Saturday, 31 March 2012

Chicken Barbeque











This is another dish cooked by my husband using his newly acquired ingredient treasure.  I’m talking about the hickory liquid smoke seasoning that we bought from cold storage. Frederick is going gaga about it. 


After testing it with the salmon he cooked earlier this week (see Grilled Hickory Smoked Salmon), he had lined up a few dishes he’s planning to cook using the hickory liquid smoke seasoning.  Good thing he went back to the Philippines last Thursday, otherwise I'd be breathing and sweating  like a smoked fish (evil grin)


By the way, we put a halt on our diet program for the following reasons:

  1. I’m not sure if it’s working because I just lost 1 kilogram for that almost 6 weeks of dieting and exercising.  I was also suspecting that the 1 kilogram I lost was merely just water loss though I noticed that my tummy shrunk for a few millimeters and that of Frederick too.  
  2. Second, we’re going back to the Philippines to spend the holy week there. Well, Frederick went ahead and I’d be following after a week.  And being on holiday is really the worst diet killer and also, I don’t want to spoil our vacation just because of my diet program.  That’s definitely the ultimate holiday buster

But of course, being on a diet break doesn’t mean that I’d be on the eating rampage.  I am still controlling and monitoring my food intake.  Still no to sweet, fatty and high sodium foods.  We are still sticking with our supplements and I’m still doing my usual work out routines – stretching, jogging, brisk walking, crunches, sit-ups, and some Pilates movements.  

Anyway, where was I again? Oh, about this smokey chicken barbecue cooked by my husband.  Frederick grilled the chicken on the stove-top and it came out tasting smokely delicious.  Though I was a bit disappointed because most of the skins were gone as they got stuck on the griller I was delighted to find that the meat including the breast part were moist and tender.  Also, the marinade did seeped in the chicken meat.  The flavor was really absorbed by the chicken.  Unlike most of the time when I do my own chicken barbecue, the marinade can only be tasted on the chicken’s skin or barbecued outer layer and that the inner meet usually is lacking of the flavor.  That said, a sauce for the chicken barbecue is actually not needed.  

What helped to achieve this flavorful chicken barbecue is marinating the chicken for more than 24 hours.  And basting it generously with its marinade while grilling it, adds more to the taste.


Here is Frederick’s CHICKEN BARBECUE :


Ingredients:

Chicken cuts - 800 t0 1000 grams
Kikkoman Soy Sauce - 1 tbsp
Bragg's Apple Cider Vinegar - 1 1/2 tbsp
Oyster Sauce - 7 1/2 tbsp
Fish Sauce - 1 tbsp
Hickory Liquid Smoke - 2 tsp
Black Pepper, coarsely ground - 1/2 tsp
Garlic, minced - 5 cloves
Liquid Meat Tenderizer - 1/2 tsp





Cooking Procedure:

1. Mix all of the ingredients and marinade the chicken for at least over night.



2.Grill chicken using a stove-top pan griller until both sides are browned and cooked.

Serve with a delicious steamed red and white rice and blanched pechay.  We used chutney as dipping sauce.


 © Fresha-licious (31March2012)

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