Spicy Sweet Sticky Chicken…Best EVER!

This is the best sweet spicy chicken you’ll ever eat; it’s incredibly easy and sassy too.  Just make sure you have  plenty of iced tea because the heat is gonna make you want to down a glass or two. It has a slow heat that will sneak up on ya.  It’s a different kind of heat than you’ll find in a big order of buffalo wings.  The heat from this is the sweet sticky sauce that is so popular in Southern and  Asian cooking. This is a great crowd and hostess pleaser; it’s inexpensive and easy to cook a bunch.

Start by marinating your chicken thighs overnight in the fridge. Pour all the marinade ingredients in a re-sealable bag placed in a large bowl (just in case there’s leakage and makes for easier handling); put all the chicken thighs in and give it a gentle massage to coat all the pieces.

SWEET SPICY CHICKEN

3 lbs Chicken Thighs (Bone-in, skin on)

MARINADE:

2 TB Sriracha Sauce (not Tabasco)

2 TB Oil

1 TB Rice Vinegar

1/2 Cup water 

(discard marinade after chicken placed on your grill)

SAUCE:

Preheat oven to 350 degrees. Preheat  grill to high. Combine all ingredients in food processor, pulse until garlic and ginger are chopped small. Transfer sauce to small pan, heat until reduced and thickened to barbecue sauce consistency. Grill chicken over high heat, skin side down until lightly charred but not cooked through.  Pour 2/3 of sauce in bottom of large casserole dish.  Place grilled chicken over sauce, turning each piece to coat.  Cover dish with foil, bake 30 minutes at 350 degrees. Serve over shredded cabbage with steamed rice along with reserved sauce on the side. The sauce is killer.  My boys love it over their rice and I pour it over my grilled vegetables.

1/4 Cup Soy Sauce (shoyu)

1/4 Cup Honey

juice of one orange

2 TB Rice Vinegar

2 TB Sambal (chucky chili garlic sauce)

2 TB Brown Sugar

1 TB Hoisin Sauce

1 TB Sriracha

3 tsp Fish Sauce

1 tsp fresh lime juice

6 cloves garlic

1 inch knuckle of ginger, peeled