Spicy Szechwan Chicken
Recipe: #21744
November 14, 2015
Categories: Chicken, Asian, Fathers Day, Game/Sports Day, July 4th, Labor Day, Sunday Dinner, Grilling (Outdoor), Oven Bake Gluten-Free, High Protein, No Eggs, Non-Dairy, Whole Chicken, Spicy, Chicken Dinner, more
"This is out of my "Hot Barbecue" cookbook. It says that if you omit the green onions and cilantro you can make a large batch of the marinade and it will keep indefinitely in the refrigerator, just add the green onion and cilantro to the portion that you use that day. It is excellent on spareribs and firm-fleshed fish. Serve with fried rice and a salad. The cooking time does not include marinating time."
Original is 7 servings
Ingredients
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- FOR MARINADE
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Nutritional
- Serving Size: 1 (652.1 g)
- Calories 673.3
- Total Fat - 17.8 g
- Saturated Fat - 4.1 g
- Cholesterol - 1454.3 mg
- Sodium - 1241.8 mg
- Total Carbohydrate - 12.6 g
- Dietary Fiber - 0.5 g
- Sugars - 5.7 g
- Protein - 108.5 g
- Calcium - 79.3 mg
- Iron - 15.4 mg
- Vitamin C - 23.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Rinse the chicken pieces, pat dry, and place in a bowl.
Step 2
Combine the marinade ingredients and mix well.
Step 3
Add the marinade to the chicken and coat the pieces evenly.
Step 4
Cover and refrigerate for at least 30 minutes or up to 8 hours.
Step 5
To grill: Heat grill to medium temperature and brush the cooking rack with oil, then lay the chicken skin-side up in the center of the rack.
Step 6
Cover the grill and regulate the heat so that it remains at a medium temperature.
Step 7
Grill the chicken for about 12 minutes on each side.
Step 8
The chicken is done when the breasts register 160° and the thighs register 170° on a meat thermometer.
Step 9
As the chicken cooks, brush on the remaining marinade.
Step 10
To roast: Preheat the oven to 425°.
Step 11
Roast the chicken until the juices run clear when the meat is prodded deeply with fork, about 30 minutes.
Step 12
During roasting, brush with the marinades.
Tips
No special items needed.
2 Reviews
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