Discussion in 'Grilling Chicken' started by chef willie, Jul 3, 2013.

  1. chef willie

    chef willie Master of the Pit OTBS Member

    Sweltering heat wave here in the NW so decided to get skewered. Let chicken soak about 3 hours in the marinade then threaded on. Boiled remaining marinade to be used for basting. Friend from Guam gave me some chicken empanadas so they went the grill as well & got basted too. Foil pouched a big red tater from the garden dig chunked up with red onion, bacon, cajun spice and butter. GF said spice level was just right for her so a 'winner winner chicken dinner' that can be made again. Finished thighs were very moist and just delicious for something this easy to do. Happy Independence Day everybody!

    Marinade & basting juice: mix all together, marinate chicken coupla hours & baste liberally & often.

    1/2 cup packed brown sugar, 1/2 cup rice wine vinegar, 1/3 cup HOT chili paste, 1/4 cup fish sauce, 1/4 cup Sriracha, thumb sized chunk of grated ginger and about 2 pounds s/b thighs sliced thick

    only lost 1 empanada!!

    so good---some bottom crispies were just awesome

  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Awesome Chef Willie!!! Looks tasty! Come on over to the desert, hit 102* yesterday!!!
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice , Chef. I really like Potatoes and Onion like that.  Thanks for the recipe. [​IMG]

    Have a fun Holiday and as always . . .
  4. chef willie

    chef willie Master of the Pit OTBS Member

    You're welcome......I stole the idea from a DirtSailor post....LMAO
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Well, whether it was DirtSailor or you, that is great looking Chicken, Willie. I will have to give it a try.

    It has been hot here in the mountains too with temperatures over 80 F for the last 4 days. That is just unheard of here. 


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