Time 10m Yield 7 Number Of Ingredients 8 Steps:
Whisk together the brown sugar, vinegar, soy sauce, olive oil, Worcestershire sauce, sesame oil, garlic, and pepper until the sugar has dissolved.
Time 10m Yield 7 Number Of Ingredients 8 Steps:
Whisk together the brown sugar, vinegar, soy sauce, olive oil, Worcestershire sauce, sesame oil, garlic, and pepper until the sugar has dissolved.n
Time 10m Yield 4 servings Number Of Ingredients 8 Steps:
For the marinade: Combine the ketchup, sugar, vinegar, Worcestershire, cumin, paprika, garlic, 1/2 teaspoon salt and a few turns of pepper in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking. To cook: Remove the chicken from the bag and grill over indirect heat, covered, until cooked through, lightly charred and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.
Time 10m Yield 7 Number Of Ingredients 8 Steps:
Whisk together the brown sugar, vinegar, soy sauce, olive oil, Worcestershire sauce, sesame oil, garlic, and pepper until the sugar has dissolved.n
Time 1h21m Yield 4 serving(s) Number Of Ingredients 3 Steps:
Place Chicken on cutting board and use a kitchen mallet, rolling pin, or small sauce pot to slightly flatten any thick ends. This ensures even width and even cooking. Pour dressing into large plastic bag. Place chicken in bag with dressing. Seal bag and refrigerate 30 min - 1 hour to marinate. Preheat BBQ to medium heat. Remove chicken from plastic bag and discard marinade. Place chicken on barbeque, cover with lid. Grill 6 to 8 minutes on each side or until cooked through. Brush with BBQ Sauce during last few minutes of grilling time.
Time 6h Yield 10 serving(s) Number Of Ingredients 5 Steps:
In a large bowl mix all ingredients together until well blended. Add in chicken pieces, cover and refrigerate for 6-8 hours. When ready to grill, remove the chicken from the marinade and pat dry with paper towels. Season the chicken with seasoning salt and pepper, then grill. There is enough marinade for up to 10 pieces of chicken. Delicious!
Time 10m Yield 7 Number Of Ingredients 8 Steps:
Whisk together the brown sugar, vinegar, soy sauce, olive oil, Worcestershire sauce, sesame oil, garlic, and pepper until the sugar has dissolved.
Time 50m Yield 4 servings Number Of Ingredients 3 Steps:
Pour dressing over chicken in resealable plastic bag; seal bag. Refrigerate 30 min. to marinate. Remove chicken from marinade; discard bag and marinade. Heat grill to medium heat. Place chicken on grill. Grill 12 to 15 min. or until done (165°F), turning and brushing occasionally with barbecue sauce.
