Tag: Chicken
Micronesian BBQ Chicken
Micronesian BBQ Chicken
Micronesia is a sub-region of about 2000 islands in Oceania; off the east coast of the Philippines; east of Polynesia. Some of these countries include Guam, Nauru, The Marshall Islands, and Palau. This type of barbecue is eaten all over these islands. The marinade is great on chicken, pork, and even seafood. To attain optimal flavor, I recommend marinating the protein overnight and grilling using hardwood charcoal. A gas grill will work too, but you’ll get a different flavor that is less traditional.
Equipment
- food processor
- gallon sized storage bag
- charcoal grill or gas
- chimney starter
- charcoal
- basting brush
- probe meat thermometer
Ingredients
- 4 whole chicken legs
Marinade
- 1 cup light soy sauce
- 1/2 cup white vinegar
- 2 1/2 tbsp sugar
- 1 tbsp olive oil
- 1/2 medium yellow onion finely diced
- 8 garlic cloves
- 1 red chili
Instructions
- Add all of the marinade ingredients to a food processor and purée.
- Marinate the chicken legs in a gallon sized storage bag for 1 day.
- Take the chicken out of the marinade. Pour the marinade into a small pot and reduce for 10 minutes over medium heat. This will be used for basting the chicken.
- Place the chicken legs skin side up over the grey charcoals. Sear for 8-10 minutes.
- Flip over and sear the skin side for 8-10 minutes.
- Pull the chicken legs slightly away from the charcoal. Flip and baste the chicken with the marinade every 5 minutes for the next 25-30 minutes until the internal temperature reaches 180 degrees.
Keralan Fried Chicken
Keralan Fried Chicken
Sick of the same old fried chicken? This is a Keralan twist that will back the Colonel into a corner. When we think of food from the Indian state of Kerala, we think of two things: coconut and chilies. The chicken in this recipe is marinated in a spicy coconut milk marinade and dredged in a spicy coconut flour mix. After frying the chicken, it is garnished with fried curry leaves. You can make this chicken with bone in or boneless pieces. If you want to make this a vegan recipe, substitute the chicken with cauliflower.
Equipment
- food processor
Ingredients
- 4 large boneless skinless chicken thighs cut into 3 pieces
- 1/2 cup coconut milk
- 2 garlic cloves
- 2” ginger peeled and minced
- 2 green birds eye chili
- 4 cilantro stems
- 12 curry leaves
- 2 tsp salt
- 1 tsp garam masala
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/2 cup flour
- 1/2 cup coconut flour
- 1 tsp chili flakes
- 1 tsp onion powder
- vegetable oil for frying
Garnish
- curry leaves
Instructions
- Place the coconut milk, cilantro, garlic, chilies, and ginger in a food processor.
- Process until smooth.
- Season the chicken with salt, coriander, paprika, and garam masala.
- Pour the coconut milk marinade over the chicken. Marinate for 24 hours.
- Mix together the flours, onion powder, and chili flakes.
- Dredge the chicken in the flour. Shake off any excess and place back into the marinade.
- Dredge the chicken back into the flour.
- Heat up 1/2” of cooking oil in a sauté pan over medium high heat. Add chicken pieces into the oil, making sure to not overcrowd the pan.
- Fry for 4-5 minutes a side until brown snd crispy. Drain grease on a rack.
- Fry the curry leaves in the oil for 10 seconds.
Butter Milk Chicken
Butter Milk Chicken
This is the first recipe from the Southeast Asian country of Brunei on stonedsoup.net! Not to be confused with actual buttermilk, the name of this recipe refers to the sauce made out of butter and evaporated milk. There’s also chilies, curry leaves, and sugar added, making this sauce sweet and spicy. Little pieces of boneless fried chicken get tossed in the sauce and served with a steamed green veggie and steamed rice. This was so unbelievably good when I made it. Like, one of the best things I’ve made in a long time. If people new about this dish and tried it, butter milk chicken would be one of the most popular dishes in the world. It’s on that level, I do so believe.
Ingredients
- 4 boneless skinless chicken thighs cut into strips
- 1 tbsp cornstarch
- salt and pepper to taste
- vegetable oil for frying
- 4 tbsp butter
- 20 curry leaves
- 1 red jalapeño thinly sliced
- 1 cup evaporated milk
- 3 tbsp sugar
Instructions
- Season the chicken with salt and pepper. Dust with cornstarch.
- Heat up 1/2” of cooking oil in a sauté pan over medium high heat. Add the chicken to the oil, making sure to not overcrowd the pan.
- Fry the chicken for 4 minutes a side until golden brown and crispy. Drain grease on a wire rack. You will have to fry the chicken in 2-3 batches depending on the size of your pan.
- Wipe the pan clean. Melt the butter over medium heat. Stir in the curry leaves and jalapeños. Cook until the curry leaves are crispy; 2-3 minutes.
- Pour in the evaporated milk and sugar. Simmer for 10 minutes over low heat until the sauce has thickened.
- Turn off the heat. Stir in the fried chicken pieces.
