#asian recipe
Easy Citrusy Garlic Sesame Grilled Chicken
Happy Labor Day Weekend hard working Tumblrs of the world.
This is delicious and delectable! I love grilled meats! Yum. This is a quick marinade. You can put the chicken in the marinade in a ziplock, put it in a cooler bag with some ice, and then grill it fresh when you get to whatever BBQ you might be going to for Labor Day. I like to cook this recipe on the up high rack of the grill, over indirect heat, because the apricot jelly might make the chicken stick to a super hot part of the grill. That being said, more juice and olive oil than jelly and you shouldn’t have too much of a problem with sticking.
In a ziplock bag, 6 or 7 crushed garlic cloves, the juice of 2 whole lemons or 1 lemon and 1 sweet orange or tangerine, a big drizzle of olive oil, a tablespoon apricot jelly or jam, salt and fresh ground pepper, a teaspoon of soy sauce, teaspoon of sesame oil. Mix thoroughly and set aside a small cup of this for final basting on your chicken. You could add extra garlic to that final baste cup for extra flavor and health.
Add chicken pieces to the bag, mix it all together and let marinate in the fridge for about 20 minutes to 1 hour. Don’t go longer with small chicken pieces like the legs or the lemon juice will start to “cook” the chicken a bit, so it gets a weird texture.
Once it’s marinated, place chicken pieces over indirect heat on a hot grill, keep turning and cooking for 10 to 15 minutes, at the ned of cooking time, baste with the reserved marinade. Cook all the way through. I like to make rice with this and grill veggies and tomatoes to go with it.
Yum!
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with leftovers because we love leftovers
Easy vegan meal with the bare minimum
1. What is required:
- 1 block of tofu (I had 180 g. smoked tofu but plain firm/medium tofu is fine)
- ½ small onion
- 2-3 garlic cloves
- 1 tbsp mirin (rice wine)
- 2 tsp rice vinegar
- 2 tbsp soy sauce
- 1 ½ tbsp gochujang (Korean chili paste)
- 1 tsp chili powder (optional)
I added cooked vegetables which I had from the previous meal.
2. Chop the onion and mince the garlic. Add all ingredients except for the tofu in a big bowl and mix well. Try to soften the chili paste. Crumble your tofu into big chunks and add to the bowl.
3. Put it into the fridge and marinade it for at least 20 minutes. The longer the better.
4. Fry the marinated tofu in a frying pan. The secret is you should not stir it too frequently. Let tofu make its own magic ✨ It’s a pretty independent baby. Add it to the pan and let it fry for 3-5 minutes over medium heat. Fry it on another side for other 5 minutes. In the end, I added the cooked vegetables just to heat them up and let them absorb the juice from the tofu.
