I love my Spicy Asian Inspired Stir-Fry Spaghetti, often serving it up along side such family favorites as Chicken Adobo. Since I am always on the lookout for new ways to serve up the noodles, I had to give this Asian Barbecued Chicken a try. What an awesome pairing! There’s something about fresh ginger and garlic dancing along my taste buds that I find exhilarating. The sweetness of the brown sugar, the salty flavor of the soy sauce – yeah baby!
While serving the chicken and Stir-Fried Spaghetti is great all on its own, you might want to add a bit more. For a crowd; I would consider making these yummy thighs along with Asian Marinade Flank Steak – a little chicken, a little steak and some awesome noodles. All that’s missing now are the fortune cookies!
Asian Barbecued Chicken Thighs
1/4 cup brown sugar
1/2 cup banana ketchup
1/2 cup soy sauce
1/4 cup chicken broth
2 teaspoons minced fresh ginger root
1 teaspoon minced garlic
2 lbs boneless skinless chicken thighs
In a small bowl, mix the ingredients for the marinade. Reserve 1 cup for basting; cover and refrigerate. Pour remaining marinade over chicken, making sure it is completely covered. Refrigerate for 8 hours or overnight. (A zip-lock bag works well – it can lay flat in the refrigerator – turn occasionally for a deep marinade).
Build a nice fire in the grill. While coals are heating, remove chicken from refrigerator and let rest on counter.
Grill chicken thighs for about 10 minutes, turn and continue to grill 8-10 minutes longer. Base with reserved marinade, continue to grill a few minutes longer, turn one last time to baste with marinade.
Pull from grill, cover and let rest 5 minutes before serving.
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Banana Ketchup? Mind blown! Looks like specialist import retailers only in the UK. Need to try this though.
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I know what you mean. Often it is sold as Banana Sauce in Asian markets.
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