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This is a new one for us and so similar to our favorite Huli chicken that it made a lot of sense to try it. However, I just used 4 chicken breasts for the trial run. Also, grilled 6 ears of fresh corn so we had some street corn to go along with dinner.
For the chicken, the recipe calls for marinating the chicken for 1-4 hours. I can't tell time so I soaked them for 48 hours. I also reserved about a 1/3 of the marinade for basting. Next time, I'll make a bit more so we can use it as a sauce. The little bit we did have was excellent on the plated chicken.
So, here is the recipe for the marinade. Since we're a family that likes some heat with our food, I used 6 Tbl of Sriracha sauce.
Marinade
• 1/2 cup soy sauce
• 1 tbsp sesame oil
• 2 tbsp plain (unflavored) Greek yogurt
• 2 to 3 tbsp Sriracha hot chili sauce
• 1 tbsp brown sugar
• 1 tsp freshly grated ginger
• 1 to 2 cloves garlic, minced
• 1 shallot, minced
• Zest from 1 lemon
• 1/4 cup olive oil
The soak:
Finished Street Corn:
As I said, I basted the chicken until we hit 160° internal:
Once they reached temps, I foiled them for 10-15 minutes. Some wonderful liquid gold to be had for the effort. The breasts were actually quite moist as well.
And then finally dinner. Even added some crumbled cojita cheese to the corn:
It all turned out to be an excellent dinner and will go on our favorites list. I have some other ideas I want to try down the road with this marinade and different cuts of chicken.
For the chicken, the recipe calls for marinating the chicken for 1-4 hours. I can't tell time so I soaked them for 48 hours. I also reserved about a 1/3 of the marinade for basting. Next time, I'll make a bit more so we can use it as a sauce. The little bit we did have was excellent on the plated chicken.
So, here is the recipe for the marinade. Since we're a family that likes some heat with our food, I used 6 Tbl of Sriracha sauce.
Marinade
• 1/2 cup soy sauce
• 1 tbsp sesame oil
• 2 tbsp plain (unflavored) Greek yogurt
• 2 to 3 tbsp Sriracha hot chili sauce
• 1 tbsp brown sugar
• 1 tsp freshly grated ginger
• 1 to 2 cloves garlic, minced
• 1 shallot, minced
• Zest from 1 lemon
• 1/4 cup olive oil
The soak:
Finished Street Corn:
As I said, I basted the chicken until we hit 160° internal:
Once they reached temps, I foiled them for 10-15 minutes. Some wonderful liquid gold to be had for the effort. The breasts were actually quite moist as well.
And then finally dinner. Even added some crumbled cojita cheese to the corn:
It all turned out to be an excellent dinner and will go on our favorites list. I have some other ideas I want to try down the road with this marinade and different cuts of chicken.
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