One of my favorite things about Asian cooking is the multitude of flavors it offers. It’s ideal for summertime grilling, with all the fresh produce available. With recipes like this you can just let your imagination run wild, the more vegetables the better.
A quick look:
Marinate chicken and an array of veggies in an Asian marinade, then grill.
What you will need:
Boneless (skinless if you choose) chicken breast
An Asian marinade of your choice (a recipe is provided below for one of our favorites)
1 Red pepper
1 yellow pepper
1 orange pepper
1 large onion
1/2 lb fresh sugar peas
Whatever else your heart desires
Let’s begin with the marinade.
The cast of characters:
1/2 cup honey
1/2 cup Terriyaki
1/2 cup oil
3 Tbls of chili paste (this was the driving force and inspiration behind this recipe)
2 tsp of Worcestershire sauce
3 tsp of fresh grated ginger (fresh ginger makes all the difference in the world)
1/2 tsp of freshly ground black pepper
5 or 6 roughly cut dried Arbol chilies (not pictured my imagination kicked in at this point)
5 or 6 more uncut Arbol chilies
3-4 cloves of garlic finely minced
Toss it all in and mix well in a bowl tasting and seasoning as you go (not much here so move along).
Simpy dice your veggies into a dice that you are comfortable with. However I will mention here if you don’t have a grill pan I’d recommend cutting them a little on the large size and using skewers so you can cook them kabob style.
Here we have our fresh veggies: yellow, red, and orange peppers, along with an onion (I prefer a red onion for this but I had a Spanish that needed using). We also found some really nice sugar peas we decided to toss in.
Now on to the chicken
We began with two bone in chicken breast. I chose “bone in” because I’m too cheap to spend an extra dollar a pound for someone else to remove the bone and skin. Boneless, skinless will work quite well here for this.
Start by rinsing them thourghly under cold running water. Then remove the rib bone. It’s rather simple, Cut the exposed meatless ribs off. A cleaver or heavy chef’s knife works well here. Sorry about the pictures being somewhat blurry, my wing man was taking them. He’s a wing man, he’s use to being tossed under the bus.
Then feel for the solid part of the rib and cut the meat away from it. I used a pairing knife for this, a fillet knife would of been preferable……. but I didn’t have one.
That’s it two simple steps, it should take you about ten minutes. Just clean them up a little and remove the skin if you want. I don’t see me buying “boneless, skinless” breast again anytime soon.
Time to combine and let set
Place the chicken breast and veggies into a gallon zip lock bag, along with your marinade, and let set up to 24 hours.
Clean up Time
Important step, wash and BLEACH EVERYTHING that you may even think the chicken came in contact with. Yes, this includes the counters, and the sink you used to rinse the chicken off in.
Time to fire up the grill
Begin by setting up your grill for direct grilling.
While the grill is coming up to temperature, drain your marinade off of your breast and veggies. We’re going to reserve this and use it as a sauce later.
Once your grill is up to temperature, we’re looking for about a medium heat here (a 5 second count with your hand over the grill before it gets too hot). Place your breast, veggies, and marinade on the grill. Note: either coat your sauce pan with oil or dish soap before placing on the grill, this will make your clean up much easier later.
Cook for about 30 minutes flipping twice, until you reach an internal temperature of 165f and the juices run clear for the chicken breast, tender crisp for the veggies, and a nice simmer on the sauce. The sauce can simmer for however long the chicken and veggies take.
All that’s left to do now is dice your chicken breast, and serve with that sauce that you simmered on the grill.
Now it’s time to set back and enjoy the complements.