Asian Grilled Chicken Sandwich

Asian Grilled Chicken Sandwich

Grilled chicken, Asian seasonings and Lady’s Choice Chicken Spread. The perfect ingredients for a sandwich that will have them eating every last crumb.

 

Prep Time:    5 min           Cook Time:  10 min             Total Time :  15 min           Serves:  1

 

Now that I’m trying to get back on the healthy track, I came up with this grilled chicken sandwich recipe that’s healthy and will keep my pregnant tummy full and satisfied. I need the carbs from the baguette to keep me going through the day!

This grilled chicken sandwich is perfect for a healthy dinner or lunch. You get your protein with the chicken, veggies in the vinegar-y asian style slaw and your carbs from the crispy baguette.

 

Ingredients

  • 1/2 cup sweet soy sauce
  • 1 tbsp sesame oil
  • salt and pepper (as needed)
  • 2 pc chicken breast fillet
  • 1/8 pc baguette, sliced into half lengthwise, toasted
  • 4 tbsps Lady’s Choice chicken spread
  • 3 pc romaine lettuce
  • 1/2 pc plum tomatoes, sliced

 

Steps

  1. Mix together sweet soy sauce and sesame oil.
  2. Season chicken breast fillets with salt and pepper. Grill each piece while basting with the sweet soy sauce and sesame oil mixture.
  3. Spread Lady’s Choice Chicken Spread on one side of each bread.
  4. Assemble lettuce, tomatoes, and grilled chicken on top of one bread then cover with the other.
Grilled Chicken Sandwich with Asian Slaw
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Servings Prep Time
1 5 min
Cook Time Passive Time
10 min 15 min
Servings Prep Time
1 5 min
Cook Time Passive Time
10 min 15 min
Grilled Chicken Sandwich with Asian Slaw
Print Recipe
Servings Prep Time
1 5 min
Cook Time Passive Time
10 min 15 min
Servings Prep Time
1 5 min
Cook Time Passive Time
10 min 15 min
Ingredients
Servings:
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The Best Baby Back Ribs

The Best Baby Back Ribs

I first marinate each rack of ribs, then add a zesty rub before grilling them. They always turn out moist and flavorful. 

 

Ingredients

  • 2 racks baby back ribs (about 4-1/2 pounds)
  • 3/4 cup chicken broth
  • 3/4 cup soy sauce
  • 1 cup sugar, divided
  • 6 tablespoons cider vinegar
  • 6 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 teaspoons salt
  • 1 tablespoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • Dash cayenne pepper
  • Barbecue sauce, optional

 

Directions

  • If necessary, remove thin membrane from ribs and discard. Combine broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic. Place ribs in a shallow baking dish; pour two-thirds of the marinade over ribs. Turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade.
  • Drain ribs, discarding marinade. Combine remaining sugar, salt and seasonings; rub over both sides of ribs.
  • Grill ribs, covered, on an oiled rack over indirect medium heat for 30 minutes on each side.
  • Baste with reserved marinade, or, if desired, barbecue sauce. Move ribs to direct medium heat and cook until pork is tender, turning and basting occasionally, 20-40 minutes longer.
Nutrition Facts

1 serving: 647 calories, 41g fat (13g saturated fat), 123mg cholesterol, 2345mg sodium, 30g carbohydrate (29g sugars, 1g fiber), 37g protein.

The Best Baby Back Ribs
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Servings Prep Time
6 10 min
Cook Time
80 min
Servings Prep Time
6 10 min
Cook Time
80 min
The Best Baby Back Ribs
Print Recipe
Servings Prep Time
6 10 min
Cook Time
80 min
Servings Prep Time
6 10 min
Cook Time
80 min
Ingredients
Servings:
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Star Wars: Bantha Kabobs Cave Tools

Star Wars: Bantha Kabobs Cave Tools

Need a Star Wars inspired recipe to feed the whole crew? These Bacon Bantha Kabobs are loaded with fresh fruits and veggies, grilled with a touch of bacon wrapped goodness using. Oh, and bonus: this Star Wars food is paleo and clean too!

With Star Wars: The Force Awakens opening later this month, all things are Star Wars Level 10 all the time in my house.  The paleo force has grown strong with us since we got back on the wagon in late November so we’ve been cooking at home more, trying to add new recipes to our repertoire besides spaghetti squash spaghetti.  Since we don’t have Bantha meat here on Earth, we opted for bacon instead to create a Wookie style meal that everyone from kids to adults will love.

While the kids are waiting to dig in, make these …

 

HOW TO MAKE SKEWERS ON THE GRILL

I received a set of skewers from CaveTools.com earlier this month to try. Immediately Xaver wanted to grill with them! We decided to go with bacon wrapped skewers. Nothing’s better on paleo than eating nitrate free uncured bacon on all the things!

Kabob-Rack-CaveTools-Jpriest

The skewer set from Cave Tools comes with 5 skewers on a rack. The rack is awesome because you can cook the skewers on the grill without worrying about them sticking or the food falling off – the skewers are suspended in the air by the rack. Close the lid of the grill and the food cooks as it is surrounded by the heat of the grill and infused with delicious smoky flavor.

 

INGREDIENTS

  • 2 Apples
  • 1 lb D’Artagnan Foods Hickory Smoked Nitrate-Free Pork Bacon
  • 2 cups Pineapple Chunks
  • 1 Onion
  • 1 Bell Pepper
  • 24 Mushrooms

INSTRUCTIONS

Chop all of the ingredients to 1.5″ square pieces except for the bacon and mushrooms. Leave the mushrooms whole. Thread one end of the bacon onto the skewer. Then add a vegetable or fruit piece. Wrap the bacon around the vegetable or fruit, pressing the skewer through the bacon again. Repeat until the skewer is filled. Lay the skewers on the Kabob Set rack and place on a hot charcoal grill. Close the lid of the grill and cook until the bacon is crispy and the vegetables are tender, about 15 minutes. Use the disc on the skewer to slide the vegetables, fruit, and bacon from the skewer.

 

NUTRITION

  • Serving Size: 1 skewer
  • Calories: 431
  • Sugar: 16.3
  • Sodium: 19.9
  • Fat: 38.2
  • Carbohydrates: 20.2
  • Protein: 4.9
  • Cholesterol: 36.6

 

HOW TO SERVE KABOBS

Everything on the skewer slides off easily by sliding the disc from the handle towards the open end of the skewer. It’s such a smart design feature! The metal at the end of the skewer is pressed so that disc cannot accidentally slide off of the skewer.

Remove kabobs from skewer

 

 

Star Wars: Bantha Kabobs Cave Tools
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Star Wars: Bantha Kabobs Cave Tools
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Filipino Chicken BBQ on a Stick

Filipino Chicken BBQ on a Stick

Barbecue on a stick is a very popular traditional Filipino dish. It is  a popular street food in the Philippines, and is very similar to the Indonesian Satay . It is usually made from chicken or pork which is then grilled in a slightly sweet sauce on skewers. This version is made with chicken.

The recipe I give here may differ from the way others may make this, as almost everyone has their own version. This instructable will show how my family makes it. After reading it, feel free to make a version of your own!

Also, in my opinion, this is THE tastiest way to grill chicken.

 

Step 1: Find Ingredients

Find Ingredients

You don’t have to stick strictly to the given measurements of each ingredient .

Add as much or as little as you like of each per your personal preferences
( as long as you stick to the general proportions).

Feel free to substitute ingredients

All measurements are approximate.

 

INGREDIENTS :

–  3 lbs of chicken breast or chicken thigh fillets ( used in this recipe)

–  1 to 1 1/3 cups distilled white vinegar

–  1/2 cup tomato ketchup or banana ketchup, or both

–  1/3 to 1/4 cup soy sauce

–  1/3 to 1 cup ginger beer ,ginger ale or  7-UP, Sprite,orange juice,pineapple juice, or any other kind of sweet drink

– 2 to 3 teaspoons garlic powder

 

EQUIPMENT :

-Bamboo skewers

– 1 1-gallon plastic zip-lock bag

Have all the ingredients and equipment? Move on to step 2 to start preparation!

 

Step 2: Cut the Meat

Cut the MeatCut the Meat
 

This is almost self- explanatory.

Cut the chicken breast or thigh fillets into small square-ish pieces, or into small, short strips. Remove any fat or skin, and discard the fat if you don’t like big fat pieces (some people do).  It is OK to leave just a little fat on, as it will cook off in the grill.

If you want a tasty treat, save any chicken skin. You can put on the grill to crisp it up while brushing it with the marinade. It is very tasty.

 

Step 3: Make the Marinade

Make the Marinade

Remember, you can substitute ingredients with similar ones that you may have on hand. For example, you could use rice wine or apple cider vinegar instead of white vinegar. You probably got the point by now.

Anyway, combine all the other ingredients ( vinegar, ketchup, soy sauce, ginger ale and garlic powder) into the zip-lock bag.

 

Step 4: Marinate the Chicken

Marinate the Chicken

Put the cut chicken pieces into the bag. Seal the bag, and move it around to help mix the marinade around.

Again, make sure the the bag is sealed, or even double bag it. Place bag on a plate or in a large bowl.

let sit in the refrigerator for 2 hours or overnight.

 

Step 5: Skewer the Chicken

Skewer the ChickenSkewer the Chicken
 

Take out the chicken from the bag. Save the used marinade, as we will make it into sauce later.

Put the marinated chicken on the skewers, and put the pieces close together. Make sure you leave enough room on the ends of each skewer so you can hold them while you eat.

You don’t have to soak the skewers, as the chicken, dripping wet with marinade, will soak the skewers on its own.

 
 
Step 6: Make the Sauce
Make the SauceMake the Sauce
 

This is fairly simple. You can do this while you wait for the charcoal to be ready, or any other time before you start cooking the chicken.

Take the marinade that you saved from the chicken earlier (in step 6) and heat it up in a small saucepan on medium heat until boiling.

This is an extra step to ensure that the marinade is safe enough to use as a glaze and/or dipping sauce.

If you want the sauce to become a glaze on the chicken, then add about a teaspoon or tablespoon of sugar to the the marinade when it is near boiling.

Allow to cool down a little bit.

 

Step 7: Heat Up the Grill

Heat Up the Grill

Heat up the grill to about 300 degrees. While you are grilling the chicken, you will be opening the grill a lot, which means that when you are grilling the gauge will display the temp as about 155- 220 F, although the coals and the grill grate will still be at 300 degrees.

 

Step 8: Start Grilling!

Start Grilling!
Start Grilling!Start Grilling!
 

Put the skewers of chicken on the grill. Flip every 2-4 minutes, or continuously flip. Every so often, brush on some of the sauce you made earlier in step 6. 

Cook until well done ( or however you like them).

 

Step 9: Enjoy!!!

Enjoy!!!
Enjoy!!!Enjoy!!!
 

You now have some delicious Filipino BBQ chicken all ready for you to eat!  Now you can either take the meat off the skewers and eat it that way, or you can eat it traditional style: just hold the skewer and eat!

The best way to eat this is with some grilled vegetables and some steamed white jasmine rice.

Feel free to comment if you have any ideas for improvements, or if you think you can make it better, etc.

Enjoy!


Filipino Chicken BBQ on a Stick
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Filipino Chicken BBQ on a Stick
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Ingredients
1/3 to 1 cup ginger beer ,ginger ale or 7-UP, Sprite,orange juice,pineapple juice, or any other kind of sweet drink
Servings:
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Chicken Barbecue

Chicken Barbecue

Barbecued chicken is a variation of Pinoy Pork Barbecue simply because the marinade and procedure are almost the same. However, both has it’s distinct flavor that everyone loves.  Others may call it grilled chicken as it is done indoors under a grill while barbecuing is done outdoors on a barbecue. Whatever it is the process is  just the same cooking it  hot in charcoal or electric grill as I do, since we don’t have any place from the building for charcoal grilling. Nonetheless, my electric grill if just fine for easy grilling of chicken as it has an easy adjustment if you want it cooked low and slow or hot and fast, but for chicken meat it needs both to achieve a fantastic result …well done  from the inside and a bit crispy on the outside.

Just like pork barbecue, chicken barbecue  is fairly simple to make, but it does take a little bit of time to marinate. Please note that the longer you let it marinate the better the taste. If you wish to prepare this dish, marinate it in the evening so as on the next day the chicken is all ready for grilling.

Chicken on the Grill

Ingredients

  • 6 pcs. chicken , cleaned
  • 1/2 cup of Mama Sita’s barbecue marinade
  • 1 whole garlic, peeled & smashed
  • 1 medium size lemon, juiced
  • 1/2 tsp. ground black pepper
  • 1 tbsp. Maggi magic sarap
  • 1 pinch MSG (optional)

Instructions for Cooking

  1. Make the marinade by combining the garlic, mama sita’s marinade, juice of 1 lemon, msg., maggi magic sarap, and ground black pepper in a bowl. Stir to mix.
  2. Put the chicken leg quarters inside a large freezer bag, and then pour-in the marinade.
  3. Shake the bag gently to coat the chicken with marinade then remove the air inside the bag. Seal the bag then refrigerate overnight.
  4. Remove the chicken from the bag and transfer the remaining marinade to a bowl and put a little oil  for basting.
  5. Put on the chicken into bamboo or metal skewers for easy turning.
  6. Heat-up your grill and start grilling the chicken under medium heat for 12 to 15 minutes per side or until the chicken is completely cooked. Do not forget to baste the chicken with the remaining marinade mixture.
    Note: Chicken takes a long time to cook. Grilling it in high heat will cause the outer part of the chicken to cook earlier leaving the inside raw.
  7. Remove from the grill and transfer to a serving plate.
  8. Serve with steamed rice.
  9. Share and enjoy!

Note:

Baste the chicken with the remaining marinade to further enhance the flavor while grilling. Basting the meat will also help to keep it moist through the entire cooking process.

Chicken Barbecue
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Chicken Barbecue
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