It’s Thanksgiving in less than one week..
(Hello Captain Obvious!)
But, can we forget about it… for just a moment? Can we forget about the food and the family that is to be expected?
Pretty please?
Can we forget about sweet potatoes, and pumpkin, and turkey?
For just a moment, let’s think about chicken.
More specifically, Asian chicken.
Most specifically, Asian marinated chicken in foil triangles.
The blogs have been covered in Thanksgiving recipes, but let’s be honest, there are many meals to be consumed before we get to Thanksgiving, and not all of those meals will have cranberries and turkey stuffing in them.
This is a great quick recipe. When I was a kid my family used to go to this Asian buffet called China Jade. They had these little foil triangles that contained a small piece of tender chicken inside. At the end of the meal we would have huge mounds of foil on the table… and full bellies!
Asian Chicken Foil Triangles
yield: 2 portions (20 triangles)
3 Chicken Legs
Marinade:
1/4 cup Soy Sauce (I prefer low sodium soy sauce)
3 TBS Hoisin Sauce
2 TBS Brown Sugar
1 tsp Ginger, minced
1 tsp Garlic, minced
1 tsp Salt
1 tsp Red Pepper Flakes
1. Using a sharp knife, cut the meat off the chicken legs. You will be able to get one large piece (which you will then be able to cut up in smaller pieces), but then there is more meat that has to be cut off the bone. The pieces should be about the size of your thumb.
2. Put the chicken in a ziplock baggy and pour the marinade directly in the baggy. Seal the bag and use your hands to push the marinade all over the chicken. Let marinate at least 30 minutes.
3. Cut up foil squares that are about 4 inches by 4 inches. Place one piece of chicken in the center of each foil square and fold like a triange, sealing the corners as tight as you can.
4. Place on a baking sheet and turn on your broiler (or grill). You can broil for 4 minutes on each side, or grill for 4 minutes on each side. Let cool 1 minute. Enjoy opening your foil triangles!
You can use chicken breast in this recipe, but I think the dark meat is what makes it so delicious and tender. The foil triangles are fun to tear apart also. You can serve this as dinner, serve them at parties, and make them ahead of time also!
