Thursday, October 18, 2012

Asian-Style Honey Barbecue Chicken

I made this chicken when I was in culinary school.  I had to come up with something that was complex in flavor but didn’t take forever.  It was inspired by this Asian Chili Sauce that I LOVE!  It is so easy and comes together in no time.  I like it on rice but you can do it however you like really.  If you do the rice pilaf, the Cardamom Scented Rice Pilaf is a perfect compliment and won’t over-power the chicken. 

  • 6 – 8 Boneless Chicken Thighs, grilled (about 5 – 7 minutes, turning once)
  • ¼ Cup 100% Pure Honey
  • ¼ Cup Soy Sauce
  • Juice of 1 Lime (about 1 ½ - 2 Tablespoons)
  • 1 teaspoon Crushed Red Pepper Flakes
  • ¼ teaspoon Curry Powder
  • 3 Garlic Cloves, minced
Cardamom Scented Rice Pilaf
  • 1 Tablespoon Olive Oil
  • ½ Cup Vermicelli (or broken angel hair pasta)
  • 1 Cup Long Grain Rice
  • 1 ¾ Cup Chicken Stock
  • 4 Cardamom Pods, lightly crushed
  • ¼ Cup Sun-Dried Tomatoes, chopped
  • 1 teaspoon Sea Salt
First, cook the rice by heating the oil, toasting the vermicelli until dark brown, add the rice, cardamom, sun-dried tomatoes, salt, rice, and chicken stock; bring to a boil, cover and simmer on low heat for 15 minutes, and remove from heat and let sit COVERED for about 10 – 15 minutes.

Second, combine honey, soy sauce, lime juice, red pepper, curry, and garlic in a sauté pan and bring to bubble over medium-high heat.  Use this to coat the chicken; if it gets too hot just add a splash of water or chicken stock. 

Finally, serve the chicken up on top of the rice and give it a little drizzle of the sauce. Amazing!  This is so easy and it is excellent with some steamed veggies!

I love any excuse to use my cast iron grill.  If you don’t have one – GET ONE!  It’s so worth it and it makes a huge difference with grilling chicken, steak, sausages, etc.  Give it a try and let me know what you think!      

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