[CH] Father's Day Dinner - Hot Pepper Chicken
RisaG (radiorlg@yahoo.com)
Sun, 20 Jun 2010 19:52:54 -0700 (PDT)
I adapted this from Tom Douglas' Seattle Kitchen. I made both wings and legs with this recipe. I cooked the legs in a 450 degree F oven for 1/2 hour and then put it under the broiler with the wings for a few minutes. It all came out excellent.
This was outstanding. Chicken was moist and delicious. A real winner.
Hot Pepper Chicken
2 cups reduced sodium soy sauce
1 cup dijon mustard
1 cup water
2/3 cup Sriracha sauce*
1/4 cup garlic, chopped
2 tbsp fresh parsley, chopped
2 tsp fresh thyme, chopped
2 tsp fresh rosemary, chopped
18 chicken wings**
Whisk the soy, mustard, water, sriracha sauce, garlic and herbs together in a large bowl. Reserve 1/2 cup for basting. Add the legs (and/or wings) to the remaining marinade, coat well, cover with plastic wrap and refrigerate overnight (or up to 2 days).
When ready to cook, preheat the broiler on LOW (if you have a low setting). Wrap a broiler pan with tin foil. Spray a wire rack (one that fits the broiler pan) with cooking spray so that the chicken doesn't stick. Remove from marinade, shake off excess in sink, and place on wire rack. Broil on LOW
setting for 10 minutes first side, 8 minutes second. Remove and cover with foil.
To serve, place chicken
Risa's notes:
* original calls for Tabasco sauce.
** I made chicken legs too so I cooked them in a 450 degree oven for 1/2 hour and then I put them under the broiler for about 10 minutes to brown them a bit more and to make sure they were fully cooked.
Original also calls for making Cilantro Sour Cream to serve with them but i used barbecue sauce.
Yield: 6 servings
Source: Tom Douglas' Seattle Kitchen
Posted by RisaG 6/20/10