.

Food in the diaspora is always influenced by our neighbors, and teriyaki has become a welcome staple in Jewish homes, particularly across the Pacific Northwest. This recipe is designed to give you all the flavors and char that great teriyaki chicken offers, with the ease of preparing a complete meal on a sheet pan. The sauce is salty, thick, gingery and sweet, and as the chicken cooks, it releases its juices and flavors to the surrounding vegetables. You can substitute homemade sauce for your favorite premade bottle, and you can ditch the oven and cook this on the grill for extra char. Served with a steaming heap of short grain rice, it makes a delicious, simple meal for Shabbat, or any day of the week. 

Note: You can swap drumsticks for chicken thighs, but if you would like to swap for boneless, skinless breasts the cook time may be slightly longer. The dish reheats well in the microwave, stovetop or oven.

[falseandrealultravival]

Teriyaki Shamo Chicken (game cock) Thigh Meat (prose, cooking)

dish

Shamo chicken

Shamo chickens were originally made to fight, and their name comes from Siam (the old name for Thailand). Their meat is firm, tasty, and widely raised in Kochi Prefecture and other areas.

This time, we made teriyaki meat. Shamo chicken thigh meat is marinated in a mixture of soy sauce, mirin, sugar, thyme, nutmeg, and cardamom for two hours, then grilled. The mirin makes it look like it is shining (teri), which is why it is called teriyaki.

2024.09.09

軍鶏もも肉の照り焼き（prose , cooking）

軍鶏は、本来戦わせるための鶏であり、シャム（タイランドの古名）から取った。肉が締まっているので味が良く、高知県などで盛んに飼育される。

今回は、肉を照り焼きにした。醤油、味醂、砂糖、タイム、ナツメグ、カルダモンを混ぜた液に、軍鶏もも肉を2時間漬け、グリルする。味醂の効果で光を放つ（照り）ように見え、照り焼きと呼ばれる。

[sudachirecipes]

Teriyaki Chicken: More Than Just a Sauce

Teriyaki Chicken (照り焼きチキン) is a beloved Japanese dish. With its juicy chicken thighs, crispy skin, and a sweet, sticky soy sauce-based glaze, it's no wonder why this dish is so popular. But did you know that teriyaki is more than just a sauce?

Teriyaki, which translates to "glossy (teri) grilled/fried (yaki)," is a traditional Japanese cooking technique that involves grilling or broiling food with a sweet soy sauce-based glaze. The glaze, made with soy sauce, sake, mirin, and sugar, thickens during cooking, creating a shiny, flavorful coating that seals in the meat's natural juices.

Interestingly, authentic Teriyaki Chicken isn't marinated. Instead, the four essential ingredients—soy sauce, sake, mirin, and sugar—are combined to create a glaze that's applied during cooking. While variations exist, these core components define the signature Japanese teriyaki flavor.

So, next time you're craving Teriyaki Chicken, skip the pre-made sauce and try making it the authentic way. It's 10x easier than you think!

For the detailed recipe, please visit the following link.

[chrishangry]

I’ve been watching J. Kenji Lopez-Alt journey through Seattle on YouTube trying all the teriyaki spots, and why am I not surprised that I had a huge craving for chicken teriyaki.

The chicken teriyaki and gyoza combo, just as my man kenji would order. The gyoza sauce is soy sauce and a hint of jangajji brine which is a Korean pickle containing jalapeños, radish and onions, and a dash of gochugaru. The salad dressing is a miso mayo based dressing that’s been watered down a little bit to lower its viscosity.

It’s a very untraditional teriyaki as I didn’t actually use a teriyaki marinade, I used my bulgogi asada marinade and just cooked my marinated chicken thighs on the plancha, it’s the closest I can get to an actual grill in my living arrangement. The marinade had enough sugar to caramelize on the meat and leave those nice little charred bits

[reasoningdaily]

Despite being more flavorful and versatile, chicken thighs remain far behind breast meat in popularity, at least within the US. Here at Serious Eats, though, we recommend chicken thighs for all sorts of preparations: braising, stewing, baking, frying, skewering/grilling. An abundance of connective tissue makes them both flavorful and forgiving of longer cooking times, unlike breast, which tends to dry out quickly.

To me, all that makes thighs the perfect cut for a relaxed night of cooking, one in which I don't have to watch the pan like a hawk to get good results. Here are 21 recipes, from one-pan braised dinners of chicken thighs and vegetables to Bengali rice porridge and grilled paella, to convince you of the glories of dark meat.

Grilled Chicken Skewers

Crispy Caramel Chicken Skewers

Morgan Eisenberg

Chicken thighs' higher fat content helps them retain more moisture than breast. That means thigh meat is practically a must for grilled skewers, as the intense heat of the grill would quickly overcook and dry out breast. Inspired by Vietnamese gà kho, these skewers get ample flavor from a sweet-and-savory glaze (incorporating both brown sugar and honey as a stand-in for the more traditional rock sugar) that caramelizes into a crispy coating on the grill. Rolling the skewers in a final layer of sesame seeds and sliced almonds gives them plenty of crunch. You can grill these (or any of the other skewers below) on the grate using a two-zone fire, as we've recommended in the past, or try our new and improved skewer-grilling setup to bring the meat closer to the coals and increase your chances of tender, juicy results.

Sweet-and-Sour Grilled Chicken Skewers (Yakitori Nanbansu)

Vicky Wasik

The nanbansu in the name is a simple mixture of soy sauce, vinegar, sugar, and mirin, and it can be used as a sauce, dip, and/or marinade. Again, use chicken thighs here to ensure the yakitori come off the grill moist and tender. The meat picks up lots of flavor from an overnight marinade in the nanbansu, which we also serve alongside the skewers for dipping; a little optional shichimi togarashi will add a mild heat, if you want it.

Japanese Chicken Skewers With Scallion (Negima Yakitori)

J. Kenji López-Alt

Once you have a batch of homemade teriyaki sauce on hand, this recipe could hardly be easier. The teriyaki sauce gives the skewers a sweet-and-savory profile, while the grilled scallions' crunch helps balance the juiciness of the chicken thigh. As with any skewer recipe, thread the pieces fairly close together on each skewer to help them retain moisture—and, of course, don't skimp on the sauce.

Thai-Style Chicken Satay With Peanut-Tamarind Sauce

J. Kenji López-Alt

There are many good reasons to own a mortar and pestle, but my personal favorite may be that it affords you the opportunity to just bash a lot of things into tiny pieces. You'll get to do plenty of that for this Thai-style chicken satay, which starts with a powerful aromatic paste featuring lemongrass, turmeric, garlic, ginger, and toasted coriander and white pepper. We combine the paste with coconut milk and fish sauce to form a marinade for small pieces of chicken thigh meat before they're skewered and grilled. The tart-sweet flavor of tamarind in the accompanying peanut dipping sauce makes it a perfect complement to the skewers' smoky char.

Grilled Tarragon-Mustard Chicken Skewers

Morgan Eisenberg

Lemon and mustard are both powerful acids, which help to tenderize chicken, and they work so quickly that their flavors can penetrate the meat in just an hour of marination time. The sweetness of honey and acidity of the lemon juice and mustard help balance out the strong anise-y flavor of tarragon here. This quick recipe is a good argument all on its own for introducing more weeknight grilling into your life.

Main Dishes

Easy Pressure Cooker Green Chili With Chicken

J. Kenji López-Alt

Chicken thighs take well to braising and other moist cooking methods, such as in this chile verde, which also gets a flavor boost from using dark meat. Plus, with the power of a pressure cooker at your disposal, you'll achieve results in 30 minutes that would normally take hours on the stovetop. A combination of tomatillos, Poblano peppers, Anaheims, and serranos yields a complexly flavored sauce, and a small amount of fish sauce gives the chili an extra hit of umami once it's finished.

Crispy Braised Chicken Thighs With Cabbage and Bacon

J. Kenji López-Alt

Cabbage and pork are a classic combination, and in this easy, hearty one-pan braise, we pair both with chicken thighs to great effect. By cooking the chicken thighs and bacon directly on top of a bed of shredded cabbage, we ensure the vegetables absorb flavor from both meats. The clincher? The whole dish takes just over an hour, start to finish.

Grilled Chicken and Pork Paella

Vicky Wasik

The key to nailing a proper paella is browning every single ingredient very well before adding any liquid. Since the chicken is going to be first browned and then cooked in stock and puréed tomatoes, it needs to be able to hold up to an extended cooking time, which means thigh meat is what you want here. For a party-sized paella like this one, emulate traditional methods and make it outside on the grill—it's the best way to ensure such a large volume heats evenly. If you're not a paella purist, check out our paella mixta, too, which incorporates both chicken leg meat and seafood.

Kimchi-Brined Fried Chicken Sandwich

Vicky Wasik

Fans of Kenji's five-ingredient pickle-brined fried chicken sandwich, or any fried chicken sandwich, won't want to miss out on this twist. We marinate chicken thighs in a mixture of kimchi brine, buttermilk, and gochugaru (Korean red chili flakes) before dredging and frying, then top the fried chicken with chopped kimchi and kimchi-infused mayo. (For extra credit, try serving it on Stella's flaky Black Sesame Buttermilk Biscuits.) Safe to say, I'll be dreaming about this sandwich for a few months at least.

Vietnamese-Style Baked Chicken

Emily and Matt Clifton

Another easy weeknight dinner, this one-pan recipe for baked chicken thighs relies heavily on a flavorful marinade full of Vietnamese flavors—bright, umami, and just a little spicy. It's certainly worth the few items you'll have to add to your grocery list. Here's a tip: Make sure you prepare your rice (because you're going to need plenty of rice on the side!) while the chicken is marinating.

Oyakodon (Japanese Chicken and Egg Rice Bowl)

J. Kenji López-Alt

Oyakodon, a rice bowl topped with simmered chicken and softly cooked eggs, is pure Japanese comfort food, and easy to make at home. The extra egg yolk on top is optional, but we love any chance to pop open a golden yolk, swirling it around and around in the bowl so its richness gets into every corner.

Chicken Scarpariello (Braised Chicken With Sausage and Peppers)

J. Kenji López-Alt

Chicken scarpariello is an old Italian-American standby of braised chicken thighs, sausage, and peppers in a punchy sweet-and-sour sauce, and it's simple enough to make any night of the week. Achieving the most possible flavor in the sauce depends heavily on the drippings from the chicken, so it's best to use bone-in, skin-on thighs. We sear those thighs until they're deeply browned before adding them to a pan with sautéed garlic, onion, and bell pepper; browned sausage; and pickled cherry peppers along with their liquid, before popping it all in the oven to braise.

One-Pan Chicken, Sausage, and Brussels Sprouts

Emily and Matt Clifton

It's hard to think of a culinary image makeover that's been more dramatic than that of Brussels sprouts—the days of their reputation as mushy, sulfur-scented lumps are over. That's thanks in large part to the realization that intensely high heat is the key to getting them crisp, nutty-sweet, and delicious. This recipe roasts halved Brussels sprouts, sliced sausage, and bone-in chicken thighs all in one pan, where (just as in some of the previous recipes) the meat gets tender and well browned, and the sprouts' flavor benefits from mingling with all those juices.

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp

Vicky Wasik

Building layers of flavor in a jambalaya is just as important as it is for a soup. In this recipe, the chicken and sausage join forces to flavor the stock. Once the chicken has been browned, it goes into the oven along with the rice, aromatics, and braising liquid—cooking in the oven is our secret to avoiding burnt rice and the need for frequent stirring—so the forgiving nature of chicken thighs is a must here.

Chicken Massaman Curry With Wheat Beer and Potatoes

Emily and Matt Clifton

If you're put off by overly spicy curries that leave you in tears, give massaman curry a whirl—a product of Middle Eastern migration to Southeast Asia, it uses milder spices that build warmth and aroma rather than fire. Boneless and skinless thighs work fine here, especially since they're easily cut into small pieces. We simmer them, along with potatoes, in a coconut milk– and chicken stock–based sauce, plus a surprise ingredient—Belgian-style wheat beer.

Coconut- and Ají Amarillo–Braised Chicken

Vicky Wasik

While you can technically highlight any chili pepper of your choosing for these braised chicken thighs, the recipe is especially well suited to ají amarillo, a bright and fruity orange pepper that's native to Peru. The mellow, sweet coconut milk takes on the golden color of the ají amarillo quite nicely, making this dish perfect for a day when you'd like a little more sun.

Grilled Tandoori Chicken Patties With Jalapeño-Mint Yogurt Sauce

Morgan Eisenberg

Blending the ground chicken here with a yogurt marinade, along with the thigh meat's natural ability to retain moisture, helps ensure these patties come out juicy after grilling. An array of spices creates a warm, Indian-inspired profile, balanced out by the cooling jalapeño-mint yogurt sauce dolloped on top. Serve these on toasted flatbread for an easy, handheld summer dinner.

Broiled Tandoori-Style Chicken With Almonds and Couscous

Vicky Wasik

Broiling is another high-heat cooking method in which chicken thighs can shine—a broiler may not be as powerful as a tandoor, but it's about as close as you're going to get with standard indoor home equipment. We tenderize the chicken in a mix of yogurt and spices, then broil it, along with the marinade, in a skillet until it's nicely browned. The liquid from the skillet does double duty, adding flavor to a side dish of fluffy couscous.

Chicken Thighs With Saffron, Lemon, and Red Potatoes

Yasmin Fahr

Coming together in a single pan in just an hour, this recipe is great for whipping up on a Tuesday night after a tiring day of work. Searing the chicken thighs first delivers crispy skin and adds extra flavor to the braising liquid, while a pinch of saffron turns the dish delightfully golden and fragrant. After the sear, we add chicken stock, quartered red potatoes, saffron, lemon juice, and black peppercorns, then stick the skillet in the oven—that's it.

Korean-Style Fire Chicken (Buldak) With Cheese

Vicky Wasik

Using stronger-flavored dark-meat chicken in this hot, spicy, and gooey dish just makes sense—the chicken has a lot of other flavors to compete with, including fresh red chilies, gochugaru, gochujang (Korean chili paste), ginger, black pepper, and more. While the cheese broiled over the top might seem like gilding the lily, it's not true buldak without it. Crack open a beer, get ready to sweat, and embrace the overkill.

Bengali Rice Porridge With Lentils and Chicken

Vicky Wasik

This porridge is pure comfort food, perfect for those days when you feel a cold coming on or when it's gray and rainy out. Gently crushing some of the rice leaves smaller bits that dissolve into the turmeric- and ginger-scented porridge, making it nicely thick, and diced chicken thigh, potato, and red lentils turn it into a hearty, warming meal. But the best part, in my opinion, is the topping of crispy fried shallots, since I'm constantly looking for excuses to make more and sprinkle them over everything. That counts as meal prep, right?

[albinml]

Top 10 BBQ Chicken Recipes for a Perfect Grill Night

Grill nights are synonymous with good company, the sizzle of the grill, and the irresistible aroma of BBQ chicken wafting through the air. Whether you're hosting a backyard gathering or simply enjoying a cozy evening with loved ones, BBQ chicken is a go-to dish that never fails to please. This guide explores ten exceptional BBQ chicken recipes designed to elevate your grill night experience. Each recipe offers unique flavors, from classic to innovative, ensuring that your grill night is nothing short of perfect.

1. Classic BBQ Chicken

Ingredients:

4 chicken breasts

1 cup BBQ sauce

Salt and pepper to taste

1 tbsp olive oil

Instructions:

Preheat your grill to medium-high heat.

Season the chicken breasts with salt and pepper.

Brush the chicken with olive oil to prevent sticking.

Place the chicken on the grill and cook for 5-7 minutes on each side, or until fully cooked.

During the last few minutes of grilling, brush the chicken with BBQ sauce.

Serve hot with extra BBQ sauce on the side.

Details: The Classic BBQ Chicken recipe is a timeless favorite that captures the essence of summer grill nights. Its simplicity allows the smoky flavors of the BBQ sauce to shine, making it a crowd-pleaser for all ages. Pair this dish with classic sides like coleslaw, cornbread, or grilled vegetables for a complete meal that satisfies everyone's palate.

2. Honey Garlic BBQ Chicken

Ingredients:

4 chicken thighs

1 cup BBQ sauce

1/4 cup honey

3 cloves garlic, minced

1 tbsp soy sauce

Instructions:

Preheat your grill to medium heat.

In a bowl, mix BBQ sauce, honey, minced garlic, and soy sauce.

Season the chicken thighs with salt and pepper.

Brush the chicken with the honey garlic BBQ sauce mixture.

Grill the chicken for 6-8 minutes on each side, basting with more sauce as needed.

Serve hot with a garnish of chopped green onions.

Details: Honey Garlic BBQ Chicken offers a delightful balance of sweet and savory flavors, enhanced by the aromatic garlic and soy sauce. The honey caramelizes beautifully on the grill, creating a sticky glaze that coats the chicken with irresistible flavor. This recipe is perfect for a grill night with friends or family, pairing well with rice pilaf or a fresh garden salad.

3. Smoky Chipotle BBQ Chicken Wings

Ingredients:

4 chicken wings

1 cup BBQ sauce

1 tbsp chipotle in adobo sauce, minced

1 tsp smoked paprika

1 tbsp brown sugar

Instructions:

Preheat your grill to medium heat.

In a bowl, combine BBQ sauce, minced chipotle in adobo sauce, smoked paprika, and brown sugar.

Toss the chicken wings in the smoky chipotle BBQ sauce mixture until well coated.

Grill the wings for 6-8 minutes on each side, basting with more sauce halfway through.

Serve hot with a side of ranch dressing or blue cheese dip.

Details: Smoky Chipotle BBQ Chicken Wings are a crowd-favorite for grill nights, offering bold flavors with a hint of smokiness and a touch of heat from the chipotle. The brown sugar caramelizes on the wings, creating a sticky and delicious glaze. These wings are perfect as appetizers or as part of a finger-food feast alongside grilled corn on the cob and potato wedges.

4. Teriyaki BBQ Chicken Skewers

Ingredients:

4 chicken breasts, cut into cubes

1 cup teriyaki sauce

1/2 cup BBQ sauce

1 bell pepper, cut into chunks

1 onion, cut into chunks

Wooden skewers, soaked in water

Instructions:

Preheat your grill to medium-high heat.

In a bowl, mix teriyaki sauce and BBQ sauce.

Thread chicken cubes, bell pepper, and onion alternately onto the soaked skewers.

Brush the teriyaki BBQ sauce mixture over the skewers.

Grill the skewers for 10-12 minutes, turning occasionally and brushing with more sauce.

Serve hot with a side of steamed rice or grilled pineapple.

Details: Teriyaki BBQ Chicken Skewers combine the savory sweetness of teriyaki sauce with the smokiness of BBQ sauce, creating a delightful fusion of flavors. The grilled vegetables add a burst of color and freshness to the dish, making it visually appealing and nutritious. These skewers are ideal for entertaining guests at a grill night, offering a fun and interactive dining experience.

5. Cajun Spiced BBQ Chicken Thighs

Ingredients:

4 chicken thighs

1 cup BBQ sauce

1 tbsp Cajun seasoning

1 tsp smoked paprika

1 tbsp olive oil

Instructions:

Preheat your grill to medium-high heat.

In a bowl, combine BBQ sauce, Cajun seasoning, smoked paprika, and olive oil.

Season the chicken thighs with salt and pepper.

Brush the Cajun spiced BBQ sauce mixture over the chicken thighs.

Grill the chicken for 6-8 minutes on each side, basting with more sauce as needed.

Serve hot with a squeeze of fresh lime and a side of grilled corn.

Details: Cajun Spiced BBQ Chicken Thighs offer a bold and spicy flavor profile, thanks to the Cajun seasoning and smoked paprika. The BBQ sauce enhances the smokiness and adds a touch of sweetness, balancing out the heat from the spices. This recipe is perfect for grill nights with a kick, pairing well with creamy coleslaw or buttered corn on the cob.

6. Pineapple BBQ Chicken Burgers

Ingredients:

4 chicken burger patties

1 cup BBQ sauce

4 pineapple slices

4 burger buns

Lettuce, tomato slices, and red onion slices for garnish

Instructions:

Preheat your grill to medium-high heat.

Grill the chicken burger patties for 5-6 minutes on each side, or until fully cooked.

Brush the patties with BBQ sauce during the last few minutes of grilling.

Grill the pineapple slices for 2-3 minutes on each side until caramelized.

Toast the burger buns on the grill until lightly golden.

Assemble the burgers with lettuce, tomato slices, grilled pineapple, and red onion slices.

Serve hot with a side of sweet potato fries or coleslaw.

Details: Pineapple BBQ Chicken Burgers offer a tropical twist to traditional burgers, with juicy chicken patties glazed in BBQ sauce and topped with caramelized pineapple slices. The combination of savory BBQ sauce and sweet pineapple creates a mouthwatering contrast of flavors. This recipe is perfect for a casual grill night with friends, adding a touch of island flair to your menu.

7. Lemon Herb BBQ Chicken Drumsticks

Ingredients:

8 chicken drumsticks

1 cup BBQ sauce

1/4 cup lemon juice

1 tbsp lemon zest

2 tbsp fresh parsley, chopped

1 tbsp fresh rosemary, chopped

Instructions:

Preheat your grill to medium heat.

In a bowl, mix BBQ sauce, lemon juice, lemon zest, parsley, and rosemary.

Season the chicken drumsticks with salt and pepper.

Brush the lemon herb BBQ sauce mixture over the drumsticks.

Grill the drumsticks for 8-10 minutes on each side, basting with more sauce as needed.

Serve hot with a garnish of fresh herbs and lemon wedges.

Details: Lemon Herb BBQ Chicken Drumsticks are bursting with fresh citrus flavors and aromatic herbs, creating a bright and refreshing dish. The lemon zest adds a tangy zestiness, while the fresh parsley and rosemary impart earthy undertones. This recipe is perfect for a summer grill night, complementing grilled vegetables or a quinoa salad for a light and flavorful meal.

8. Maple Bourbon BBQ Chicken Breast

Ingredients:

4 chicken breasts

1 cup BBQ sauce

1/4 cup maple syrup

2 tbsp bourbon

1 tbsp Dijon mustard

Salt and pepper to taste

Instructions:

Preheat your grill to medium-high heat.

In a bowl, whisk together BBQ sauce, maple syrup, bourbon, Dijon mustard, salt, and pepper.

Season the chicken breasts with salt and pepper.

Brush the maple bourbon BBQ sauce over the chicken breasts.

Grill the chicken for 5-7 minutes on each side, basting with more sauce as needed.

Serve hot with a drizzle of extra maple bourbon BBQ sauce.

Details: Maple Bourbon BBQ Chicken Breast offers a sophisticated blend of sweet maple syrup, smoky bourbon, and tangy Dijon mustard, creating a rich and indulgent flavor profile. The BBQ sauce caramelizes beautifully on the grill, enhancing the natural sweetness of the maple syrup. This recipe is perfect for a special grill night occasion, paired with roasted sweet potatoes or grilled asparagus for an elegant meal.

3.5

continueChatGPT

9. Korean BBQ Chicken Thighs

Ingredients:

4 chicken thighs

1 cup Korean BBQ sauce

2 tbsp soy sauce

2 tbsp honey

1 tbsp sesame oil

2 cloves garlic, minced

1 tsp ginger, minced

Sesame seeds and green onions for garnish

Instructions:

Preheat your grill to medium-high heat.

In a bowl, mix Korean BBQ sauce, soy sauce, honey, sesame oil, minced garlic, and minced ginger.

Season the chicken thighs with salt and pepper.

Brush the Korean BBQ sauce mixture over the chicken thighs.

Grill the chicken for 6-8 minutes on each side, basting with more sauce as needed.

Serve hot with a sprinkle of sesame seeds and chopped green onions.

Details: Korean BBQ Chicken Thighs are packed with bold flavors from the Korean BBQ sauce, enhanced by the sweetness of honey, and the aromatic notes of sesame oil, garlic, and ginger. The marinade creates a caramelized crust on the chicken, while keeping the meat juicy and tender. This recipe is perfect for those who enjoy international flavors and want to add a Korean twist to their grill night menu.

10. Mediterranean Grilled BBQ Chicken Salad

Ingredients:

2 chicken breasts

1 cup BBQ sauce

1 tbsp olive oil

1 tsp dried oregano

1 tsp dried thyme

Salt and pepper to taste

Mixed salad greens (lettuce, spinach, arugula)

Cherry tomatoes, halved

Cucumber, sliced

Red onion, thinly sliced

Kalamata olives

Feta cheese, crumbled

Balsamic vinaigrette dressing

Instructions:

Preheat your grill to medium-high heat.

In a bowl, whisk together BBQ sauce, olive oil, dried oregano, dried thyme, salt, and pepper.

Season the chicken breasts with salt and pepper.

Brush the BBQ sauce mixture over the chicken breasts.

Grill the chicken for 5-7 minutes on each side, or until fully cooked.

Let the chicken rest for a few minutes, then slice into strips.

In a large bowl, toss mixed salad greens, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.

Arrange the grilled BBQ chicken strips on top of the salad.

Drizzle with balsamic vinaigrette dressing and serve immediately.

Details: Mediterranean Grilled BBQ Chicken Salad combines the smoky flavors of BBQ chicken with the fresh and vibrant ingredients of a Mediterranean salad. The BBQ sauce adds a savory sweetness to the grilled chicken, which complements the tangy feta cheese and briny Kalamata olives. This recipe is perfect for a lighter option on grill night, offering a balance of protein and fresh vegetables.

Tips for a Perfect Grill Night

Preparation is Key: Marinate the chicken in advance to enhance flavors. Prep vegetables and sides ahead of time for easy grilling.

Temperature Control: Ensure your grill is preheated to the right temperature for each recipe. Adjust heat levels to prevent burning or undercooking.

Basting and Flipping: Baste chicken with sauce regularly while grilling to lock in moisture and flavor. Use tongs to flip chicken gently to avoid tearing.

Grill Maintenance: Clean and oil your grill grates before cooking to prevent sticking and ensure even cooking.

Resting Period: Allow grilled chicken to rest for a few minutes before serving to retain juices and enhance tenderness.

Garnishing and Presentation: Sprinkle fresh herbs, sesame seeds, or citrus zest over grilled chicken for added freshness and visual appeal.

Grill nights are about more than just cooking; they're about creating memorable experiences with delicious food and great company. These top 10 BBQ chicken recipes offer a variety of flavors and styles that are sure to satisfy every palate. Whether you prefer classic BBQ flavors or want to explore international cuisines, there's a recipe here to suit your taste. By following these recipes and tips, you can elevate your grill night from ordinary to extraordinary, leaving your guests impressed and eager for more. So fire up the grill, gather your friends and family, and enjoy a perfect grill night with these mouthwatering BBQ chicken recipes. Cheers to good food and unforgettable moments!

[digitaljoes]

Elevate Your Chicken Game: Perfect Marinades and Seasonings for Every Part

When it comes to chicken, the right marinades and seasonings can turn an ordinary dish into an extraordinary culinary experience. Whether you’re grilling, baking, or frying, understanding which flavors complement each chicken part can elevate your cooking game to new heights. Let’s dive into the world of marinades and seasonings, exploring the perfect pairings for every major chicken part.

Chicken Breast: The chicken breast, known for its lean and versatile nature, pairs well with a variety of marinades and seasonings. For marinades, consider options like lemon herb, garlic and herb, teriyaki, or honey mustard for a burst of flavor. If you prefer seasoning, Italian seasoning, Cajun seasoning, lemon pepper, or garlic powder can enhance the taste profile of your chicken breast dish.

Chicken Thighs: Chicken thighs, with their juicy and flavorful meat, are perfect for absorbing bold marinades and seasonings. Experiment with marinades like soy sauce and ginger, barbecue, honey lime, or balsamic vinegar for a mouthwatering result. Alternatively, seasonings such as paprika, cumin, chili powder, thyme, or rosemary can add depth and complexity to your chicken thigh recipe.

Chicken Legs (Drumsticks): For those craving a rustic and hearty chicken dish, drumsticks are the way to go. Marinate them in buttermilk and hot sauce, jerk marinade, citrus marinade, or yogurt and Indian spices for a burst of flavor. When it comes to seasoning, try combinations like onion powder, garlic salt, smoked paprika, or black pepper to create a savory and aromatic coating.

Chicken Wings: Chicken wings, beloved for their crispy skin and tender meat, are a crowd-pleasing favorite at any gathering. Dive into marinades such as buffalo sauce, Asian-style marinade (featuring soy sauce, ginger, and garlic), honey sriracha, or classic barbecue for a finger-licking experience. If seasoning is more your style, reach for options like Old Bay seasoning, garlic powder, onion powder, or chili flakes to spice up your wings.

In conclusion, mastering the art of chicken cooking involves understanding how to enhance the natural flavors of each chicken part with the right marinades and seasonings. Whether you’re grilling, roasting, or frying, there’s a perfect pairing waiting to take your chicken dish from good to great. So next time you’re in the kitchen, don’t be afraid to get creative and experiment with different flavor combinations. Your taste buds will thank you!

Remember, these suggestions are just the beginning of your culinary journey. Feel free to mix and match marinades and seasonings based on your preferences and culinary inspiration. Happy cooking!

[fantasticnegrito]

Recipe for Grilled Chicken Teriyaki Skewers with Miso Ranch Chef John infuses grilled teriyaki chicken skewers with flavor by using a delectable marinade and a finishing miso ranch dipping sauce that is rich in herbs. 3/4 cup mayonnaise, 1 tablespoon finely chopped fresh dill, 1/2 cup soy sauce, 2 teaspoons finely grated ginger, 1/3 cup buttermilk, 1/4 cup sour cream, 12 bamboo skewers, 1 pinch cayenne pepper, 1/4 cup brown sugar, 1 clove garlic crushed, 1 tablespoon finely chopped fresh chives, 1 tablespoon white miso paste or to taste, 1 tablespoon minced green onion, 1/3 cup mirin, 2 pounds skinless boneless chicken thighs, 1 tablespoon finely chopped fresh tarragon, freshly ground black pepper to taste, 2 tablespoons minced green onions, 1 tablespoon vegetable oil, 1/2 cup sake

[chantedeer]

Shoyu Chicken Recipe With skinless thighs marinated in a sweet, sour, and spicy soy sauce before being grilled and served with rice, shoyu chicken is Hawaii's version of teriyaki chicken. 1 onion chopped, 1 teaspoon ground paprika, 1 tablespoon grated fresh ginger root, 4 cloves garlic minced, 1 cup soy sauce, 1 teaspoon crushed red pepper flakes, 1 teaspoon ground cayenne pepper, 1 cup brown sugar, 5 pounds skinless chicken thighs, 1 tablespoon dried oregano, 1 tablespoon ground black pepper, 1 cup water

[chaisaidaw]

5 Japanese Delights Beyond Sushi: Exploring Bangkok's Diverse Menu

Sushi often takes the spotlight when it comes to Japanese cuisine. No wonder, if a tourist wants japanese food nana they would order a Sushi roll. However, this culinary journey goes beyond the beloved rolls of rice and fish. 

If you are a true lover of authentic delicacies, you should go to the heart of this vibrant city to explore a diverse Japanese menu. 

Go to a rooftop bar in Sukhumvit where a unique menu is waiting to be explored. You will find delicious sashimi platters that dance with the flavours of the ocean. You will also be mesmerized by creative dishes that blend Japanese traditions with international twists, Bangkok's Japanese dining scene has much more to offer. For instance: 

Sashimi Platter: A Symphony of the Sea

Imagine a plate adorned with slices of sashimi, each a jewel of the ocean. In Bangkok's Japanese restaurant in Nana, you'll discover sashimi platters that redefine freshness. Delight your palate with a mix of salmon, tuna, sea bass, octopus, and the intriguing amaebi (sweet shrimp). The delicate balance of textures and flavours offers a sensory journey that transports you to the depths of the sea.

Japanese Caesar Crunch: A Twist of Zesty Creativity

Experience the classic Caesar salad like never before with a Japanese twist. The Japanese Caesar Crunch is a creative masterpiece that combines crisp white cabbage, romaine lettuce, bacon bits, pandan bread croutons, and creamy avocado. What sets it apart is the zesty wasabi Caesar dressing that adds a delightful kick to the dish. This fusion of textures and flavours is a testament to the culinary innovation of Bangkok's Japanese chefs. Plan a trip to a Rooftop Bar Nana and make sure you try the Caesar Crunch.

Australian Angus Beef Nikei: A Meat Lover's Dream

For those with an appetite for succulent meat, the Australian Angus Beef Nikei is a revelation. This dish features perfectly cooked Australian Angus beef, served with a quail egg for added richness and chimichurri sauce that lends a burst of flavors. It's a dish that effortlessly marries the essence of Australia with the finesse of Japanese cuisine.

Tuna Tartare: A Symphony of Freshness

Freshness is paramount in Japanese cuisine, and the Tuna Tartare delivers just that. Fresh Maldives tuna takes center stage in this dish, marinated in a harmonious blend of olive oil, red chili pepper, ginger, garlic, cilantro, lime juice, and a hint of wasabi. Served with delicate wonton chips, it's a delightful combination of textures and flavours that celebrates the purity of the ingredients.

Yakitori Grilled Chicken: A Flavorful Journey

Yakitori, a beloved Japanese dish, gets a Nikkei twist in Bangkok's culinary scene. Picture tender chicken thighs skewered and expertly grilled over charcoal, then coated with a red chilli teriyaki anticucho sauce. The result is a burst of flavor that dances on your taste buds, highlighting the harmony of sweet and savoury notes that Japanese cuisine is renowned for.

Bottom line

Sushi is just the beginning of your Japanese culinary adventure. The city's Japanese restaurants offer a symphony of flavours, textures, and creativity. Make sure you plan a trip to a rooftop bar sukhumvit, you'll discover a world of gastronomic wonders. To venture beyond sushi, you can also make reservations at Above Eleven. It is a 5-star rated Cocktail Bar in Sukhumvit where taste buds explore the unique Japanese inspired Peruvian menu.

[misssunshinesposts]

Simple barbeque, recipe coming soon ya

Marination:

400 gr Chicken Thigh

Roughly chopped 2 green chillie, 2 red chillie,1 onion,2leeks(preferebly)

2 Tbsp Teriyaki sauce

1 Tbsp Saos Sambal

1 Tbsp honey/sugar

3 pcs minced garlic

(check and adjust the flavour,leave it for 15minutes,arrange with skewers)

Next we make the bbq spread :

2 pcs shallot (minced)

2pcs garlic (minced)

1/2 tbsp butter

2 tbsp sambal

2 tbsp tomato sauce

1 tbsp Worcestershire sauce

1 sdt vinegar

1/2 sdm honey

water do adjust the consistency

2 sdm sweet soy sauce.

Method :

1.Heat oil on pan,grill the barbecued chicken

2. When its half cooked,brush it with bbq spread,until its nice and golden brown.

[colectivorua]

Recipe for Shoyu Chicken Shoyu chicken is Hawaii's take on teriyaki chicken made with skinless thighs marinated in a sweet, spicy soy sauce, then grilled and served with rice.

[allwaysfull]

The Clean Plate | Gwyneth Paltrow

Breakfast

Cauliflower, Pea and Turmeric Soccata

Kale Kuku Soccata

Zucchini and Lemon Soccata

Breakfast Dal

Seed Cracker with Smoked Salmon and Avocado

Seed Cracker with Egg and Avocado

Veggie Scramble

Easy Frittata

Poached Eggs over Sautéed Greens

Quinoa Cereal with Freeze-Dried Berroes

Sweet Buckwheat Porridge

Black Rice Pudding with Coconut Milk and Mango

Chocolate Chia Pudding

Beet Açai Blueberry Smoothie Bowl

Soups

Clean Carrot Soup

Roasted Kabocha Soup

Beet Gazpacho

Cucumber and Avocado Gazpacho

Coconut Chicken Soup

Chicken Meatball Pho

Chicken and Leek Soup

Peruvian Chicken Cauli Rice Soup

Miso Soup

Brown Rice, Turmeric and Spinach Porridge

Broccoli-Parsnip Soup

Chickpea and Escarole Soup

Salads, Bowls and Rolls

Gilled Chicken Salad with Miso Dressing

Carrot and Beet Slaw

Italian Chicken Salad with Grilled Asparagus

Garden Salad with Aquafaba Ranch Dressing

Greek Salad

Kale, Carrot and Avo Salad with Tahini Dressing

Brown Rice Grain Bowl with Kale, Borccoli and Sesame

Crunchy Spring Veggie Grain Bowl

Quinoa, Sweet Potato and Tahini Grain Bowl

Teriyaki Cauliflower Bowl

Za’atar Cauliflower Chicken Bowl

Tex-Mex Cauliflower Bowl

Kale and Sweet Potato Salad with Miso

Kimchi Chicken Lettuce Cups

Curry Chicken Lettuce Cups

Tarragon Chicken Lettuce Cups

Chicken Larb Lettuce Cups

Crunchy Summer Rolls

Nori Salad Roll

A Little More Filling

Fish Tacos on Jicama “Tortillas”

Faux Meat Beet Tacos

Braised Chicken Tacos on Butternut Squash “Tortillas”

Zoodle Chow Mein

Black Rice with Braised Chicken Thighs

Kitchari

Mediterranean Salmon en Papillote

Halibut en Papillote with Lemon, Mushrooms and Toasted Sesame Oil

Sheet Pan Chicken Curry

Sheet Pan Chicken with Broccolini and Radicchio

Beet Falafel Sliders

White Bean and Zucchini Burgets

Five-Spice Salmon Burgers

Turkey Burgers

Italian Braised Chicken

Kale Aglio e Olio

Herby Meatballs with Nomato Sauce

Turkey Meat Loaf with Nomato Glaze

Chicken and Zucchini Kefta

Braised Mexican Nomato Chicken

Chickpea and Kale Curry

Chicken and Cabbage Dim Sum

Spinach and Pea Curry

Drinks and Snacks

Dandelion Coconut Mocha

Chia Watermelon Cooler

Cashew Turmeric Iced Latte

Rosemary Sea Salt Nuts

Everything Bagel Cashews

Apricot, Cashew and Coconut Truffles

Mango Lassi

Strawberry Cauliflower Smoothie

Blueberry Cauliflower Smoothie

Chlorella Smoothie

Cacao Date Truffles

Ginger and Cilantro Tea

Chamomile and Mint Tea

Basics

Aquafaba Mayo

Lemony Garlic Aquafaba Sauce

Aquafaba Crema

Aquafaba Ranch Dressing

Parsley Salsa Verde

Cilantro Salsa Verde

Coconut Aminos Sauce

Miso-Ginger Dressing

Tahini Dressing

Nomato Sauce

Vegetable Sauce

Chicken Stock

Poached Chicken

Roasted Chicken

Roasted Beets in Parchment

Mexican Black Beans

Seed Cracker

Pickled Red Onions

Pickled Radishes

Pickled Cucumbers

Cauliflower Rice

Chia Seed Jam