Grilled Asian chicken or pork Essay

Grilled Asian Chicken or Pork Aromatic seasonings flavor the meat. 6
cloves garlic, minced or pressed 1/3 cup chopped fresh cilantro 2
teaspoons whole black peppers, lightly crushed 2 teaspoons soy sauce 1
teaspoon sugar 5 tablespoons salad oil 2-1/2 pounds chicken breasts or
thighs, or 1-1/2 to 2 pounds bone-in-shoulder or loin pork chops cut 3/4
inch thick 1 tablespoon wine vinegar


In a blender or food processor, whirl garlic, cilantro, peppers,
soy, sugar, and 1/4 cup of the salad oil until a paste forms. Set aside
1-1/2 tablespoons of the seasoning paste.



Spread remaining paste evenly all over chicken (slip some under
skin) or pork. Cover and chill at least 4 hours or as long as
overnight.

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Lay meat on a grill 5 to 6 inches above a solid bed of hot coals;
turn as needed to brown evenly. Cook until meat at bone is no longer
pink (cut to test); allow 20 to 30 minutes for chicken, about 15 minutes
for pork.



Mix reserved paste with remaining 1 tablespoon oil and the vinegar.
Spoon onto meats and serve.

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