Pacific Rim Grilled Chicken Recipes

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PACIFIC RIM CHICKEN WITH WILD WEST SAUCE



Pacific Rim Chicken With Wild West Sauce image

A super tangy barbecue sauce that works just as great for chicken as it does ribs. I serve this chicken dish with potato salad or mashed potatoes, a green salad and corn bread.

Provided by greysangel

Categories     Chicken Breast

Time P1DT25m

Yield 6 serving(s)

Number Of Ingredients 21

2 tablespoons minced garlic
2 tablespoons soy sauce
2 tablespoons maple syrup
2 tablespoons rice vinegar
1 tablespoon salad oil
1 tablespoon sesame oil
1 tablespoon minced fresh ginger
1 teaspoon ground pepper
6 boneless skinless chicken breast halves
1 firm ripe mango
3/4 cup water
1/2 cup ketchup
1/3 cup soy sauce
1/4 cup rice vinegar
2 tablespoons firmly packed brown sugar
1 tablespoon tamarind paste or 1 tablespoon lemon juice
2 teaspoons chili powder
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1/2 teaspoon cayenne pepper
1/2 teaspoon regular black pepper

Steps:

  • In a 1 gallon plastic food bag mix all of the above ingredients with the chicken. Seal bag and turn to coat meat. Chill at least 30 minutes or up to 2 hours turning bag occasionally.
  • Prepare BBQ. When medium hot lay chicken breasts on grill. Cook turning occasionally until cooked thoroughly. Baste chicken often with marinade during the 1st 5 minutes of cooking and then DISCARD the remaining marinade.
  • Spoon Wild West Sauce equally onto plate. Set a chicken breast in sauce serve with rice and vegetables.
  • For Sauce:.
  • In a 2-3 quart sauce pan combine the mango and the remaining ingredients. Bing to a boil of medium-high heat. Reduce heat and simmer, stirring occasionally until reduced to 2 cups, about 25 minutes.
  • Pour mixture into a blender and whirl until smooth. Serve warm If making up to 2 days ahead, let cool, then chill airtight; reheat until steaming. (can be made up to 2 days ahead).

Nutrition Facts : Calories 273.6, Fat 6.4, SaturatedFat 1.1, Cholesterol 68.4, Sodium 1541.4, Carbohydrate 24.2, Fiber 1.5, Sugar 19.3, Protein 30.6

PACIFIC RIM CHICKEN THIGHS



Pacific Rim Chicken Thighs image

Number Of Ingredients 9

FOR THE MARINADE:
1/4 cup ketchup
1/4 cup hoisin sauce
2 tablespoons rice vinegar
2 tablespoons soy sauce
4 teaspoons curry powder
4 teaspoons Asian sesame oil
1/4 teaspoon Tabasco hot pepper sauce
8 chicken thighs (with bone and skin), about 4 ounces each

Steps:

  • TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients. Trim the chicken thighs of any excess skin and fat. Rinse under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 6 hours, turning occasionally. Remove the thighs from the bag and discard the marinade. Sear the thighs, skin side down, over Direct Medium heat for 4 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the meat is firm and the juices run clear, 30 to 40 minutes more. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

PACIFIC RIM CHICKEN BURGERS WITH GINGER MAYONNAISE



Pacific Rim Chicken Burgers With Ginger Mayonnaise image

This recipe came from Kristine Snyder, Kihei, Hawaii, and was the $25,000 grand prize winner in the National Chicken Cooking Contest.

Provided by Sharon123

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 20

1 1/4 lbs ground chicken
2/3 cup panko breadcrumbs (Japanese bread crumbs)
1 egg, lightly beaten
2 green onions, thinly sliced
3 tablespoons chopped cilantro
1 clove garlic, minced
1 teaspoon asian hot chili sauce
1 teaspoon salt
1 tablespoon vegetable oil
1/2 cup bottled teriyaki sauce
4 teaspoons honey
4 hamburger buns with sesame seeds, split and toasted
4 leaves red leaf lettuce
1 cucumber, peeled,seeded,halved and thinly sliced lengthwise
1/2 cup mayonnaise
2 teaspoons sweet pickle relish
2 teaspoons minced fresh ginger
2 teaspoons lime juice
1 clove garlic, minced
1/4 teaspoon salt

Steps:

  • MIX chicken, panko, egg, onions, cilantro, garlic, chili sauce and salt in a large bowl.
  • With oiled hands, form into 4 patties.
  • Mix together teriyaki glaze and honey in a small bowl.
  • In large nonstick fry pan over medium high heat, place 1 tablespoon oil.
  • Add chicken and cook, turning and brushing with teriyaki glaze, about 10 minutes or until done.
  • PLACE burgers on toasted buns and top with lettuce, cucumber and Ginger Mayonnaise (recipe follows).
  • Garnish with additional cilantro and cucumber slices.
  • Ginger Mayonnaise: MIX 1/2 cup mayonnaise, 2 teaspoons sweet pickle relish, 2 teaspoons minced fresh ginger, 2 teaspoons lime juice, 1 clove garlic, minced and 1/4 teaspoon salt in a small bowl.

PACIFIC RIM CHICKEN BURGERS WITH GINGER MAYONNAISE



Pacific Rim Chicken Burgers with Ginger Mayonnaise image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 21

1 1/4 pounds ground chicken
2/3 cup panko bread crumbs
1 egg, lightly beaten
2 green onions, thinly sliced
3 tablespoons chopped cilantro leaves, plus extra for garnish
1 clove garlic, minced
1 teaspoon Asian hot chili sauce
1 teaspoon salt
1/2 cup bottled teriyaki glaze
4 teaspoons honey
1 tablespoon vegetable oil, plus extra for hands
4 sesame buns, split and toasted
4 leaves red lettuce
1 cucumber, peeled, seeded, halved, and thinly sliced lengthwise
Ginger Mayonnaise, recipe follows
1/2 cup mayonnaise
2 teaspoons sweet pickle relish
2 teaspoons minced fresh ginger
2 teaspoons lime juice
1 clove garlic, minced
1/4 teaspoon salt

Steps:

  • In a large bowl, mix together the chicken, panko, egg, green onions, chopped cilantro, garlic, chili sauce, and salt. With oiled hands, form mixture into 4 patties. In a small bowl, mix together the teriyaki glaze and honey.
  • Heat oil in a large non-stick frying pan over medium-high heat. Add chicken patties and cook on both sides, brushing each side with the teriyaki-honey mixture, about 10 minutes, or until fully cooked through. Place burgers on toasted buns and top with lettuce, cucumber, and Ginger Mayonnaise. Garnish with cilantro sprigs and cucumber slices.
  • In a small bowl, mix together all ingredients. Refrigerate until ready to use.

PACIFIC RIM CHICKEN



Pacific Rim Chicken image

Provided by Marian Burros

Categories     dinner, easy, weekday, main course

Time 40m

Yield 2 servings

Number Of Ingredients 12

2 tablespoons minced onion
1 tablespoon coarsely grated ginger
1 tablespoon reduced-sodium soy sauce
2 tablespoons dry sherry
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon hot pepper flakes
8 ounces skinless, boneless chicken breast
4 ounces frisee (2 cups)
4 ounces bok choy (2 cups)
4 ounces shiitake or ordinary white mushrooms
1 1/2 tablespoons white-wine vinegar

Steps:

  • Prepare broiler, if using.
  • To make marinade, combine onion and ginger with soy sauce, sherry, cumin, cinnamon and pepper flakes.
  • Wash and dry chicken and combine with marinade, turning to coat meat well. Reserve marinade.
  • Prepare stove-top grill, if using. 5. Broil or grill chicken 10 to 15 minutes, until it is cooked through but still tender; turn occasionally.
  • Wash and break up frisee and bok choy; wash, stem and slice mushrooms.
  • Add vinegar to the remaining marinade and place in skillet with frisee, bok choy and mushrooms. Cook quickly, just a couple of minutes, until greens are wilted.
  • Serve the chicken on a bed of the greens and mushrooms.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 3 grams, Sodium 352 milligrams, Sugar 3 grams, TransFat 0 grams

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