This delicious grilled chicken is basted in a combination of sweet plums with a spicy kick from sriracha. Truly a flavorful and finger licking meal for any time. Give this one a try at your next cookout.
- 1 3-4 pound chicken (cut up)
- 1 1/2 teaspoons/12.5 mL salt
- 1/2 teaspoon/5 mL white pepper
- 1 tablespoons/15 mL toasted sesame seeds
- For the Marinade:
- 2 tablespoons/30 mL vegetable oil
- 2 tablespoon/30 mL lime juice
- 2 medium cloves garlic (minced)
- For the Glaze:
- 1/2 cup/120 mL plum sauce
- 1/3 cup/80 mL prepared ketchup
- 1/4 cup/60 mL dark brown sugar
- 2 tablespoons/30 mL water
- 1 1/2 tablespoons/22.5 mL sriracha sauce
- 1 tablespoon/15 mL soy sauce
- 1 tablespoon butter
- 1/4 teaspoon/2.5 mL onion powder
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 (a baking bag will work for this, if not, you can use two regular sized freezer bags), add marinade making sure all surfaces of chicken is well coated.
Seal bag, and place into refrigerator for 1 hour.
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 tablespoons 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 black 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 degrees F/80 degrees C, 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 minutes. Bring the reheated extras to the table and your guests (or family) can help themselves to the additional sticky sauce for their chicken.
I recommend serving this dish with rice and grilled vegetables for a nicely balanced meal.
|Nutritional Guidelines (per serving)|