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    • #371279
      mos
      Participant

      This is a recipe that you can prep at home and then go camping or just make at home!
      Sriracha Chick
      1 3-4 lb chicken, cut up1 1/2 tsp salt
      1/2 tsp white pepper
      1 tbs toasted sesame seeds
      for marinade:
      2 tbs vegetable oil
      2 tbs lime juice
      2 cloves garlic, minced
      for glaze:
      1/2 cup plum sauce
      1/3 cup ketchup
      1/4 cup dark brown sugar
      2 tbs water
      1 1/2 tbs sriracha sauce
      1 tbs soy sauce
      1 tbs butter
      1/4 tsp onion powder
      2 dashes of powdered cloves
      Trim excess fat off of chicken, but do leave the skins on.

      Score the legs and thighs to allow marinade to penetrate. Make sure all pieces are fairly uniform in size. If breast pieces are larger than the thighs, then cut in them in half.

      Combine minced garlic, with lime juice and vegetable oil in small bowl. Place chicken pieces into a large resealable plastic bag, add marinade making sure all surfaces of chicken is well coated.
      Meanwhile, heat a medium saucepan. Add plum sauce, ketchup, brown sugar, and water.

      Simmer on medium heat until sugar has dissolved. Make sure to stir mixture often and watch for burning. Add sriracha, soy sauce, onion powder, powdered cloves, and butter.

      Reduce heat to low and let the mixture simmer for a few minutes, stirring often. The recipe calls for 1 1/2 tbs of sriracha, however, you can certainly add more or less to suit your tastes. Once the sauce has a nice glaze and coats the back of a spoon, remove from heat and let the sauce cool for at least 15 minutes before using.
      Preheat grill for medium-high heat.

      Remove chicken from resealable plastic bag, discard marinade, pat pieces lightly with paper towel. Don’t remove all of the marinade, just a bit. Season chicken pieces on both sides with salt and pepper.

      Place onto grill rack and cook chicken for 20 minutes. Reduce heat to low and begin basting chicken with sticky glaze.
      Do this every few minutes. Make sure to watch for burning.

      Once the internal temperature of dark meat pieces reaches 175°, the chicken is done. Place chicken onto a serving platter and top with toasted sesame seeds. If there is a lot of the baste left over, simply bring back to a boil, reduce heat and simmer for a few min.

      Bring the reheated extras to the table and your guests (or family) can help themselves to the additional sticky sauce for their chicken. Serve with rice and grilled veggies. Serves 4-5
      money1 smilie

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