BBQ Hoisin Red Curry Grilled Chicken. For an Asian-inspired spin on grilled chicken try these hoisin-glazed drumsticks: Jalapeno and lime add spice to Grilled Red Chile Buttermilk Chicken With Spicy Mango Honey Glaze. This dish has all of that fried chicken taste by Get the Recipe: Grilled Curry Chicken. This Grilled Red Curry Chicken packs a punch in flavor, with homemade or store bought red curry, I step you though an easy marinade and grill to dinner meal.
This simple hoisin marinade creates sweet and succulent chicken that grills up to perfection. Hoisin is the simplest marinade, and you can buy it pretty much everywhere. Leaves a sweet and succulent chicken grilled to perfection! You can have BBQ Hoisin Red Curry Grilled Chicken using 14 ingredients and 5 steps. Here is how you achieve it.
Ingredients of BBQ Hoisin Red Curry Grilled Chicken
- It’s 3 tablespoons of seasoned rice vinegar.
- Prepare 3 teaspoons of red curry paste(some red curries are spicier than other adjust up or down to your spice level.).
- Prepare 6 tablespoons of hoisin sauce.
- Prepare 3 tablespoons of dark brown sugar.
- Prepare 3 tablespoons of cilantro.
- Prepare 1/2 teaspoon of salt.
- You need 4 cloves of garlic.
- It’s 3 tablespoons of sesame oil.
- Prepare 2 teaspoons of salt.
- You need of Seasoning for the chicken (you will not use it all).
- Prepare 1/2 teaspoon of granulated garlic.
- Prepare 1/4 teaspoon of ginger powder.
- You need 1/4 teaspoon of black pepper.
- It’s 1-2 pounds of boneless chicken thighs (Breasts work fine… also pork :).
Oh, just the thought of this flavor-packed recipe from The Domestic Goddess Wannabe is making my heart (or tummy For something that comes from the sugar capital of the Philippines, this indigenous recipe is not at all your typical sweet and sticky BBQ. BBQ turning and brushing often with remaining marinade. Remember, the marinade has been in contact with raw chicken, so it must be fully cooked. Grilled Hoisin Steak & Creamy Coconut Carrot.
BBQ Hoisin Red Curry Grilled Chicken instructions
- Put the first 8 ingredients in the blender and run for 2 minutes Divide into two containers. (half for marinade and half for sauce to finish).
- Mix the salt,granulated garlic,powdered ginger and black pepper and sprinkle to season the chicken. (you will not use it all).
- Marinate the chicken for 30 minutes to a couple of hours with half of the sauce.Longer is better : ).
- Grill the chicken for about 5-7 minutes on each side (do not burn 🙂 It needs to reach an internal temperature of 165 degrees F. NOTE…We also tried this in the oven at 350 degrees for about 20 minutes and it tasted very good..
- In the last couple of minutes brush with the other half of the sauce. (finishes with a nice shiny glaze).
In a small bowl, whisk the coconut milk with the curry paste and brown sugar until smooth. Rub the curry mixture all over the chicken, into the slits and. Making your own Thai red curry paste takes time, but you'll be astonished at the difference. Leftover paste will keep in the fridge for about three weeks. This grilled Thai Chicken (Gai Yang) recipe is easy and authentic.