Vietnamese-inspired Grilled Chicken and Spring Veg Medley
Equipment
- blender
Ingredients
- 1- inch piece fresh ginger peeled and grated
- 4 cloves garlic minced
- 2 shallots chopped
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon five-spice powder
- 3 tablespoons soy sauce
- 2 tablespoons dry sherry
- 2 small chickens halved
- Baby snow peas
- Baby carrots
- Sliced mushrooms
- Tender young green beans
- Celery julienne sliced
Instructions
- In a blender or mini food processor, combine ginger, garlic, shallots, brown sugar, and salt.
- Blend into a smooth paste.
- Transfer the mixture to a large bowl.
- Mix in pepper, five-spice powder, soy sauce, and dry sherry.
- Add the chicken halves, ensuring they are evenly coated.
- Cover and refrigerate for several hours or overnight to let the flavors meld.
- Preheat the grill.
- Grill the chicken halves, bone side down, about 4 inches above the heat source for approximately 20 minutes.
- While the chicken is grilling, mix the baby snow peas, baby carrots, sliced mushrooms, tender green beans, and julienne-sliced celery together.
- Sprinkle with a bit of grated ginger and drizzle with soy sauce and sherry.
- Place the mixed vegetables in a vegetable cooker or wrap in aluminum foil and place on the grill for the last 10 minutes.
- Turn the chicken and continue grilling for another 20 minutes or until done.
- Serve the Vietnamese-inspired Grilled Chicken and Spring Veg Medley with jasmine rice for a complete and vibrant meal.
Notes & Wine Advice
Wine Advice:
Pair this lively dish with a light-bodied Pinot Grigio. The crisp and refreshing notes of the wine complement the vibrant flavors of the Asian-inspired spices and the variety of spring vegetables.
Nutrition values
Calories: 420 kcal | Carbohydrates: 20 g | Protein: 30 g | Fat: 18 g | Sugar: 8 g