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Barbecue chicken bowls, celery, and pineapple salad

Barbecue chicken bowls, celery, and pineapple salad. In a large bowl, combine chili sauce, ketchup, brown sugar, mustard, Worcestershire sauce, sriracha sauce, and garlic

Barbecue chicken bowls, celery, and pineapple salad

PREPARATION 35 MIN

BAKING 15 MIN

MACERATION 2 HOUR

SERVINGS 4

INGREDIENTS

Chicken

  • 1/4 cup (60 mL) chili sauce
  • 30 ml (2 tablespoons) of ketchup
  • 15 ml (1 tablespoon) brown sugar
  • 15 mL (1 tablespoon) prepared mustard
  • 15 ml (1 tablespoon) Worcestershire sauce
  • 5 ml (1 teaspoon) sriracha sauce
  • 1 clove of garlic, chopped
  • 1 1/2 lb (675 g) boneless and skinless chicken thighs

Salad

  • 4 oz (115 g) rice noodles
  • 2 celery stalks, minced
  • 1/2 cup (220 g) pineapple diced
  • 30 ml (2 tablespoons) rice vinegar
  • 30 ml (2 tablespoons) of mirin
  • 1 ml (1/4 teaspoon) sriracha sauce
  • 10 g (1/4 cup) basil leaves, torn

PREPARATION

Chicken

  1. In a large bowl, combine chili sauce, ketchup, brown sugar, mustard, Worcestershire sauce, sriracha sauce, and garlic. Add the chicken and coat it well with the marinade. Pepper. Cover and let macerate for 2 hours or overnight in the refrigerator.

Salad

  1. In a saucepan of boiling salted water, cook noodles 3 minutes or until tender. Drain and rinse under cold water. Drain well. Book.
  2. Preheat the barbecue to medium-high power. Oil the grill.
  3. Meanwhile, in another bowl, combine celery, pineapple, rice vinegar, mirin and sriracha sauce. Salt and pepper. Book.
  4. Grill chicken 6 minutes per side or until cooked through. On a work surface, cut the chicken into cubes.
  5. Add the basil to the salad. In bowls, divide the rice noodles. Garnish with salad and spread the chicken.

Crispy chicken drumsticks with sesame and spicy lemon sauce

PREPARATION 20 MIN BAKING 50 MIN SERVINGS 4

INGREDIENTS

Chicken

  • 70 g (1/2 cup) sesame seeds
  • 30 ml (2 tablespoons) of olive oil
  • 15 ml (1 tablespoon) brown sugar
  • 12 chicken drumsticks with skin

Sauce

  • 125 ml (1/2 cup) lemon juice
  • 105 g (1/2 cup) brown sugar
  • 30 ml (2 tablespoons) paprika
  • 15 mL (1 tablespoon) Tabasco sauce (optional)

PREPARATION

Chicken

  1. Place the grill at the center of the oven. Preheat the oven to 220 ° C (425 ° F).
  2. In a large bowl, combine sesame seeds, oil and brown sugar. Salt and pepper. Add the chicken drumsticks and mix well to coat with the sesame mixture. Place on a nonstick baking sheet or lined with parchment paper.
  3. Bake 50 minutes or until chicken is cooked through and golden brown, turning halfway through cooking.

Sauce

  1. Meanwhile, in a small saucepan, combine all ingredients. Bring to a boil while stirring. Simmer 1 minute. Let cool down until the sauce thickens slightly. Stir before serving.
  2. Serve the chicken drumsticks with the sauce and serve with mashed potatoes or rice.

PREPARATION

Chicken

  1. Place the grill at the center of the oven. Preheat the oven to 220 ° C (425 ° F).
  2. In a large bowl, combine sesame seeds, oil and brown sugar. Salt and pepper. Add the chicken drumsticks and mix well to coat with the sesame mixture. Place on a nonstick baking sheet or lined with parchment paper.
  3. Bake 50 minutes or until chicken is cooked through and golden brown, turning halfway through cooking.

Sauce

  1. Meanwhile, in a small saucepan, combine all ingredients. Bring to a boil while stirring. Simmer 1 minute. Let cool down until the sauce thickens slightly. Stir before serving.
  2. Serve the chicken drumsticks with the sauce and serve with mashed potatoes or rice.

Kung pao chicken 

PREPARATION30 MINBAKING12 MINSERVINGS4

Kung pao chicken

INGREDIENTS

Sauce

  • 1/4 cup (60 mL) chicken broth
  • 40 g (3 tablespoons) brown sugar
  • 30 ml (2 tablespoons) rice vinegar
  • 15 mL (1 tablespoon) soy sauce
  • 10 mL (2 teaspoons) cornstarch

Chicken

  • 30 mL (2 tablespoons) cornstarch
  • 30 mL (2 tablespoons) soy sauce
  • 15 mL (1 tablespoon) grilled sesame oil
  • 1 lb (450 g) boneless, skinless chicken thighs, cubed
  • 3 chili peppers dried, seeded and sliced ​​into long bevels
  • 5 ml (1 teaspoon) crushed Sichuan peppercorns
  • 30 ml (2 tablespoons) of vegetable oil
  • 2 cloves of garlic, chopped
  • 30 mL (2 tablespoons) chopped fresh ginger
  • 1 red pepper, seeded and diced
  • 1 celery stalk, diced
  • 2 green onions, cut into 1 cm (1/2 inch) pieces
  • 40 g (1/4 cup) roasted peanuts

Planning

Sauce

In a bowl, whisk all fixings. Book.

Chicken

In another bowl, disintegrate cornstarch in soy sauce and sesame oil. Include the chicken and coat well.

In an enormous skillet over medium-high warmth, cook the peppers and Sichuan pepper in the oil for 1 minute or until they start to change shading. Pepper liberally. Include garlic and ginger. Keep cooking for 1 minute. Include marinated chicken and cook, mixing 4 minutes or until chicken is brilliant. Include the vegetables and keep cooking for 2 minutes.

Include the held sauce. Heat to the point of boiling and cook 1 minute or until sauce thickens and coats chicken and vegetables. Include the peanuts. Present with jasmine rice, whenever wanted.

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