Perfectly cooked through, perfectly juicy! photo by swibirun

Fire Roasted Asian Chicken

Recipes » Main Dish » Poultry - Chicken

Bone in chicken breast rubbed with an asian spice paste and roasted on the grill.

Cuisine: AsianMain Ingredient: Chicken

(5, 1) 100% would make again (reviews)

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Recipe
Photos (3)
Nutrition
Notes

Ingredients

Ready in 7 hours
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Original recipe makes 3

Verified by stevemur

3 eaChicken breast; bone in, skin on

1/4 cupGinger; fresh, peeled, minced

1/8 cupSesame oil

1/8 cupVegetable oil

1/4 cupCilantro; fresh, chopped, (optional)

1/4 cupBasil; fresh, chopped

1/4 cupMint; fresh, chopped

3 eaRed chile; dried, seeded, chopped

1 tablespoonKosher salt

1 tablespoonWhite pepper

Fire Roasted Asian Chicken Preparation

Mix all ingredients except the chicken into a paste. Note: If you like heat, use a coarse mince of the ginger and include the red chile seeds. Otherwise, finely mince or grind the ginger and exclude the pepper seeds.

Lift the skin and work some of the paste under the skin of each breast. Also rub some on top. Don't be afraid, get on in there!

Let marinate refrigerated for 4-6 hours.

Prepare a grill to 350f with direct and indirect heat zones. Grill the breasts skin side down over direct heat for 5 minutes.

Flip the breast skin side up and place over indirect heat. Let them roast at 350f until they register an internal temp of 160f. This took about 40 minutes, but go by temp, not time.

Remove and let them rest for 5 minutes before serving.

Bone in breasts are usually very large. For us, we split each one in half after cooking for two servings.

The paste is adapted from Asian Ginger Spice Paste from Joy Of Cooking (97 version).

Notes

The breasts had a nice crisp skin but the meat was tender and juicy. Had to watch the grease drippings on the foil covered plate setter to keep it from smoldering.

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I tend to go heavier with rubs and pastes when grilling vs. the oven because some of them will fall off in the process. photo by swibirun
Work your fingers under the skin so you can work some of the paste under the skin as well as on top. This is a great tip for all poultry. photo by swibirun
Perfectly cooked through, perfectly juicy! photo by swibirun