Monday, June 2, 2014

Coriander Honey BBQ Chicken

Coriander Honey BBQ Chicken

I remembered an Asian chicken BBQ recipe I used to make and dug it out of my recipe files to see if it was a good as I remembered.

The chicken stays very moist, and the coriander adds a mysterious floral flavor, which is hard to detect but makes it a nice change to standard BBQ chicken.

Tom grilled it (hence, the charcoaled crust due to the honey which can burn easily) but it can be done under the broiler, too.  He grilled asparagus alongside.

The peanut dipping sauce makes an excellent accompaniment.

Coriander Honey BBQ Chicken
(adapted from Gourmet March 1989)

Chicken parts -- your choice -- we used chicken legs
6 T. soy sauce
1 T. honey
1 T. ground coriander
1 to 2 cloves of garlic, minced
2 t. finely grated fresh ginger root
1/4 t. cayenne, or to taste

Into a resealable plastic bag, add the ingredients for the marinade:  soy sauce, honey, coriander, garlic, ginger, and cayenne.

Pat the chicken dry and then add it to the bag.  Reseal the bag, then massage the marinade into the chicken.

Place in the refrigerator.  Marinade for 2 hours, turning it to re-coat the chicken, periodically. If you are short on time, 1 hour will do.

Either grill or broil.

Place skin sides down on a pre-heated grill or pre-heated broiler, to minimize burning from the honey in the marinade.

If you use the broiler, place the rack about 6 inches from the heat, turning it once and basting it with the marinade, for 12 to 15 minutes, until it is golden brown and cooked through.   Breasts will cook faster than drumsticks or thighs.

If you are grilling, cook for 20-25, turning once halfway through. It will harder to control the blackening of the skin due to honey, but it will still taste good.

Serve with Peanut Dipping Sauce.  (which I will post tomorrow.)


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