Spicy Honey BBQ Chicken

Get ready to be surprise with this recipe, Spicy Honey BBQ Chicken is awesome!

Ingredients

1 cup soy sauce
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.

Stuffed BBQ Chicken with BBQ Sauce

Chef Emeril Lagasse made stuffed barbecued chicken with barbecue sauce.

Ingredients

• Chicken
• 4 chicken breast halves (skinless & boneless - 6 to 8 ounces each)
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 2 teaspoons garlic, minced
• 1 teaspoon fresh ginger, chopped
• 1 teaspoon fresh cilantro, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 4 ounces Gouda cheese, cut into 4 pieces about 2" x 1/2"
• 4 slices ham (very thin about 2" x 3" each)
• Emeril's Original Essence (available in stores)
• Spicy Pineapple Barbecue Sauce (recipe below)
• Spicy Pineapple Barbecue Sauce
• 1 cup pineapple chunks, drained
• 1 cup ketchup
• 1 tablespoon ginger, freshly grated
• 1/4 cup honey
• 1 tablespoon rice wine vinegar
• 1 tablespoon lemon juice
• 1 tablespoon sriracha hot chile sauce
• 1 canned chipotle pepper
• 1 teaspoon sesame oil

Cooking Directions

Spicy Pineapple Barbecue Sauce

Combine all ingredients in a blender and puree for 30 seconds. Transfer to a small decorative serving bowl and pass alongside the barbecued chicken breasts. (The sauce will keep stored in an airtight container for up to 48 hours.)

Stuffed Barbecued Chicken

Place the chicken on a cutting board. Insert a thin, sharp knife into the thick side of each chicken breast and make a horizontal pocket about 2-inches long and 1-inch deep, being careful not to cut through to the other side.

In a non-reactive bowl or a large zip-lock bag, combine the marinade ingredients. Add the chicken breasts, turning to coat evenly. Cover and refrigerate for 2 hours, turning occasionally.

Preheat the grill to medium-high and remove the chicken from the marinade and blot with paper towels. Wrap one piece of ham around each piece of cheese and insert into the chicken breasts. Secure the openings with toothpicks that have been soaked in water for 5 minutes. Lightly season the chicken on both sides with Essence.

Lightly oil the grill rack and set 5 to 6 inches above the coals. Place the chicken on the grill and cook until browned on both sides and cooked through to an internal temperature of 165°F, 5 to 6 minutes per side. During the last minute of cooking, spoon 1 to 2 tablespoons of sauce over each breast. Close the grill and cook for 1 minute.

Carefully remove the chicken from the grill with a large spatula and arrange on 4 large plates. Serve with additional barbecue sauce, and with potato salad or rice salad on the side.

Recipes courtesy of Emeril Lagasse, © copyright 2003.