Spicy Honey Barbecued Chicken

Recipe Ingredients

1 cup	237ml	Soy sauce
3/4 cup	46g / 1.6oz	Finely-chopped yellow onions
1/3 cup	78ml	Rice wine vinegar
1/4 cup	59ml	Honey
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
2 tablespoons	30ml	Sriracha
		= (hot red pepper chili paste)
2 tablespoons	30ml	White sesame seeds
2 tablespoons	30ml	Chopped fresh gingerroot
2 tablespoons	30ml	Minced garlic
2 tablespoons	30ml	Sesame oil
12		Skin-on chicken thighs - (abt 3 1/2 lbs)
		= (or drummettes)
		Honeyed Apple-Cabbage Slaw - (see recipe)

Recipe Instructions

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.

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 Honeyed Apple-Cabbage Slaw.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E55) - from the TV FOOD - NETWORK

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