Grilled Asian Chicken legs...the chicken wasn't from Asia, the flavors were Asian-inspired ;)
Chicken Legs- as many as you need
Olive Oil-1/3 c.
Peanut Butter-1/3 c.
Garlic- 3 cloves, minced
Ginger- 2" pc., minced or grated
Honey- 1 Tbs.
Rice Vinegar- 1/4 c.
Sesame Oil-2 Tbs.
Roasted Bamboo Sea Salt & Black Pepper- to taste
Red Chile Flakes- to taste
Measurements are approximate, I basically just whisked up a bit of these things and then poured over the chicken legs. Let marinate for ~1-2 hours. Heat your grill or grill pan. Add legs and cook until done. While your chicken is grilling, make your fried rice....
Special Fried Rice by Donna from My Tasty Treasures
1 quart cooked rice I used Jasmine
3 Tbs. vegetable oil
4 eggs, beaten
3 cloves garlic, chopped
1" pc. of ginger, minced
1 c. shredded carrots
1 1/2 red bell peppers, diced
6 scallions, sliced thin on the bias
1 c. frozen peas
1/3 c. (or more) Tamari
Heat large non-stick skillet over high. Add 1 Tbs. vegetable oil. Add eggs, scramble and remove. Add rest of oil to pan. Add garlic, ginger, carrots, scallions.Fry to your liking then add rice.Incorporate the eggs.Cook all for another couple of minutes. Add peas and tamari and cook another minute.
While all of that was going, I added some oil to a pan with chopped garlic, ginger and crushed red chiles. Then I added thinly sliced crimini mushrooms, bok choy, yellow bell pepper and some bean sprouts. Stir fry them up to your liking.Serve everything together for one great meal!
****Tomorrow is the final day to enter my giveaway (mmmm....cupcakes) celebrating my 101st post!****
I am also entering my Grilled Asian Chicken Legs in The Great Peanut Butter Exhibition #7!