Sticky and Tangy BBQ
Chicken
This was on the menu over the July 4th
weekend. The Mixed Stew familia had to lick
our lips and fingers over this rendition of BBQ Chicken. Here’s the recipe:
What you will need:
1 large plastic container w/ lid
1 pair of tongs1 large purple onion, sliced into rings
4 garlic toes, sliced small
6 – 8 chicken leg quarters
1 (12.7 oz.) bottle Double Golden Fish Brand mango sauce
1/3 cup soy sauce
½ tablespoon red pepper flakes
1 Outdoor BBQ Grill with open-flame, at 300 degrees F
1 platter for serving
Cooking & Directions:
Combine chicken parts, onion, and garlic in large
container. Add soy sauce, mango sauce,
and pepper flakes. Toss and coat chicken
parts with tidbits and spices. Cover
with lid and place in refrigerator overnight to marinate. Pull container out of refrigerator in the
morning and turn chicken legs over in marinade to ensure a thorough
seasoning. Cover and place back in
fridge.
Prepare grill and fire for cooking. Take chicken out of the fridge at least 1
hour before fire is really ready for grilling.
THE GRILL MUST BE HOT. Place
poultry on grill. Let chicken parts cook
on each side for 8-10 minutes (depending on size). Expect chicken skin to blacken as shown. Place fully-cooked legs on platter. Let chicken rest for 5 or 10 minutes then
serve immediately.
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