Hello and Welcome
Here are some great chicken recipes that we hope you will enjoy!
We will be adding to this page but we wanted to start out with this excellent recipe.
Hope you like!
Gordon’s Honey, Asian, Key Lime, Baked Chicken
This was so sweet and carmelly, and sticky!
Glossy, Sweet and Delicious!
And, Gordon’s Ginger Beer/Ginger Ale BBQ Chicken
But first, Gordon’s Honey, Asian, Key Lime, Baked Chicken
8 Chicken Thighs
1/2 Cup Honey
2 Tbsp Sweet Soy Sauce
1/2 Cup Soy Sauce (Datu Puti Brand)
3 Tbsp Ginger (grated)
1 Garlic clove (minced)
1/2 Yellow Onion (small dice)
1 Tbsp Sesame Oil
4 Key Limes (zest of 3 and juice of 4)
Ground Pepper to taste
3 Green Onions (sliced)
2 Tbsp Black Sesame Seeds
Chop your garnish of green onions and set aside.
Then peel your thumb of ginger using a spoon.
I works great and only takes off the outside skin of the vegetable. Grate your ginger and save the juice!
In a small sauce pan over medium heat, add your honey and sweet soy sauce.
Sweet soy sauce is a lot like syrup … you probably would put it on some pancakes its so good.
Now add your soy sauce and grated ginger.
Using a wet knife, finely slice your garlic then mince.
Having the knife wet keeps the garlic from sticking to it.
Slice and chop your onion.
Add it to your aromatic sauce and stir.
Now your sesame oil goes into the mix.
Grate your key lime zest, three should be enough! We get ours from our own tree in the backyard. They are in season twice a year.
Use the juice of 4 Key Limes and the add fresh ground pepper to taste.
On a baking sheet pan place your chicken on parchment paper.
Brush your mixture over your chicken to start the glazing process. Be sure to coat it on both sides.
Finish with skin side up and top with some Black Sesame Seeds.
Bake at 350’F for about 20 min.
Cook your mixture for about 20 min. on Medium High temp. or until thick.
During the cooking process your chicken will render a lot of fat and juices and is about 3/4 the way cooked.
Remove the chicken from the pan as it is just steaming in its own juices and won’t get brown.
Replace the parchment paper and place the chicken back onto the new paper.
Brush the chicken on both sides with your glaze.
Place back in the oven for about another 5 min. and brush on your glaze again.
After another 5 min. brush on more glaze and do this again one more time.
Do this in 5 min. increments until the internal temp. of the chicken is 160’F.
The super heated juices of the chicken will go back into the center of the chicken cooking it the rest of the way to 165’F
Place your thick glaze into a large bowl and toss the chicken until well coated.
Top with your sliced green onions and ENJOY!
Gordon’s Grilled Ginger Beer/Ginger Ale BBQ Chicken
On a Beautiful Bed of Lettuce
Gordon Making his BBQ Sauce
1/2 Cup Chopped Onion
1/2 tsp Turmeric
3 Garlic Cloves, Chopped
3 Tbsp. Olive Oil
15oz Can Tomato Puree
1 Cup Sweet Chili sauce
1 Cup Red Wine Vinegar
1/2 Can Ginger Ale
1/2 Can Ginger Beer
1, 6 oz. Can Tomato Paste
1/4 Cup Granulated Sugar
1/4 Cup Brown Sugar
1 Tbsp. Worcestershire Pepper
1 tsp Salt, or to taste
2 tsp Allspice
1/2 tsp Tabasco Sauce
In a large sauce pan place in the olive oil and chopped onion and saute until translucent.
Add the turmeric and garlic and cook for another 3 min.
Gordon Adding the Turmeric
Chopping the Garlic Cloves
Now, add the tomato puree.
Adding the Red Wine Vinegar
Add the Worcestershire Pepper and Allspice
Next add the white and brown sugar.
Now add the sweet chili sauce, and Tabasco, stir well.
Look How Pretty It’s Becoming!
Add the 1/2 can of Ginger Beer, and Ginger Ale
Stir all the ingredients well and cook for about 2o min. on med. heat until sauce is to the thickness of your liking.
Below right I am spraying the grill with non-stick spray made especially for the high heat of the grill.
I turned the grill up all the way to heat the grill to its maximum heat.
Doing this will prepare the grill for the chicken making nice grill marks.
Turn the grill down to Med. heat and place the smooth side of the chicken breasts down on the grill first and brush the BBQ sauce on the breast side showing. You place the non-smooth side down first as the smooth side will be the side facing up which you will present to your guests.
Cook the breasts on the one side for about 8 min. turning part way through the cooking process to make nice grill marks.
Here I am brushing the BBQ sauce onto the breasts.
When you turn them over, brush them with more BBQ sauce and cook until the internal temperature reaches ~158’F
When the breasts rest, the super heated juices which are on the outside of the chicken, will go back inside the chicken finishing the cooking process. The internal temperature will raise to 165’F. This is why you always let the chicken rest before cutting into it because if you do, those juices will simply run out onto your plate.
Here we made a nice bed of red lettuce on top of the platter for the base of the chicken to rest upon.
The lettuce makes for a great presentation.