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Exotic Grilled Chicken Recipe

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Exotic Grilled Chicken Recipe
Exotic Grilled Chicken Recipe photo by Taste of Home
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Exotic Grilled Chicken Recipe

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The marinade makes a savory statement in this grilled chicken recipe from our Test Kitchen home economists. It smells so good when cooking, your family and guests will be eager to try a piece.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 45 min.

Ingredients

  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons canola oil
  • 2 tablespoons water
  • 1 tablespoon dried minced onion
  • 1 tablespoon sesame seeds
  • 1-1/2 tablespoons sugar
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up

Directions

In a large resealable plastic bag, combine the first 10 ingredients. Set aside 1/4 cup for basting; cover and refrigerate. Add chicken to bag; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade from chicken. Grill chicken, skin side down, uncovered, over medium heat for 15 minutes on each side. Brush with reserved marinade. Grill for 5 minutes. Turn and baste again; grill 5 minutes longer or until meat juices run clear. Discard unused marinade. Yield: 6 servings.
Originally published as Exotic Grilled Chicken in Backyard Grilling Hardcover 2006, p115

Nutritional Facts

1 serving: 377 calories, 24g fat (5g saturated fat), 104mg cholesterol, 601mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 34g protein.

  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons canola oil
  • 2 tablespoons water
  • 1 tablespoon dried minced onion
  • 1 tablespoon sesame seeds
  • 1-1/2 tablespoons sugar
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  1. In a large resealable plastic bag, combine the first 10 ingredients. Set aside 1/4 cup for basting; cover and refrigerate. Add chicken to bag; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
  2. Drain and discard marinade from chicken. Grill chicken, skin side down, uncovered, over medium heat for 15 minutes on each side. Brush with reserved marinade. Grill for 5 minutes. Turn and baste again; grill 5 minutes longer or until meat juices run clear. Discard unused marinade. Yield: 6 servings.
Originally published as Exotic Grilled Chicken in Backyard Grilling Hardcover 2006, p115

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Reviews forExotic Grilled Chicken

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mollymay4 User ID: 6481847 151168
Reviewed Apr. 5, 2013

"I followed the marinade exactly and the flavor was wonderful. I did,however, increase the grilling time just to be sure it was done."

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