Poultry Lunch Break Episode 35: Honey Sriracha Chicken Recipe

[Mr&MrsSmith]

Would someone share the receipt for this week's Honey Sriracha Chicken? It sounds amazing but did not come through my email.
Our RT-700 is arriving Tuesday, and I am ready!
~Mrs Smith

 

[Infantryman]

Here you go:

Great forum, helpful folks and congrats on your Bull.....I love mine. Looking forward to seeing your pics of cooks and recipe notes!

 

[Mr&MrsSmith]

Thanks friend. I saw the video, but the lunch break recipe (with measurements and such) didn't come through my email. I was hoping someone may have it and could share.

Thank you for your service. Mr. Smith is a veteran as well.

 

[Infantryman]

Thanks friend. I saw the video, but the lunch break recipe (with measurements and such) didn't come through my email. I was hoping someone may have it and could share.

Thank you for your service. Mr. Smith is a veteran as well.

Thanks for your kind words Mrs. Smith, I appreciate them!

 

[PSU-85]

I stumbled across this thread and then watched the video. Sounded interesting and I also couldn't find the recipe that they were using but I did find this one. Honey Sriracha Chicken I'm going to make it this afternoon and will let you know how it turns out.

 

[PSU-85]

Pretty successful dinner in my eyes. Wife not crazy about dark meat, spice or rubber skin so I knew this was going to be a challenge.

I don’t have Heffer Dust that was referenced in the video but based on a comment in the video I made my own rub from
1/2 tbs kosher salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tbs paprika
Pinch of dried parsley that I ground up in my fingers

I seasoned the thighs with the rub and put in the grill at 350. I placed them on the edge like the video and rotated 180 degrees half way through. 40 minutes later the thighs were at 165. I opened the lid to slow things down and backed the temperature off to 180 while I got some other stuff ready. I brushed on the sauce and repeated about every 15 minutes. When everything was done I threw 3 of the thighs in the toaster oven on broil. The skin on those three was better than the one I didn’t broil but even that one had a decent bite. If your family isn’t into spicy food you may want to back off on the sriracha to 4 or 5 tbs. I was fine with 6 tbs.

Definitely a keeper for me but I need to try it with tenders or boneless breasts for my wife.

 

[Mr&MrsSmith]

Pretty successful dinner in my eyes. Wife not crazy about dark meat, spice or rubber skin so I knew this was going to be a challenge.

I don’t have Heffer Dust that was referenced in the video but based on a comment in the video I made my own rub from
1/2 tbs kosher salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tbs paprika
Pinch of dried parsley that I ground up in my fingers

I seasoned the thighs with the rub and put in the grill at 350. I placed them on the edge like the video and rotated 180 degrees half way through. 40 minutes later the thighs were at 165. I opened the lid to slow things down and backed the temperature off to 180 while I got some other stuff ready. I brushed on the sauce and repeated about every 15 minutes. When everything was done I threw 3 of the thighs in the toaster oven on broil. The skin on those three was better than the one I didn’t broil but even that one had a decent bite. If your family isn’t into spicy food you may want to back off on the sriracha to 4 or 5 tbs. I was fine with 6 tbs.

Definitely a keeper for me but I need to try it with tenders or boneless breasts for my wife.

Yum, Thanks for the recipe. I did something similar and it was a hit!