Twice-Glazed Asian Barbecued Chicken

I’m still on the Food and Wine magazine’s Best New Chefs of 2010 train and last night didn’t disappoint. I’m trying to eat a little healthier these days so when I came across this Twice-Glazed Asian Barbecue recipe from Chef Mike Sheerin of Chicago’s very own Blackbird (I will go there someday as my cat is my witness!), I thought it looked like a perfect, simple and healthy weeknight meal.

The barbecue sauce is quite different with its Asian spices of oyster and soy sauces but you know what, it still came out spicy and barbecue-ish all the same. I went rogue on y’all last night however. I couldn’t find skin-on boneless chicken breasts so instead chose bone-in, skin-on. Also, a mother of a storm rolled through Austin last night so instead

of the suggested grilling, I salt and peppered the three chicken breasts on a pan and roasted at 400 degree for 20 minutes. I then glazed the first side of the chicken with the sauce and cooked for five minutes. I then flipped the chickens over and glazed the other side and cooked for five more minutes. I repeated two more times until I was out of sauce and then let the chicken rest for 10 minutes. These were huge honking chicken breasts so if you plan to follow my method just make sure you check the chicken until the juices run clear and let it rest accordingly.

David and I had The Lex over last night for dinner and the three of us loved this! The chicken was very moist and the sauce was excellent. I could see this sauce working even on an Asian-inspired turkey burger…yeah I’m so going to try that. We also made the suggested accompanying salad of a Cucumber-Cherry Salad but instead I made with cherry tomatoes and it was still delicious. The Lex also made some bombtastic bok choy that was wok-seared with garlic, red pepper, soy sauce, sriracha and sweet chili sauce. Perfect little plate of food if I do say so myself.Up next poodles I made a coconut jam with padan leaves…intrigued? So was I. More to come.

Cooking Inside the Lines

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