Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, mike's glazed asian chicken over rice. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Mike's Glazed Asian Chicken Over Rice is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Mike's Glazed Asian Chicken Over Rice is something that I’ve loved my entire life. They’re nice and they look wonderful.
I baste the meat a few times and save the yummy asian sauce to drizzle over the rice. This is seriously the best chicken recipe I've ever made! This fabulous barbecued chicken recipe has an Asian-style barbecue sauce that's made with oyster sauce, soy sauce, roasted garlic and toasted black. Instead of the usual smoky-sweet tomato-based barbecue sauce, Mike Sheerin of Chicago's Blackbird bases his Asian-style version on oyster sauce.
To begin with this particular recipe, we must prepare a few ingredients. You can have mike's glazed asian chicken over rice using 32 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Mike's Glazed Asian Chicken Over Rice:
- Prepare ● For The Proteins
- Take 4 EX LG Chicken Thighs [bone in]
- Prepare ● For The Marinade
- Take 1/2 Cup Teriyaki Sauce
- Make ready 1/4 Cup Hoisin Sauce
- Take 1/4 Cup Oyster Sauce
- Get 2 tbsp Garlic Chili Sauce
- Prepare 1/8 Cup Brown Sugar
- Prepare 1 tbsp Dark Soy Sauce
- Make ready 1 tbsp Dried Chives
- Get 1 tbsp Dried Cilantro
- Prepare 1 tbsp Dried Thai Basil
- Get 1/2 tbsp Granulated Onion Powder
- Prepare 1/2 tbsp Granulated Garlic Powder
- Prepare 1/2 tbsp Cracked Black Pepper
- Get 2 tbsp Dried Thai Chilies Or Dried Jalapeño Peppers
- Prepare ● For The Sides / Options / Toppings
- Get as needed Fresh Thai Basil Leaves
- Get as needed Fresh Cilantro Leaves
- Take as needed Fresh Chives
- Make ready 1/4 tsp Chinese 5 Spice
- Make ready 1 tsp Sesame Oil
- Make ready as needed Sesame Seeds
- Make ready as needed Fresh Chives
- Prepare as needed Jasmine Fried Or White Rice
- Prepare ● For The Kitchen Equipment
- Get as needed Non-Stick Spray
- Take 1 Cookie Sheet [foil lined]
- Get 1 Digital Thermometer
- Take 1 LG Gallon Sized Ziplock Bag
- Prepare 1 Lifted Rack
- Get 1 Pair Tongs
Drizzle the remaining sauce over the chicken and vegetables, it's delish. This marinade would work with chicken thighs or wings as well, but I don't recommend using. Serve over rice, topped with green onions and sesame seeds. Notes. *Sriracha hot sauce is available at most grocery stores and Wal-Mart.
Instructions to make Mike's Glazed Asian Chicken Over Rice:
- Rinse your de-thawed chicken. Pat dry and trim any excess fat and discard.
- All sauces needed pictured.
- Add all ingredients in the Marinade section to a large Ziplock bag and massage well. Add your chicken thighs and massage until chicken is fully coated in sauce. Marinate for 2 hours in fridge. Turn bag occasionally.
- Prepare your choice of rice and make as per manufacturers directions.
- Preheat oven to 425°. Place chicken on a non-stick lifted rack. Add fresh Cilantro and Thai Basil leaves to tops if desired. Bake 35 minutes. Or, until the internal temperature of your chicken is at 165° at its thickest point.
- Serve chicken over rice and garnish with fresh Cilantro, Thai Basil and chives. Enjoy!
Serve over rice, topped with green onions and sesame seeds. Notes. *Sriracha hot sauce is available at most grocery stores and Wal-Mart. The tasty Asian-inspired glaze gives these chicken thighs a mahogany sheen. Rich thigh meat is Then used our Traeger grill to grill them. Served with Garlic and Ginger Rice and a Thai cucumber View image.
So that is going to wrap it up for this exceptional food mike's glazed asian chicken over rice recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!