The bright sunny days and ever-warmer evenings mean one thing: grilling season has arrived! San-J is inviting everyone to fire up their gas, charcoal or even electric grills and get ready to create endlessly innovative recipes with their whole line of premium, gluten-free Asian cooking sauces. Dishes will get an instant kick of flavour from the sweet, tangy and slightly spicy Asian BBQ, Mongolian and Orange cooking sauces, livening up your family barbecues or dinners-for-two on the patio in a wink.
|Orange Chipotle Grilled Chicken with Citrus Salsa|
San-J definitely has your summer recipe needs covered too - with brand new ideas for main meals and side dishes created by Chef Carol Kicinski. Try the fresh and fruity Orange Chipotle Grilled Chicken with Citrus Salsa (hint: this also works with tofu!), an Asian Pasta Salad with sweet Mongolian Sauce and a burst of Sriracha heat or a Fire Roasted Grilled Vegetable Salad packed with the best of Summer's produce and tossed with a lemon and Asian BBQ Sauce dressing.
Don't feel like grilling (or the sky rained on your parade?) stay tuned this week for a vegetarian, gluten free recipe of mine using San-J's Orange and Teriyaki cooking sauces!
Orange Chipotle Grilled Chicken with Citrus Salsa
½ cup plus 1 tbsp San-J Orange Sauce, use divided
½ cup olive oil
1 tsp Kosher salt
½ tsp black pepper
1 ¼ - 1 ½ tsp chipotle chili powder, use divided
12 boneless, skinless chicken thighs, trimmed of any excess fat
3 oranges, peeled and chopped (or use 5 clementines)
½ red onion, diced
2 plum tomatoes, chopped
¼ cup cilantro, roughly chopped
Juice of 1 lime
- In a small mixing bowl, whisk together ½ cup San-J Orange Sauce, olive oil, salt, pepper, and 1 tsp chipotle chili powder.
- Pour into a large food storage bag, add the chicken thighs and marinate at room temperature for 1 hour or overnight in the refrigerator.
- In a medium mixing bowl, combine the remaining 1 tbsp of San-J Orange Sauce, chopped oranges, red onion, tomatoes, cilantro, lime juice and ¼ - ½ tsp chipotle chili powder (depending on hot spicy you want it). Reserve.
- Heat grill to medium-high and brush the grates with oil.
- Remove the chicken from the marinade and discard the marinade.
- Pat the chicken dry and grill covered for 6 – 8 minutes per side. Serve with the citrus salsa.
Asian Pasta Salad
Serves 8, vegetarian
1 pound gluten free pasta (like penne or fusilli), cooked jusst to al dente and drained
¾ cup julienned carrots
1 bunch green onions, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
½ red cabbage, julienned
8 oz (1 small can) sliced water chestnuts, drained
½ cup mayonnaise (use vegan mayo to make this vegan)
¼ cup San-J Mongolian Sauce
2 tsp Sriracha
2 tsp lime juice
1 bunch fresh cilantro, coarsely chopped
black pepper, to taste
- In a large bowl, toss the pasta with all the vegetables.
- In a small bowl, combine the mayonnaise, San-J Mongolian Sauce, Sriracha, and lime juice. Whisk until smooth.
- Pour the dressing over the pasta and vegetables and stir to coat. Add the cilantro and stir. Taste and add salt and pepper if desired.
Fire Roasted Grilled Vegetable Salad
Serves 6, vegan
3 tbsp San-J Asian BBQ Sauce
3 tbsp olive oil
2 tbsp lemon juice
1 tsp Kosher salt
½ tsp pepper
6 ears corn, shucked but left whole
4 green onions (I added some green garlic too!)
2 poblano peppers (I used cubanelles and added a pinch of ancho chili powder because I couldn’t find poblanos)
2 red bell peppers
1 cucumber, peeled and chopped
1 large tomato, chopped
2 cups arugula (or baby spinach)
- In a small mixing bowl, combine the San-J Asian BBQ Sauce, olive oil, lemon juice, salt, and pepper. Whisk together. Set aside.
- Heat grill to high. Mist the corn lightly with canola oil and place directly on the grate.
- Roast, turning occasionally, until charred all over, about 10 minutes. Remove from grill and let cool. When cool enough to handle, cut the kernels from the ears of corn. Place in a large mixing bowl.
- Mist the green onions with oil and roast for 2 minutes per side. Remove from grill and let cool. When cool enough to handle, chop, and add to the corn kernels.
- Place the peppers on the grill and roast, turning occasionally, until the skin is fully blackened, about 15 minutes. Remove from grill, place in a bowl and cover. Let sit for 10 minutes, then skin, halve and seed. Chop the flesh and add to the corn along with the cucumber, tomato, and arugula.
- Pour the dressing over the vegetables and toss to coat. Serve at room temperature or refrigerate, covered, until serving time.
Note: San-J provided me with samples of their sauces for purposes of testing and review. I received no monetary compensation for my review.
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