Spicy Honey Barbecued Chicken

Total Time:
1 hr 21 min
Prep:
40 min
Inactive:
6 min
Cook:
35 min

Yield:
6 to 8 servings
Level:
Intermediate

CATEGORIES
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
  • Honeyed Apple-Cabbage Slaw:
  • 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

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 Honeyed Apple-Cabbage Slaw.

Honeyed Apple-Cabbage Slaw:

In a bowl, combine the mayonnaise, sour cream, honey, vinegar, salt, and pepper, and whisk well. Set aside.

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.

Yield: 6 to 8 servings

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    Recipe courtesy of Food Network Kitchen