Butterflied Asian Chicken
Recipe courtesy Sandra Lee, 2008
Show: Semi-Homemade Cooking
Episode: International Show
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- Recipe categories: Poultry, Chicken,
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Average Rating:
Total Reviews: 12
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By jmthurmon
Metairie, LA
on March 01, 2013
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Wonderful!!! The skin was crispy the chicken was moist... A huge success in this household!
By sexton_nancy_15...
Roselle, IL
on December 02, 2011
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I added scallions and garlic and used fresh minced ginger, used my favorite Koon Chun brand Hoisin sauce - it was still very easy to make.
It was awesome. Forget your old boring bbq chicken and go Asian, this was great!!
By angela_11530820
Marblehead, MA
on March 21, 2010
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First time ever putting a whole chicken on the grill. So fun. This was so delicious - my only comment is be sure to make extra glaze to dip the chicken in later!
By fitkick
Mohrsville, PA
on May 31, 2009
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Made this last evening for my family, it was moist and had a really good flavor. The outside did burn but this was not a problem for me since I never eat the skin, and my husband likes the burned flavor. I will without a doubt make this again.
By Chef #1003254
sea girt, NJ
on May 27, 2009
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Horrible flavor not to mention how badly it burned on the grill. Her kitchen gets me dizzy, her constant laugh after every word gets me annoyed and her recipes make me nauseous. Why is she still on here. Her magazine is great and she should stick with just that. Way better at design than cooking.
By bcoulstring_1679337
rockland, MA
on August 04, 2008
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I made the recipe using a whole chicken breast and it came out great. The flavor was very good and the meat was very moist. I rubbed some of the spice mixture under the skin. I did have an issue butterflying the breast but I did the best I could. I will definatley make this again.
By kristen7_10742250
Woodstock, GA
on July 23, 2008
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I will admit that in an effort to make this dish healthier I used skinless boneless chicken breast instead of the whole chicken. My chicken came out very bland and boring, we had to pour extra hoisin sauce on it so we would eat it. This recipe was NOT a keeper for me.
By wayjo76_9665510
Castle Rock, WA
on April 28, 2008
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I am preparing this, for the 2nd time, as I speak. The first time was a disaster, the skin burned all to heck and was bloody when cut into. I had to finish cooking it off in the micro.
I knew I wanted to do this again as I did the "dahh" thing the first time, grilling it at to high a temp, it needed to be much lower than medium. I am preparing it on an indoor grill and keeping it at between 200 and 250. Think it's going to take a bit longer than 45 minutes as Susan's approximate indicated. I am on the fifth turn and it is absolutely gorgeous, so far so good.
By Christine4108
Westwood, NJ
on April 23, 2008
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I made this for my family and it got mixed reviews. My son liked it my husband not so much. I liked it but I love Asian cuisine. I did two things differently one was I used breasts on the bone and drumsticks only. The second thing is since my outdoor grill isn't ready yet I put them in the oven. I put the sauce on halfway through cooking time and then again at the last 10-15 minutes so it wouldn't burn. Overall it was simple and tastey.
By alikat333
Lafayette, LA
on April 13, 2008
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This was a nice change of pace from traditional BBQ chicken. I used chicken pieces, and grilled them on the BBQ. The trick, as with any BBQ chicken, is to not put it over direct heat and put the sauce on towards the end. Takes awhile to cook. Boyfriend loves this chicken. Served it with rice and grilled asparagus.