![Grilled Asian-inspired Chicken Legs + Special Fried Rice Grilled Asian-inspired Chicken Legs + Special Fried Rice](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExD3uXO7yvRI_pOfgFN15K44S95hTFGVT559eiTHGiQzigmoe6ugnkEaY2MwJgivqoWZKz3RGJC0n3QPPRtLGDoYBsbM_1wt4uYTrH6GEPzWwBa972uG8w7jiEFgZgzbNPtCD1q9w1lZw/s640/asian+flavors+plate.jpg)
Well, here I am...no longer on borrowed (computer) time {yippee}. Now...still playing catch-up. It's just so hard to get things done when pesky little things...like jobs...get in the way. The only good thing about not having a working computer in the house for a few days was that I got so many other things accomplished.
I finished our latest Cook the Books Club selection in 2 days (now what to make!), I cleaned up the dust bunnies, er ah...cat hair whisps... in places I had been neglecting, I even watched some t.v.
Asian-inspired Grilled Chicken Legs
Grilled chicken legs that have been marinated in a combination of Asian-inspired flavors.
![](http://assets.pinterest.com/images/pidgets/pinit_fg_en_rect_red_20.png)
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Prep Time: 5 minutes + 2 hours to marinat
Cook Time: 30 mins
Keywords: grill entree chicken peanut butter Asian
Ingredients (serves 4-6)
- 10 Chicken Legs
- 1/3 cup olive oil
- 1/3 cup peanut butter
- 3 cloves garlic, minced
- 2" piece ginger, peeled and minced or grated
- 1 tablespoon honey
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red chile flakes
Instructions
Place chicken legs in a gallon-sized baggie or a baking dish.
Whisk all of the marinade ingredients together and pour over the chicken legs. Seal or cover and let marinate in the fridge for 2-4 hours.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiZWZUcP-oAdH4Xtnb78cF1dGFdleCeEAFN_1AcvVqO86IDABEA35HHQ-oArFzzhGnCPMqJoShl335Jk-_9QmAyLDHjvlfGXiC1kSEvKr5V06jduhHn0PUQVHkXXjZpnWAqWvkyl_h9sYc/s640/chix+in+marinade.jpg)
Heat your grill or grill pan to medium-high heat. Lift the legs out of the marinade and place on hot grill or pan, turning often, until cooked through, ~30 minutes (should register 165° F on an instant read thermometer).
I discarded the leftover marinade, but next time I may try pouring it into a small pan and bring to a boil, then cooking until reduced to a thick sauce to brush on during the last couple minutes of cooking time.
![Special Fried Rice Special Fried Rice](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIqSINlRgZ2XBkgOPr0pT6o4c62jelQ8yEyBsyFnTcERZt0zX87nFYDO_2HR4VwDIOydLP8rgnaZK2aeCGg-sjSt1p9JDS2alYrBaXklGmg4E8xDN4Dd2xbGeMU3fxYaZkXY6gvSsxFkw3/s400/fried+rice+finished.jpg)
Special Fried Rice
Whip up a batch of this delicious fried rice to accompany your favorite Asian-inspired dish.
![](http://assets.pinterest.com/images/pidgets/pinit_fg_en_rect_red_20.png)
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Prep Time: 5 minutes
Cook Time: 10 minutes
Keywords: stir-fry side rice eggs Asian
Ingredients (serves 6-8)
- 1 quart cooked rice (Jasmine rice is nice here)
- 3 tablespoons vegetable oil, divided
- 4 large eggs, beaten
- 3 cloves garlic, chopped
- 1" piece of ginger, peeled and minced
- 1 cup shredded carrots
- 1 1/2 red bell peppers, diced
- 6 scallions, sliced thinly on the bias
- 1 cup fresh or frozen peas
- 1/3 cup Tamari or low sodium soy sauce, or more to taste
Instructions
Heat large non-stick skillet over high heat.
Add 1 tablespoon of the vegetable oil. Add eggs, scramble and remove.
Add the remaining oil to the pan. Add garlic, ginger, carrots, scallions. Stir-fry until just tender, 2-3 minutes. Stir in the rice.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWs3Cc8p_Pm90WWyRDXGsmQctWazVlssWm0H3z1N7rmOhd6XQpPck0rGOBskyRPcfw9OKspASFghhbzF4aN6OLe8Q1TvOERbHCJQ6KO-rPIxuIYUirkHZXnNZvujS3uYNF5ItpTebBZdg/s1600/fried+rice+1.jpg)
Incorporate the eggs into the rice. Let everything cook for another couple of minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCurGjOu4hGs1adgRGVol37nCrP3j4ZloI9HzYjHLigKedeGaRDXNqI-D_4HqDjuzJp1sCcrrqIdQAw2mgx5IBW9eiI4LVk6f1sDdo40aOjcTkltzlKsvtK1v3j_wCwaNpd91BPMsU2j8s/s1600/fried+rice+2.jpg)
Stir in the peas and tamari, then cook for another minute before serving.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSqW0HD_IxnePPGiTAD60fVDE6QYg5pA-28a1maGQ9zoACgzqBGP_SrGJc8VxWNa51xIThGN3dM1n59UVaDADOAjINYsT4folkH31ELG3AxbJrj4kZyz1J2uCsHLuNa6QNBh1Hmd5eSdRm/s1600/fried+rice+3.jpg)
-slightly adapted from My Tasty Treasures
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8nOQ5VE6DFa7UiY68cMpSme-PRXC5q-qpH6p8sInyFNaHJL0nNfe075sCtFog9S9MLQ3eRMvDSSEVaLCuGKJ7z5h4ntOGoF_c0D8u7IkvHQhw4qOT_fcuvZCFWB9yjLlGRAjrO43bbU0/s1600/stir+fry+veg+1.jpg)
Serve everything together for one great meal!
![Grilled Asian-inspired Chicken Legs + Special Fried Rice Grilled Asian-inspired Chicken Legs + Special Fried Rice](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNaC6UtcS2z2VmG0atvgPHEKd5kscR3ctDEishTHKic_F52UNK4B-saQUKnj-Zg_RDci6f03dJ_W5AJAYY8zSethR0tKpwwYecl2ya_pLdtNO0qiSyZrGPcN2X9xQxko6ZWrrS33afhw1/s640/Meal+plated.jpg)