Friday, May 27, 2011

Grilled Asian Chicken with Vegetables

served with Cilantro Coconut Rice
The great thing about this recipe is that it comes with another recipe for Asian Chicken Noodle Salad built right in (that uses the leftover dressing and chicken). So you can have a nice, hot meal fresh from the grill one night and enjoy a delicious cold noodle salad the next day. I thought that was pretty great, so I made both. It was a bit much to put all in one post, so I'll post that one tomorrow. This dressing is so scrumptious...I still have a little left in my fridge and I'm looking forward to using it this weekend on a green salad.

Makes 4 servings (plus leftovers)

Remember to reserve two grilled chicken breasts and 1 cup Mango-Sesame Dressing
to use in the Asian Chicken Noodle Salad (I'll post it tomorrow).

8 (1/3-inch-thick) rounds red onion
8 large shiitake mushrooms, stemmed
8 red radishes, trimmed and halved
4 baby bok choy, halved lengthwise
1 large orange bell pepper, cut lengthwise into 8 strips
1 1/2 cups Mango-Sesame Dressing (see recipe below)
6 boneless chicken breast halves (with or without skin)
oil for brushing on grill

1.      Arrange all vegetables on large rimmed baking sheet. Brush vegetables lightly on both sides with 1/3 cup Mango-Sesame Dressing; sprinkle with salt and pepper.
2.      Arrange chicken on sheet of foil. Brush both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper. Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature.
3.      Brush grill rack with oil (or spray with nonstick spray) and heat barbecue (medium-high). Grill vegetables until just tender, turning occasionally, about 8 minutes for onion rounds and 4 minutes for mushrooms, radishes, bok choy, and pepper strips. Return all vegetables to same baking sheet.
4.      Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let stand 5 to 10 minutes. Cool 2 chicken breasts; wrap and chill for Asian Chicken-Noodle Salad.
5.      Arrange remaining 4 chicken breasts and vegetables on platter. Serve with remaining dressing.

Makes 2 cups

1/3 cup vegetable oil
3/4 cup Major Grey’s mango chutney
6 tablespoons unseasoned rice vinegar
3 large garlic cloves, peeled
6 3/4 teaspoons soy sauce
1 1/2 tablespoons Asian sesame oil
1 1/2 teaspoons Dijon mustard
1 teaspoon dried crushed red pepper, or more to taste
salt and black pepper to taste

Combine all ingredients in blender. Cover tightly; blend until dressing is smooth. Season to taste with salt and pepper. Can be made 1 week ahead. Cover and chill.

slightly adapted from Selma Brown Morrow
dressing ingredients in the blender
(This is double the recipe.)
dressing blended
They didn't have baby bok choy at the store, so I cut up a large bok choy.
orange pepper
I happened to have leftover already sliced shiitake mushrooms,
so I used those. But I do recommend using the whole ones
(they're just easier to grill). I also didn't have any radishes (too
bad, I was looking forward to seeing what those are like grilled).
vegetables with dressing
chicken with dressing
raw chicken on the grill
raw vegetables on the grill

It helps to use some kind of grill basket. Honestly,
I can't imagine throwing these directly onto the rack
(I think you'd be picking charred vegetables
out of your grill for the next few days).
chicken ready
vegetables just about ready


Judie Cleland said...

I love that you cook something and I follow shortly thereafter. This will be one of our Sunday night dinners in the near future. You are doing the menu "thinking" for me.

Susan said...

Thinking is overrated...glad I can help!

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