Ingredients
-
2
-
-
3
-
3
-
3
-
2
-
2
-
1
-
1
-
2
-
1
-
1
-
2
-
1/4
-
Directions
Spicy Szechwan Chicken, This is out of my Hot Barbecue cookbook It says that if you omit the green onions and cilantro you can make a large batch of the marinade and it will keep indefinitely in the refrigerator, just add the green onion and cilantro to the portion that you use that day It is excellent on spareribs and firm-fleshed fish Serve with fried rice and a salad The cooking time does not include marinating time , Though we were divided between a 4 star and a 5 star, this was a nice moist, flavorful dinner Thought that it could of been a little bit spicier, but the marinade and the overall result of the juicy, tender chicken with the marinade was the decider Overall a good recipe Made for PRMR tag , Thank you for sharing your recipe Theresa We really enjoyed the chicken prepared this way used chicken legs and wings from a large chicken and was very happy with the results I did marinade overnight The chicken had a subtle spicy flavor and was moist and tender
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Steps
|
1
Done
|
Rinse the Chicken Pieces, Pat Dry, and Place in a Bowl. |
|
2
Done
|
Combine the Marinade Ingredients and Mix Well. |
|
3
Done
|
Add the Marinade to the Chicken and Coat the Pieces Evenly. |
|
4
Done
|
Cover and Refrigerate For at Least 30 Minutes or Up to 8 Hours. |
|
5
Done
|
to Grill: Heat Grill to Medium Temperature and Brush the Cooking Rack With Oil, Then Lay the Chicken Skin-Side Up in the Center of the Rack. |
|
6
Done
|
Cover the Grill and Regulate the Heat So That It Remains at a Medium Temperature. |
|
7
Done
|
Grill the Chicken For About 12 Minutes on Each Side. |
|
8
Done
|
the Chicken Is Done When the Breasts Register 160 and the Thighs Register 170 on a Meat Thermometer. |
|
9
Done
|
as the Chicken Cooks, Brush on the Remaining Marinade. |
|
10
Done
|
to Roast: Preheat the Oven to 425. |
|
11
Done
|
Roast the Chicken Until the Juices Run Clear When the Meat Is Prodded Deeply With Fork, About 30 Minutes. |
|
12
Done
|
During Roasting, Brush With the Marinades. |
