Spicy Honey Barbecued Chicken (Emeril Lagasse) |
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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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 follows |
1/4 cup mayonnaise, plus 2 tablespoons |
1/4 cup sour cream |
1 tablespoon thyme honey |
1 tablespoon apple cider vinegar |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
3 cups shredded green cabbage (about 1/2 head cabbage) |
2 granny smith apples, cored and cut into matchsticks |
1 large carrot, peeled and shredded |
1 belgian endive, cored and cut crosswise into 1/2-inch thick slices |
1/2 cup very thinly sliced yellow onion, preferably sweet onion, such as maui or walla walla |
1/4 cup minced fresh parsley |
Directions:
1. 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.
2. Preheat the grill to medium and the oven to 350 degrees F.
3. 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.
4. 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.
5. Arrange the chicken on a platter, and spoon the reduced marinade on top. Serve with the Honeyed Apple-Cabbage Slaw.
6. Honeyed Apple-Cabbage Slaw:
7. In a bowl, combine the mayonnaise, sour cream, honey, vinegar, salt, and pepper, and whisk well. Set aside.
8. In a large bowl, combine green cabbage, apples, carrot, endive, onion and parsley. Toss with the dressing until evenly coated. Place in the refrigerator, covered, to chill slightly before serving.
9. Yield: 6 to 8 servings
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