Get ready to be surprise with this recipe, Spicy Honey BBQ Chicken is awesome!
Ingredients
3/4 cup finely chopped yellow onions
1/3 cup rice wine vinegar
1/4 cup honey
1/4 cup chopped fresh cilantro
2 tablespoons sriracha (hot red pepper chili paste)
2 tablespoons white sesame seeds
2 tablespoons chopped fresh gingerroot
2 tablespoons minced garlic
2 tablespoons sesame oil
12 skin-on chicken thighs (about 3 1/2 pounds), or drummettes
Honeyed Apple-Cabbage Slaw Recipe goes well with this.
Directions
In a large bowl, combine soy sauce, onions, rice wine vinegar, honey, cilantro, sriracha, sesame seeds, ginger, garlic and sesame oil, and stir well to combine.
Place the chicken in a large plastic bag or baking dish and cover with the marinade.
Toss to combine and place in the refrigerator, turning frequently, to marinate at least 6 hours.
Preheat the grill to medium and the oven to 350 degrees F.
Remove the chicken from the marinade, reserving the marinade.
Pat the chicken dry, and grill the chicken, skin-side up, until browned, about 10 minutes.
Meanwhile, place the leftover marinade in a small saucepan and bring to a boil.
Lower the heat to medium and simmer until slightly thick, about 10 minutes.
Turn the chicken, and grill until the skin is browned and crispy, about 5 minutes.
Transfer the chicken skin-side up to a roasting pan and roast, basting with the marinade occasionally, until cooked through, about 10 to 15 minutes more.
Arrange the chicken on a platter, and spoon the reduced marinade on top. Serve with the Honey Apple-Cabbage Slaw.
Place the chicken in a large plastic bag or baking dish and cover with the marinade.
Toss to combine and place in the refrigerator, turning frequently, to marinate at least 6 hours.
Preheat the grill to medium and the oven to 350 degrees F.
Remove the chicken from the marinade, reserving the marinade.
Pat the chicken dry, and grill the chicken, skin-side up, until browned, about 10 minutes.
Meanwhile, place the leftover marinade in a small saucepan and bring to a boil.
Lower the heat to medium and simmer until slightly thick, about 10 minutes.
Turn the chicken, and grill until the skin is browned and crispy, about 5 minutes.
Transfer the chicken skin-side up to a roasting pan and roast, basting with the marinade occasionally, until cooked through, about 10 to 15 minutes more.
Arrange the chicken on a platter, and spoon the reduced marinade on top. Serve with the Honey Apple-Cabbage Slaw.
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