Asian Chicken Thighs help...

[THoey1963]

Potluck coming up next Monday and I have decided what I want to make before having a plan on how I want to make it. I want to make some Asian Chicken Thigh Bites. Thinking boneless, skinless thighs and some sort of marinade / sauce made with soy sauce, scallions, garlic, ginger, Gochugang. Any suggested recipes?

I plan to marinate Sunday, then grill or smoke Monday during the day. I kinda like the idea of grilling it to get the char, but will admit that smoking it would be easier as I wouldn't have to tend the meat so much. Suggestions?

I thought of cutting the meat up and skewering, but thinking it would be easier to leave the thighs whole to cook, and then cube before putting in the pot. Thoughts?

I need to do a lot, well not like a hundred pounds. Figure enough to fill my 7 quart crockpot to take up there and keep it warm. I have taken that amount of meat before, and that seems like enough. Any guesses on how many pounds I need? Planning to go to restaurant depot this weekend.

 

[Free Mr. Tony]

I've made several pork butts using these two sauces mixed 50/50 for the finishing sauce. Several people have gone out to buy the combo soon after. It's a really good mix for Asian flavors. I get them at fresh market. Not sure if you have those where you are,or where else to find them.

 

[aawa]

Here is my filipino style marinade that I use on pork and chicken skewers. I grill them vs smoke them.

3-4 cloves of garlic minced
1 medium onion sliced thin
1/2 cup of soy sauce
1 tablespoon whole pepper corns
Juice of 1 lemon or lime
1 can of dark soda (i like using dr pepper or barqs)

Marinade pork overnight - 24 hours. Marinade chicken 4hours - overnight.

Cook over direct fire, turning every so often until there is a light char on the tips of the meats.

 

[THoey1963]

Thanks Tony. Haven't seen those before. Think I have all the stuff to make my own sauce. Just need to find a good recipe.

Aawa, that looks like a start to what I am looking for. The wife uses a light soda when making her Korean short ribs. Something about the sugar helping to tenderize the meat.

 

[aawa]

Thanks Tony. Haven't seen those before. Think I have all the stuff to make my own sauce. Just need to find a good recipe.

Aawa, that looks like a start to what I am looking for. The wife uses a light soda when making her Korean short ribs. Something about the sugar helping to tenderize the meat.

The sugars sweeten the meat. The carbonation and the acidity of soda help with the tenderizing. Soda's range from 2.3-4.5+ in acidity range. That stuff really helps break down the meats.

 

[THoey1963]

Ever seen what happens to a tooth over night in some soda? I believe you.

 

[THoey1963]

This looks good. The wife probably already knows how to make it.

http://www.koreanbapsang.com/2015/06/spicy-grilled-korean-chicken.html

 

[The Meeper]

G'day Terry

For a light marinade that doesn't burn too much but packs stacks of subtle flavours and is simple maybe consider

Lime juice
Light soy
A bit of hot sweet chilli sauce
Smashed ginger
Smashed garlic
Chopped basil
Bit of coriander / lemongrass
About 1 tablespoon of coconut cream per 1 tbsp of the above

I use this on prawns as well cooked in banana leafs

Just the way nanna made and it floors everyone

Brgds
Steve

 

[Shagdog]

This works good on thighs... Sauce towards end of the cook

http://www.bbq-brethren.com/forum/showthread.php?t=195502

 

[THoey1963]

That looks good too Shag. Let me see what the wife thinks and we'll go from there. Thanks!

 

[THoey1963]

I showed the wife the Korean recipe I posted above, she already knows how to make it and we have almost all the ingredients on hand. Sounds like that's what I'll be making.

Any suggestions to the other three questions from my original post?

I plan to marinate Sunday, then grill or smoke Monday during the day. I kinda like the idea of grilling it to get the char, but will admit that smoking it would be easier as I wouldn't have to tend the meat so much. Suggestions?

I thought of cutting the meat up and skewering, but thinking it would be easier to leave the thighs whole to cook, and then cube before putting in the pot. Thoughts?

I need to do a lot, well not like a hundred pounds. Figure enough to fill my 7 quart crockpot to take up there and keep it warm. I have taken that amount of meat before, and that seems like enough. Any guesses on how many pounds I need? Planning to go to restaurant depot this weekend.

 

[aawa]

The skewers will add more time to your prep because you will have to cut into the proper piece and then skewer. Also when you have a lot of skewers on the grill, it sucks to have to turn them all.

For that reason I would lean to doing boneless thigh, marinaded all for the sake of prep ease.

I would take the time to grill the thighs versus smoking them. Asian style bbq is typically grilled and not smoked. The char on the edges along with the marinades go so well together.

After grilling, I would just do a rough chop/slice versus cubing. This will allow you to process it faster.

As for amounts, I can't visualize the size of a 7qt stock pot and can't make an guesstimate on it. Hopefully someone else can chime in.

 

[THoey1963]

I think I am leaning that way too. Whole BS thighs marinated, and grilled. Might take me a couple cycles to cook them all, but I too like that little char.

Going to go to Restaurant Depot for the meat tomorrow. I have some two gallon Ziploc bags. Trying to think if one bag or two would be enough. I am thinking I can always vacuum seal and freeze any leftover, uncooked, marinated meat.

 

[THoey1963]

Picked up a forty pound case of BS thighs at RD today. A lot more than I need, but I'll vacuum seal some up and freeze it for later.