Asian-Style Brined Chicken Hindquarters with Sesame-Cilantro Aioli

Asian-Style Brined Chicken Hindquarters with Sesame-Cilantro Aioli Enlarge Image
Makes:
8 servings
Serving Size:
1 whole chicken leg and 1 tablespoon pesto
Prep:
25 mins
Marinate:
8 hrs to 24 hrs
Stand:
3 mins
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Asian-Style Brined Chicken Hindquarters with Sesame-Cilantro Aioli

Ingredients
1
cup reduced-sodium soy sauce
1
cup honey
1/4
cup curry powder
1/4
cup minced fresh ginger
3
tablespoons ground coriander
3
tablespoons chili-garlic paste or 1 tablespoon crushed red pepper
1
tablespoon dried orange peel or 2 tablespoons finely shredded orange peel
8
whole chicken legs (drumstick and thigh), skin removed
 
Nonstick cooking spray
1
recipe Sesame-Cilantro Pesto

Directions

  1. For brine, in a large stock pot (big enough to hold the chicken) bring 2 cups water to boiling. Remove from heat; stir in soy sauce, honey, curry powder, ginger, coriander, chili-garlic paste, and orange peel. Cover and let stand 5 minutes. Stir in 3 cups ice-cold water.
  2. Submerge chicken in the brine. If necessary, weigh down the chicken by placing a small plate on top. Cover and marinate in the refrigerator 8 to 24 hours. Remove chicken from brine; discard brine. Pat chicken dry with paper towels. Let stand at room temperature 30 minutes before grilling.
  3. Coat unheated grill rack with cooking spray. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place the chicken on the grill rack over the drip pan, overlapping pieces as necessary. Cover and grill 50 to 60 minutes or until an instant-read thermometer inserted in the thickest part of the leg registers 180 degrees F, turning and rearranging pieces once halfway through grilling time. (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Place chicken on oiled grill rack over the burner that is turned off, overlapping pieces as necessary. Grill as above.)
  4. Serve chicken with the Sesame-Cilantro Pesto.

Sesame-Cilantro Pesto

Ingredients

2
green onions, cut up
1/4
cup unsalted roasted peanuts
1
tablespoon chopped fresh peeled ginger
1
clove garlic, peeled
1 1/2
cups snipped fresh cilantro
1/2
cup fresh mint leaves
1
tablespoon water
1 1/2
teaspoons canola oil
1/2
teaspoon fish sauce
1/4
teaspoon crushed red pepper
2
teaspoons toasted sesame oil

Directions

  1. In a food processor combine the green onions, peanuts, ginger and garlic; cover and pulse until finely chopped. Scrape down the sides with a rubber spatula. Add the cilantro and mint; pulse until finely chopped. Add water, canola oil, fish sauce and crushed red pepper; puree until nearly smooth. Transfer to a bowl and stir in the sesame oil.

Nutrition Facts

(Asian-Style Brined Chicken Hindquarters with Sesame-Cilantro Aioli)
    Per serving:
  • 303 kcal cal.,
  • 12 g fat
  • (3 g sat. fat,
  • 4 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 184 mg chol.,
  • 332 mg sodium,
  • 7 g carb.,
  • 1 g fiber,
  • 5 g sugar,
  • 40 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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