Best 7 Five Spice Bbq Chicken With Cucumber Salad Recipes
Welcome to the world of flavors! Are you looking for a delectable dish that tantalizes your taste buds and leaves you craving for more? Look no further! In this article, we'll take you on a culinary journey where we explore the art of preparing a dish that combines the savory richness of five spice bbq chicken with the refreshing crispness of cucumber salad. Get ready to embark on a flavorful adventure as we uncover the secrets behind creating a perfect balance of sweet, savory, and tangy notes that will make your taste buds sing.
Let's cook with our recipes!
CUCUMBER CHICKEN SALAD SANDWICHES
Dress up chicken salad with crunchy cucumber and dill for a summery sandwich that's ready in just 10 minutes. If you're watching salt, omit it from each handheld to save 295 mg per serving. -Eva Wright, Grant, Alabama
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first five ingredients. Place lettuce and tomato on bun bottoms; top with chicken salad. Replace bun tops.
Nutrition Facts : Calories 350 calories, Fat 8g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 930mg sodium, Carbohydrate 42g carbohydrate (9g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
FABULOUS FIVE SPICE CHICKEN
This dish is great on the BBQ or cooked in the broiler at home. The secret is the fresh ginger, star anise, and a touch of sherry.
Provided by MACEO1
Categories World Cuisine Recipes Asian
Time 1h35m
Yield 4
Number Of Ingredients 12
Steps:
- In a blender or food processor, blend the soy sauce, oil, sherry, shallots, garlic, ginger, Chinese five-spice powder, serrano pepper, brown sugar, anise, and salt until smooth. Place the chicken in a large bowl. Pour the blended mixture over the chicken, cover, and marinate at least 1 hour in the refrigerator.
- Preheat grill for high heat.
- Lightly oil the grill grate. Discard marinade. Place chicken on the grill, and cook 10 minutes on each side, or until juices run clear.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 18.2 g, Cholesterol 141.4 mg, Fat 34.4 g, Fiber 0.5 g, Protein 40.1 g, SaturatedFat 8.2 g, Sodium 1146 mg, Sugar 7.8 g
GRILLED FIVE SPICE CHICKEN
Chinese 5-spice powder has a proven track record of awesomeness when combined with smoky, caramelized meats. This grilled five spice chicken recipe is a great example.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken
Time 7h2m
Yield 6
Number Of Ingredients 13
Steps:
- Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
- Whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. Pour into a resealable plastic bag. Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for 6 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Reserve marinade mixture in a small bowl.
- Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. Set aside.
- Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with reserved marinade mixture, and move to indirect heat.
- Grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
- Drizzle vinegar lime juice mixture over the chicken and serve.
Nutrition Facts : Calories 484.2 calories, Carbohydrate 4.4 g, Cholesterol 166.1 mg, Fat 27.3 g, Fiber 0.4 g, Protein 53 g, SaturatedFat 7.6 g, Sodium 457.9 mg, Sugar 0.8 g
FIVE-SPICE ROAST CHICKEN DRUMSTICKS
In Hong Kong they love and are famed for their skill at rotisserie-style cooking, where whole ducks, chickens and pigs, with their entrails, are roasted to a golden or soy color. Many eateries display a range of cooked food in their window fronts to entice diners. Inspired by this style of cooking, my simple five-spice roasted drumsticks make a simple dinner.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a bowl, combine the garlic, ginger, honey, soy sauce, groundnut oil, rice wine, and five-spice powder. Add the drumsticks, and cover the bowl with plastic wrap. Then, let the chicken marinate in the refrigerator for as long as possible. Overnight is ideal, but 10 minutes is fine if you do not have enough time. When ready to cook, preheat an oven to 350 degrees F. Arrange the chicken drumsticks on a roasting pan, and roast for 30 minutes, or until their skins are golden.
CHINESE FIVE SPICE CHICKEN SALAD
This recipe was inspired by a meal that I had at a locally owned cafe. Their chicken salad had that distinctive five spice flavor. This is my adaptation with a bit more kick and colorful diced vegetables.
Provided by marypatlaver
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Debone rotisserie chicken & cut into roughly 1/2" pieces.
- Finely dice all of the vegetables.
- Combine chicken & vegetables in a large mixing bowl. Add salt, all spices & lime juice. Mix with a large spoon to combine well. This is best when allowed to sit overnight for the flavors to combine.
- Serve on baguette slices, pita chips or crackers. If your diet low carb like mine, this is lovely on tomato slices.
Nutrition Facts : Calories 309, Fat 22.3, SaturatedFat 7.9, Cholesterol 98.3, Sodium 506.4, Carbohydrate 4.1, Fiber 1.2, Sugar 2.5, Protein 22.2
GRILLED CHICKEN CUCUMBER SALAD
"I often increase this quick and light yet nourishing grilled salad to serve company," notes Patricia Vatta of Norwood, Ontario.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine salad dressing and dill. Pour 1/4 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 20 minutes. Refrigerate remaining dressing. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6 minutes on each side or until a thermometer reads 170°. Keep warm., Brush 1 tablespoon dressing over apple rings; grill for 1 minute on each side. Divide salad greens and cucumber between two serving plates. Slice chicken; arrange chicken and apple rings over greens. Serve with remaining dressing.
Nutrition Facts : Calories 356 calories, Fat 15g fat (2g saturated fat), Cholesterol 107mg cholesterol, Sodium 551mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 4g fiber), Protein 36g protein.
ROTISSERIE FIVE SPICE CHICKEN
I got this recipe from www.recipe4living.com I haven't try it yet. I love cilantro and lime juice. I had a jar of five spice for years and I never use it because it has cloves and I don't like them; until I tried recipe#151453 and fell in love with it (not with the cloves, but the whole combo). Now I use five spice a lot. I hope is great in this recipe also. Cooking time does not include marinating time. PS: I do not have a rotisserie
Provided by MsPia
Categories Whole Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To make the marinade: In a medium bowl whisk together the marinade ingredients.
- Remove and discard the neck, giblets, wing tips, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 6 to 8 hours, turning the bag occasionally. Remove the chicken from the bag and discard the marinade.
- Truss the chicken with cotton string. Center the chicken lengthwise on the spit and adjust on the rotisserie. Let the chicken rotate over Indirect High heat until the juices run clear and the meat is no longer pink at the bone, 1 to 1-1/4 hours (check the chicken after 30 minutes; if the skin is browning too quickly, reduce the heat to Indirect Medium). When the chicken is fully cooked, turn off the rotisserie and, using barbecue mitts, remove the spit from the rotisserie and slide the hens from the spit onto a cutting board. Be careful not to splatter yourself with the hot juices. Allow the chicken to rest for a few minutes. Cut the chicken into serving pieces. Serve warm.
Tips:
- Use a good quality, thick-cut pork chop for best results.
- Be sure to marinate the pork chops for at least 30 minutes, but no longer than overnight.
- Cook the pork chops over medium heat to prevent them from drying out.
- Use a meat thermometer to ensure that the pork chops are cooked to an internal temperature of 145 degrees Fahrenheit.
- Let the pork chops rest for a few minutes before serving to allow the juices to redistribute.
- Serve the pork chops with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
This five-spice BBQ pork chop recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork chops are tender and juicy, and the five-spice BBQ sauce gives them a unique and flavorful taste. The cucumber salad is a refreshing and light side dish that perfectly complements the pork chops. This recipe is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
