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Asian Barbecued Chicken


Asian BBQ Chicken

Asian BBQ Chicken

S. Wongkaew

Marinades are a quick and simple way to flavor and tenderize meat. In this recipe, chicken is marinated in a blend of tumeric, ginger, garlic and lemongrass and then barbecued or char-grilled.

The succulent Asian barbecued chicken is served with a simple green salad tossed with a Thai-inspired dressing that incorporates sweet, salty, sour and spicy flavors.


  • 2 Tbsp vegetable oil
  • 4 Maryland chicken pieces
  • 4 chicken wings
  • 1 tsp ground tumeric
  • 1 tsp grated ginger
  • 1 Tbsp crushed garlic
  • 1 Tbsp brown sugar
  • 2 Tbsp Thai fish sauce
  • 1 tsp finely chopped lemongrass
  • A brush for basting
  • Mixed salad greens for 2
  • 1 cucumber, peeled and sliced
  • 8 cherry tomatoes, cut into quarters
  • 1/4 Spanish onion, sliced
  • 1/4 tsp finely chopped red chilis, seeds discarded
  • 2 Tbs fresh lime juice
  • A pinch of white sugar
  • 2 Tbsp Thai fish sauce


  1. Mix together the vegetable oil, tumeric, ginger, garlic, sugar, fish sauce and lemongrass in a large mixing bowl. Stir well to combine. Add the chicken and coat it in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
  2. Just before cooking, pre-heat a barbecue grill or griddle pan. Cook the chicken on the barbecue or griddle, turning occasionally, for about 20 minutes. Every so often baste the chicken with the leftover marinade to keep it moist.
  3. Meanwhile, prepare the salad in a large serving bowl. Cover and refrigerate while you make the dressing. Combine dressing ingredients in a small mixing bowl and stir well to combine.
  4. Once the chicken is cooked, place it on a serving plate and cover with foil. Allow it to rest for about 10 minutes before serving.
  5. Just before serving, dress the salad and toss the leaves.
  6. Serve the BBQ chicken and salad.
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