Blackened Szechuan Chicken
Ingredients:
¼ cup soy sauce
¼ cup szechuan stir-fry sauce
Juice of 1 small orange and a couple of teaspoons of zest
2 tablespoons olive oil
4 garlic cloves, chopped
4 tablespoons fresh rosemary leaves
2 chicken breasts with ribs
Directions:
- Combine first six ingredients in a small bowl. Pour 2/3 of the marinade into a gallon size resealable plastic bag, add chicken and turn to coat. Marinate chicken in refrigerator for a minimum of 4 hours. Cover and refrigerate remaining marinade.
- Pre-heat BBQ to low.
- Drain and discard marinade from chicken. Grill chicken, ribs side down, directly on the bars, basting occasionally with reserved marinade. Cook times will vary according to size of chicken breasts, and outside temps, so just grill to desired doneness, and until juices run clear.
12 comments:
That looks dang good, I am busy making homemade dog food, bleh!
Looks delish. Can't wait to try this as we do enjoy ethnic foods. Thanks for popping by and leaving the quote. I have added it to my fishing list of quotes :))
Yum, yum, yum! I love chicken done on the grill - and I love anything Szechuan! Much love, Raquel XO
Yum! I love chicken and this looks like a great way to fix it!
Nice! I love finding new ways to cook chicken... this looks and sounds fantastic Jan!
Ha ha! Looks great!
Last week I posted sweet potato bread pudding without the sweet potato!
This looks so great. Great idea to do a Szechuan sauce but then barbecue it.
Ooooh, well done Jan! Aren't zip lock bags the greatest invention? This recipe would be a hit in my house. It kind of reminds me of an asian inspired hot wing. What did you think of the orange juice and zest? This is right up my alley!
Another great idea to try. Looks great. Hope weather treating you ok over there...
Ooh, now that sounds nice! Easy too, great stuff, easy and tasty!
Cheers
David
This sounds amazing! I also love how easy it is and how little ingredients are required, nice work!
Thanks for all your lovely comments, I always appreciate them.
Paula, I thought the orange juice worked well in this dish. This chicken is so moist and absolutely awash with flavor, I love it.
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