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Tuesday, July 26, 2011

Sticky Glazed Grilled Chicken with Cucumber Salad

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I seem to have a love hate relationship with Summer. I love the warm weather, going to the beach, camping, all the fresh fruits and veggies; but I am always worried about getting bored with summer foods. Grilling burgers, hot dogs, chicken; I love it, but don't want to get bored. That's why I get so excited about new BBQ recipes. I can still beat the heat and use the grill, without eating the same thing over and over again. And when a recipe includes a side, well that's a sure home run!

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What attracted me to this recipe was the use of ingredients, that I always have in my pantry. The original recipe called for chicken thighs, but all I had was legs with backs attached. They grilled up wonderfully. I marinated the legs for 2 hrs, since I felt 10 minutes wouldn't impart enough flavour. While basting the chicken during the last part of the cooking time, I felt as though the marinade should be thicker, since it was running off the chicken. However, the results were superb. The skin crisped a little and became sticky and sweetly savory. I had never made an Asian inspired cucumber salad and instantly fell in love with this one. A tart sweet dressing coated the fresh cucumber. To add an extra bite and some color, I added a few thinly sliced radishes. Both paired perfectly and made this a complete meal.

Sticky Glazed Grilled Chicken with Cucumber Salad
Adapted from Canadian Family magazine
printable recipe

1/4 cup (50 mL) liquid honey
2 tbsp (25 mL) lime juice
2 tbsp (25 mL) sodium-reduced tamari soy sauce
1 tbsp (15 mL) sesame oil
2  cloves garlic, minced
2 tsp (10 mL) grated fresh ginger
8 boneless skinless chicken thighs
1 tbsp (15 mL) toasted sesame seeds
Cucumber Salad:
1/3 cup (75 mL) rice vinegar
2 tsp (10 mL) liquid honey
1 tsp (5 mL) sesame oil
1/4 tsp (1 mL) hot pepper flakes
1/4 tsp (1 mL) salt
1 English cucumber, thinly sliced diagonally
2 green onions, thinly sliced
Preparation:

In large bowl, combine honey, lime juice, tamari sauce, sesame oil, garlic and ginger; remove 3 tbsp and set aside. Add chicken to bowl, turning to coat; marinate for 10 minutes.

Cucumber Salad: Meanwhile, in large bowl, whisk together vinegar, honey, sesame oil, hot pepper flakes and salt. Add cucumber and mix until coated; set aside in refrigerator.

Place chicken on greased grill over medium heat; close lid and grill, turning once and brushing with reserved marinade in final 2 minutes, until juices run clear when chicken is pierced, about 10 minutes.

Stir green onions into salad. Sprinkle sesame seeds over salad and chicken.


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This post linked to

Make a Food-"e"-Friend Monday
Delicious Dishes
Hearth and Soul
Tasty Tuesday
These Chicks Cooked
What's Cooking Wednesday

4 comments:

MM said...

This looks like the perfect summer meal. The salad is beautiful!

April @ The 21st Century Housewife said...

I love the sound of this! The chicken marinade sounds delicious and that salad is just gorgeous. Thank you for sharing your lovely summer recipe with the Hearth and Soul Blog Hop!

Jeanine - The Baking Beauties said...

Oh my...that looks perfect, Cindy! YUM!!

Brenda said...

I have a recipe for Asian sticky ribs that sounds very similar to your chicken. Your cucumber salad would be a perfect side dish too. And don't you love when you have everything already in your pantry for recipes?