Snappy Orange, Hosin, & "Other" Chicken
Wuffy did a HUGE chicken cookout for friends over the Memorial Day holiday weekend. In addition to the two special "recipes" provided here for "Snappy Orange" and "Hoisin" chicken, wuffy also cooked up several additional types. Vrghr called these his "Salad Chickens", because of the technique to create them.
And you can make those others too, even without wuff's recipe!
Why? Because they are the simplest way to come up with amazingly delicious chicken on a grill! All you need is some favorite Salad Dressing, a zip bag to marinade them with, a pot to boil, and a grill and basting brush. If you really want, you can "kick up" these when reducing the sauce to a baste, but that is SO EASY!
Folks raved over all these! Wuffy was a bit embarrassed because those "Salad" styles were so easy to create, wuff hardly felt the praise was deserved. But the FLAVORS were totally on point, so for the chicken's sake, wuff accepted.
Now, the Hoisin and Snappy Orange were absolutely delish too. The orange one got called out by the guests for special notice, and that one wuff felt was appropriately deserved. It kept the prominent orange/citrus notes of the marinade with a lovely bite of heat behind it, and some strong complex flavors to serve as foundation to the orange so it wasn't just a "one note song".
Grill any of these up and you won't go wrong! But, seriously, if you want to surprise yourself with a delightful array of flavors with amazingly little effort, give those "salad chickens" a try! Here's how to do those first:
"Salad Dressing" Chicken
INGREDIENTS:
Bottle of Selected Salad Dressing
1.5-2lbs Boneless Skinless Chicken Thighs or Breasts
Optional - Honey, hot sauce, assorted spices as desired to kick up the baste
DIRECTIONS:
Choose a strongly flavored salad dressing that doesn't have a whole lot of sugars, as those will burn over a grill's high heat. Look at the ingredients and if "corn syrup", "sugar", "honey", etc., is the first one, that's a sugary mix. If you are baking your chicken instead of grilling, this is less of an issue. Wuffy would also avoid the creamy or cheesy dressings for the same reasons - dairy + high heat is not the best mix. Also, you can use the cheapest store-brand dressings for this - they work just as well as expensive name brands!
Dressings that Vrghr used that worked VERY well:
- Russian
- Zesty Italian
- Balsamic Vinaigrette (or Raspberry Balsamic)
- Asian Toasted Sesame
- Tangy Catalina
Place your chicken into a zip-top bag. Add 1/2 or more of the bottle of dressing to the bag (you likely will not need the entire bottle. The rest can go into the baste). Massage the chicken and dressing to make sure all the pieces are completely coated.
Zip up the top most of the way and squeeze out as much air as possible, then zip up the rest
Put in a refrigerator and marinate for at least 2-3 hours or over night.
To Grill/Cook:
Pour off the marinade into a small sauce pot. Add the rest of the bottle of dressing if any if left
Bring to a rolling boil over medium high heat for AT LEAST 2-3 minutes to sterilize the baste after being in contact with the raw chicken
Some of these will benefit with addition of some sweetener, like honey, a bit of heat like sriracha or hot sauce, or some additional spice or umami from soy or herbs spices. CAREFULLY (its boiling hot after all) taste a bit once it has sterilized and adjust the flavors to your preference. Or just leave it "as is". You're the cook!
Grill/bake your chicken as you normally would. For best results, take the temperature and don't rely on the touch techniques.
HERE"S A SPECIAL TIP FROM THE WUFF: Breasts go to 150 NOT 160, and thighs go to 170 NOT 165!
Why? Here's the "TLDR" explanation:
- USDA says temp for chicken breast has to hit 165 to be "safe". But as we've learned from wuff's Sous Vide recipes, "Safe " is a matter of both temperature AND time! If you keep the chicken at 150 degrees for just 50 seconds, it is exactly as "Safe" as reaching 160 for 3 seconds. And it will be FAR more tender and juicy if you do! So move it off the higher heat spot on your grill to a low heat zone and let it set just a minute while you continue cooking the thighs.
- Thighs should reach an internal temp of 170. Though they'll be edible at 165, the internal connecting tissues break down at higher temp and release collagen to make the texture and juiciness even better! WOOT! And the dark meat won't dry out at a bit higher temp like the breast meat does. That's a win-win!
If you added extra sugar/honey to your baste, baste your grilled chicken after it has initially cooked on each side to minimize the chance of burning and flip it around as each side caramelizes. Add one last swipe of your baste just before removing to the serving platter
Hoisin Chicken
INGREDIENTS:
2 tablespoons vegetable or peanut oil, plus more for oiling the grill grates
1.5 lbs of boneless, skinless Chicken Thighs or Breasts
salt and ground black pepper
2 TBS Ginger Paste
2 TBS Garlic Paste
1/2 C Ketchup
1/2 C Hoisin sauce
1/2 C dry White Wine or dry Sherry
2 tsp Toasted Sesame Oil
2 tsp light Soy Sauce
2 tsp Mae Ploy sweet Chili Sauce
DIRECTIONS:
Make the sauce:
Heat the vegetable oil in a small saucepan over high heat. Add the ginger and garlic and cook until fragrant (about 1 minute)
Add the ketchup, hoisin, sherry, sesame oil, soy sauce and chili garlic sauce. Whisk until smooth and bring to a boil.
Remove from the heat and let cool while the chicken begins grilling
Grill the Chicken:
Preheat a grill for medium heat. Oil the grates to "season" and prevent sticking
Sprinkle the chicken generously with salt and pepper
Grill the chicken until grill marks appear and internal temperatures as given above in the "salad chicken" are reached, about 15 minutes per side
Brush the chicken with the Hoisin basting sauce several times in the last 5 minutes of cooking time. Serve the chicken with the extra sauce
"Snappy" Orange Chicken
INGREDIENTS:
For The Marinade:
Zest of 2 large oranges
Juice of 2 large oranges
2 TBS Orange Marmalade
3 Jalapeno Peppers, de-seeded and finely minced
1 TBS Ginger Paste
2 TBS Lemon Juice
1/4 C Olive Oil
3 TBS Light Soy Sauce
2 TBS Sriracha hot sauce
2 TBS Mae Ploy sauce
2 TBS Dijon Mustard
1 TBS Garlic Paste
1 tsp Dried Oregano
1 tsp Smoked Paprika
1.5 lbs Boneless/Skinless Chicken Thighs/Breasts
For The Glaze
2 TBS Butter
1/4 C Honey
1/4 C Orange Marmalade
1/4 C fresh orange juice
1 TBS Light Soy Sauce
1 TBS Mae Ploy sauce
2 TBS BBQ sauce
2 TBS Dijon Mustard
2 tsp Orange Zest
2 tsp Sriracha Hot Sauce
1 tsp Ginger Paste
1 tsp Smoked Paprika
1 tsp crushed Red Pepper Flakes
Dash Allspice
DIRECTIONS:
In a medium mixing bowl whisk together all the marinade ingredients
Place chicken thighs in a gallon size resealable bag, pour marinade over chicken then seal bag while pressing out excess air. Massage to rub the marinade over chicken, transfer to refrigerator and let marinate 3-4 hours or over night (over night is better!)
Preheat a grill over medium-high heat
While grill is preheating prepare glaze - in a small saucepan melt butter over medium heat.
Whisk in all the Glaze ingredients and pour in the marinade from the chicken. Allow to come to a boil for at least 3-4 minutes to sterilize, meld flavors, and thicken slightly
Set aside about 1/3 cup for serving.
Grill chicken about 2-3 minutes per side then brush with glaze and continue to grill, turning and basting, until cooked through (see temperatures in "salad chicken" above) and slightly charred on each side
Serve warm with reserved glaze
!DEVOUR!
And you can make those others too, even without wuff's recipe!
Why? Because they are the simplest way to come up with amazingly delicious chicken on a grill! All you need is some favorite Salad Dressing, a zip bag to marinade them with, a pot to boil, and a grill and basting brush. If you really want, you can "kick up" these when reducing the sauce to a baste, but that is SO EASY!
Folks raved over all these! Wuffy was a bit embarrassed because those "Salad" styles were so easy to create, wuff hardly felt the praise was deserved. But the FLAVORS were totally on point, so for the chicken's sake, wuff accepted.
Now, the Hoisin and Snappy Orange were absolutely delish too. The orange one got called out by the guests for special notice, and that one wuff felt was appropriately deserved. It kept the prominent orange/citrus notes of the marinade with a lovely bite of heat behind it, and some strong complex flavors to serve as foundation to the orange so it wasn't just a "one note song".
Grill any of these up and you won't go wrong! But, seriously, if you want to surprise yourself with a delightful array of flavors with amazingly little effort, give those "salad chickens" a try! Here's how to do those first:
"Salad Dressing" Chicken
INGREDIENTS:
Bottle of Selected Salad Dressing
1.5-2lbs Boneless Skinless Chicken Thighs or Breasts
Optional - Honey, hot sauce, assorted spices as desired to kick up the baste
DIRECTIONS:
Choose a strongly flavored salad dressing that doesn't have a whole lot of sugars, as those will burn over a grill's high heat. Look at the ingredients and if "corn syrup", "sugar", "honey", etc., is the first one, that's a sugary mix. If you are baking your chicken instead of grilling, this is less of an issue. Wuffy would also avoid the creamy or cheesy dressings for the same reasons - dairy + high heat is not the best mix. Also, you can use the cheapest store-brand dressings for this - they work just as well as expensive name brands!
Dressings that Vrghr used that worked VERY well:
- Russian
- Zesty Italian
- Balsamic Vinaigrette (or Raspberry Balsamic)
- Asian Toasted Sesame
- Tangy Catalina
Place your chicken into a zip-top bag. Add 1/2 or more of the bottle of dressing to the bag (you likely will not need the entire bottle. The rest can go into the baste). Massage the chicken and dressing to make sure all the pieces are completely coated.
Zip up the top most of the way and squeeze out as much air as possible, then zip up the rest
Put in a refrigerator and marinate for at least 2-3 hours or over night.
To Grill/Cook:
Pour off the marinade into a small sauce pot. Add the rest of the bottle of dressing if any if left
Bring to a rolling boil over medium high heat for AT LEAST 2-3 minutes to sterilize the baste after being in contact with the raw chicken
Some of these will benefit with addition of some sweetener, like honey, a bit of heat like sriracha or hot sauce, or some additional spice or umami from soy or herbs spices. CAREFULLY (its boiling hot after all) taste a bit once it has sterilized and adjust the flavors to your preference. Or just leave it "as is". You're the cook!
Grill/bake your chicken as you normally would. For best results, take the temperature and don't rely on the touch techniques.
HERE"S A SPECIAL TIP FROM THE WUFF: Breasts go to 150 NOT 160, and thighs go to 170 NOT 165!
Why? Here's the "TLDR" explanation:
- USDA says temp for chicken breast has to hit 165 to be "safe". But as we've learned from wuff's Sous Vide recipes, "Safe " is a matter of both temperature AND time! If you keep the chicken at 150 degrees for just 50 seconds, it is exactly as "Safe" as reaching 160 for 3 seconds. And it will be FAR more tender and juicy if you do! So move it off the higher heat spot on your grill to a low heat zone and let it set just a minute while you continue cooking the thighs.
- Thighs should reach an internal temp of 170. Though they'll be edible at 165, the internal connecting tissues break down at higher temp and release collagen to make the texture and juiciness even better! WOOT! And the dark meat won't dry out at a bit higher temp like the breast meat does. That's a win-win!
If you added extra sugar/honey to your baste, baste your grilled chicken after it has initially cooked on each side to minimize the chance of burning and flip it around as each side caramelizes. Add one last swipe of your baste just before removing to the serving platter
Hoisin Chicken
INGREDIENTS:
2 tablespoons vegetable or peanut oil, plus more for oiling the grill grates
1.5 lbs of boneless, skinless Chicken Thighs or Breasts
salt and ground black pepper
2 TBS Ginger Paste
2 TBS Garlic Paste
1/2 C Ketchup
1/2 C Hoisin sauce
1/2 C dry White Wine or dry Sherry
2 tsp Toasted Sesame Oil
2 tsp light Soy Sauce
2 tsp Mae Ploy sweet Chili Sauce
DIRECTIONS:
Make the sauce:
Heat the vegetable oil in a small saucepan over high heat. Add the ginger and garlic and cook until fragrant (about 1 minute)
Add the ketchup, hoisin, sherry, sesame oil, soy sauce and chili garlic sauce. Whisk until smooth and bring to a boil.
Remove from the heat and let cool while the chicken begins grilling
Grill the Chicken:
Preheat a grill for medium heat. Oil the grates to "season" and prevent sticking
Sprinkle the chicken generously with salt and pepper
Grill the chicken until grill marks appear and internal temperatures as given above in the "salad chicken" are reached, about 15 minutes per side
Brush the chicken with the Hoisin basting sauce several times in the last 5 minutes of cooking time. Serve the chicken with the extra sauce
"Snappy" Orange Chicken
INGREDIENTS:
For The Marinade:
Zest of 2 large oranges
Juice of 2 large oranges
2 TBS Orange Marmalade
3 Jalapeno Peppers, de-seeded and finely minced
1 TBS Ginger Paste
2 TBS Lemon Juice
1/4 C Olive Oil
3 TBS Light Soy Sauce
2 TBS Sriracha hot sauce
2 TBS Mae Ploy sauce
2 TBS Dijon Mustard
1 TBS Garlic Paste
1 tsp Dried Oregano
1 tsp Smoked Paprika
1.5 lbs Boneless/Skinless Chicken Thighs/Breasts
For The Glaze
2 TBS Butter
1/4 C Honey
1/4 C Orange Marmalade
1/4 C fresh orange juice
1 TBS Light Soy Sauce
1 TBS Mae Ploy sauce
2 TBS BBQ sauce
2 TBS Dijon Mustard
2 tsp Orange Zest
2 tsp Sriracha Hot Sauce
1 tsp Ginger Paste
1 tsp Smoked Paprika
1 tsp crushed Red Pepper Flakes
Dash Allspice
DIRECTIONS:
In a medium mixing bowl whisk together all the marinade ingredients
Place chicken thighs in a gallon size resealable bag, pour marinade over chicken then seal bag while pressing out excess air. Massage to rub the marinade over chicken, transfer to refrigerator and let marinate 3-4 hours or over night (over night is better!)
Preheat a grill over medium-high heat
While grill is preheating prepare glaze - in a small saucepan melt butter over medium heat.
Whisk in all the Glaze ingredients and pour in the marinade from the chicken. Allow to come to a boil for at least 3-4 minutes to sterilize, meld flavors, and thicken slightly
Set aside about 1/3 cup for serving.
Grill chicken about 2-3 minutes per side then brush with glaze and continue to grill, turning and basting, until cooked through (see temperatures in "salad chicken" above) and slightly charred on each side
Serve warm with reserved glaze
!DEVOUR!
Category Food / Recipes / Tutorials
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*BIG GRIN*
Oh, how wuff loves to hear words like that! *sits a pair of earplugs strategically nearby*
*Disappears into "Tasmanian Devil Whirl" in the kitchen as delicious grilled chicken-y smells begin emerging*
Oh, how wuff loves to hear words like that! *sits a pair of earplugs strategically nearby*
*Disappears into "Tasmanian Devil Whirl" in the kitchen as delicious grilled chicken-y smells begin emerging*
Something both of us seem to look forward too! *big grin*
*grins* Now wuffy has the old Blood, Sweat, and Tears song "You make me so very happy" running thru his head!
Guess that only fair turn-about for kicking up your appetite! *chuckles*
Glad you enjoyed these!
Guess that only fair turn-about for kicking up your appetite! *chuckles*
Glad you enjoyed these!
*smiles* Hopefully these recipes will give you even more to think about. Those "salad chicken" versions are so simple to create! But the flavors are "most excellent!"
Syill playin' catch-up... but'cha knew no food lookin' this great would stay unnoticed! ;)
*hugs*
Wuffy knows your tastes run more to a lovely slab of beef. *grin* Vrghr can certainly get behind that!
But these make a very nice change of pace. And that "snappy orange" version is really worth giving a try if you only wanted to choose one of these. *smile*
Bon Appetite!
Wuffy knows your tastes run more to a lovely slab of beef. *grin* Vrghr can certainly get behind that!
But these make a very nice change of pace. And that "snappy orange" version is really worth giving a try if you only wanted to choose one of these. *smile*
Bon Appetite!
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