Vietnamese-style Grilled Chili-Lime Wings

This is one of those dishes that try my patience.  Not because it's hard to make, but because it's easy.  Easy to prepare, easy to marinate, easy to ruin.  The high sugar content of this dish, due to both the honey and the brown sugar, lends itself to burning quite easily if you're not careful or impatient.  Therefore, don't try to force the chicken to be done right quickly, or you're liable to end up with charred skin on the outside and raw poultry on the inside.  The key to this is to cook it slowly, over indirect heat.  And to pack some patience in your back pocket, because this should be marinated overnight, and takes about an hour to cook.  But if you do it right, you will be in heaven.  ;)

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Ingredients:
Marinade --
1 C lime juice
2 C soy sauce
¼ C Thai chili sauce (NOT the same as Sriracha ... this is sweeter and not as hot)
½ C honey
1-2 Tbsp garlic (3-4 cloves), finely chopped
¾ C brown sugar
2 Tbsp fish sauce
2 Tbsp sesame oil
Approx. 20 wings, cut up into sections (can also use a whole fryer chicken)

Finishing/Dipping Sauce --
1½ C warm water
½ C sugar
2 Tbsp Thai chili sauce
2-3 Tbsp fish sauce

Directions:
Whisk all the ingredients for the dipping sauce together.  Pour into an air-tight container and set aside.

Whisk all the liquid ingredients for the marinade except the honey together.  Warm the honey in the microwave about 30 seconds, then add to the rest of the marinade and whisk well until fully incorporated.  Immerse wings (or chicken pieces) in the marinade overnight in an airtight container, turning over once after at least 6 hours and at least 4 hours before cooking time.

Preheat grill.  If using a gas grill, turn on all burners on high so that it gets nice and hot inside.  If using charcoal, use a large amount so that it gets really hot.  When grill is ready, move charcoal to one side, or turn off one set of burners on a gas grill.  Place wings on the side that no longer has direct heat.

Cover.  Let cook for 20 minutes, then flip and cook for another 25 minutes.  Be sure heat is an even temperature and does not cool off too much, or else it will take even longer to cook.  After the 45 minutes are up, wings (or chicken pieces) should be a nice caramel-brown color.  If there's still some pink in the chicken, flip and keep on the heat another 5-10 minutes. Place the wings over the side with the heat, 4-5 minutes, then flip and continue another 4-5 minutes.  Do not let the chicken burn, which is easy to do thanks to the high sugar content.

How a whole fryer looks after marinating and grilling.

Remove wings (or chicken) from heat and serve with the finishing sauce for dipping.  Ideal with grilled or roasted vegetables, plain rice or noodles.

Served with a side of roasted sweet potatoes with diced onions and bacon.

Mmm...mmm...tasty!

Serves 5-6 people (depending on how hungry they are!)  ;)

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GBAdams
06/05/2013

Chicken Adobo by Germ

So here is yet another recipe I thought I had already posted on Mélange, but it turns out I was wrong.  I did publish it as a note on my Facebook page, but forgot to replicate it to my blog, once it was created.  Oops!

Filipino Adobo, unofficially known as the national dish of the Philippines, has its roots in Spanish cuisine, but its preparation and flavor is entirely Filipino. Although it also shares a name with some Mexican dishes, they are not the same by any stretch.

This is by no means the only way to cook The Philippines' national dish; this is just how I've prepared it since I was in college. There are so many varieties based on region and preference. Some more spicy, some with more savory elements (like fresh herbs, etc.). However, all share two main, basic ingredients: soy sauce and vinegar. It's the vinegar that sets this dish apart and gives it its unique flavor. I make it with sugar so it ends up a sort of adobo/sweet-and-sour hybrid. Very popular at pot lucks.  You can modify it according to your own tastes, either using less sugar or omitting it altogether.  Just don't take out the vinegar.  ;)

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Ingredients:
1 whole fryer chicken, cut up (about 8-10 pieces, depending if you cut up the split chicken breasts)
4-5 cloves garlic, chopped
2-3 white onions, roughly chopped - larger slices
1 Tbsp peppercorns
3-4 Bay leaves
2 Tbsp sesame oil (or enough to barely coat bottom of pan or pot)
1 C soy sauce (use gluten-free variety to make this a GF dish)
1 C apple cider vinegar
1 C sugar
1 C warm water
White sticky rice

Directions:
In mixing bowl or large measuring cup, combine soy sauce, vinegar, sugar and water. Set aside.  In stock pot or dutch oven, heat to medium high, add sesame oil, then add chicken.  Brown one side.  Flip, then add garlic and continue to brown other side.  Add onions, soy sauce mixture, peppercorns and bay leaves.  Bring liquid to a boil, then reduce heat to simmer for a minimum of 15 minutes, or until onions begin to turn translucent.  Serve with rice.

Serves 6-8.

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GBAdams
03/08/2010

Chicken Adobo (Adobong Manok)

This is by no means the only way to cook The Philippines' national dish.  There are so many varieties based on region and preference.  This is just the way I prepare it.  :)

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Ingredients:
1  whole fryer chicken, cut up (about 8-10 pieces, depending if you cut up the split chicken breasts)
4-5  cloves garlic, chopped
2-3  white or yellow onions, roughly chopped - larger slices
1 Tbsp peppercorns
3-4  Bay leaves
2 Tbsp sesame oil (or enough to barely coat bottom of pan or pot)
1 C  soy sauce
1 C apple cider vinegar
1 C sugar
1 C warm water
White sticky rice

Directions:
In mixing bowl or large measuring cup, combine soy sauce, vinegar, sugar and water. Set aside.  In stock pot or dutch oven, heat to medium high, add sesame oil, then add chicken.  Brown one side.  Flip, then add garlic and continue to brown other side.  Add onions, soy sauce mixture, peppercorns and bay leaves.  Bring liquid to a boil, then reduce heat to simmer for about 10-15 minutes, or until onions begin to turn translucent.  Serve with rice.


Serves 6-8.

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GBAdams
03/08/2010