Since I was grilling up a few Asian pork burgers for dinner, I needed some fries to go with them. Something with a bit of Asian zing to it. So, I grabbed a bag of frozen fries out of the freezer, baked them up, and tossed them with a few Asian ingredients. In no time, my quick fix Asian fries were on the table, ready to be devoured.
These quick fix Asian fries do have a bit of a spicy kick to them, which is probably why we loved them so much. Get your fries good and crunchy. If they sit for long in the sauce they might get a bit soggy. They really won’t last long so it’s not much of a worry.
Also try my quick fix seasoned tater tots.
Quick Fix Asian Fries
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 -6 servings
- 1 pound frozen French fries
For the sauce
- 2 tablespoons sambal oelek
- 3 tablespoons rice wine vinegar
- 1 tablespoon white vinegar
- 1 tablespoon granulated sugar
- 3 green onions green parts finely chopped
- 1 1/2 teaspoons soy sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger or substitute a pinch of dried ginger
Cook the fries as per package instructions.
Meanwhile, create the sauce by placing all ingredients in a small saucepan over medium heat. Whisk to combine.
When the fries are done transfer them to a large bowl.
Drizzle the fries with the sauce and toss lightly to coat. Serve.
We’ve been enjoying a week of grilling marinated chicken breasts, sliced thin, served on top of fresh greens with homemade salad dressings, like this herby Ranch dressing. I also mix up the salad toppings to keep things new and exciting. In no time we have a great salad for dinner.
This dressing has the flavors of a traditional Ranch, with an extra herb kick. Fresh herbs make it the best, but you can substitute dried, like I did. Just make sure you crumble the dried herbs first. You don’t want to bite into a big ole chunk of oregano, ya know!
Also try my dill ranch dressing.
Herby Ranch Dressing
Prep Time 1 hour
Total Time 1 hour
Servings 2 cups
- 1 cup mayonnaise
- 1/2 cup plus more, buttermilk
- 1/2 cup sour cream
- 3 teaspoons white vinegar
- 2 teaspoons Worcestershire sauce
- Kosher salt and freshly ground pepper
If using fresh herbs
- 1/4 cup fresh basil leaves chopped
- 1/4 cup Italian flat-leaf parsley leaves chopped
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh oregano
If using dried herbs
- 1 tablespoon dried basil crumbled
- 1/2 tablespoon dried chives
- 1/2 tablespoon dried oregano crumbled
Combine all ingredients, adding salt and pepper to taste.
Refrigerate for at least an hour before serving.
Add more buttermilk if the dressing is too thick.
This is how chicken is meant to be. Apple juice brined chicken on the Char-Broil Big Easy is everything you could hope for. Sure, it’s packed with flavor. But it’s much more than tasty. It’s incredibly tender and juicy. You’ll actually gasp with your first bite. How can it be so good?
If you follow this blog you know that I make a LOT of chicken on my Big Easy, and I do mean a lot. It is always great but this here is a step beyond great.
The soy sauce and garlic add just the right hint of Asian flavors to this apple juice brined chicken on the Char-Broil Big Easy. The brine takes care of everything else, keeping the meat perfect. I ended up cooking 12 split chicken breasts (in batches) that were marinaded in this brine. The chicken is not just good as-is, but it also makes for fantastic chicken salad.
Also give my apple ale beer can chicken on the Big Easy a try!
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Apple Juice Brined Chicken on the Char-Broil Big Easy
Apple juice brined chicken on the Char-Broil Big Easy is everything you could hope for, from a hint of Asian flavors to incredible juicy, tender meat.
Prep Time 1 hour
Cook Time 45 minutes
Servings 6 servings
- 6 pieces chicken
- 1 cup apple juice
- 1/4 cup vegetable oil
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 3 tablespoons lemon juice
- 3 cloves garlic minced
Place the chicken in a large baggie or resealable container.
Whisk together the remaining ingredients and add to the chicken. Seal and shake to coat.
Refrigerate for 1-3 hours.
Fire up your Big Easy. Remove the chicken from the marinade and transfer to the Big Easy basket. Depending on the size of the chicken, you may have to cook them in batches or use a Big Easy bunk bed basket.
Cook for 15-20 minutes per pound, or until the chicken reaches 165 F as measured in several places.