Last year I did this recipe for Spicy Sweet Soy Sauce Marinated Chicken which really had a lot of flavor. I decided to give it another try for Mother's Day Weekend with a few changes.
Ingredients:
- 1/2 C Low Sodium Soy Sauce
- 1 T Thick Soy Sauce
- 1/4 C Sake
- 1/3 C Sugar
- 1 T Dark Sesame Seed Oil
- 2 Large Garlic Cloves, minced
- 1 Scallion Trimmed and minced (white and green)
- 1 T finely grated fresh ginger
- 2 T Sriracha Hot Sauce
- Package Banana Leaves (soaked in water)
- Mixtures of Chicken Drumsticks and Thighs (with skin and bone)
Instructions:
- In a large bowl, whisk together the thin and thick soy sauces, sake, and sugar until the sugar is completely dissolved.
- Add the sesame oil, garlic, ginger, and Sriracha Hot Sauce and stir well.
- Using a skewer or toothpicks, poke holes all over the chicken.
- Place the chicken in resealable plastic bags and pour marinade in, remove the air and place in refrigerator for 4 hours, turning every hour or so.
- Prepare the grill for indirect heat
- Line the grill grates with the banana leaves.
- Grill the chicken until done, juices run clear, turning frequently to prevent burning.
Results:
This is one of my favorite chicken marinades I have tried, as it is loaded with flavor that goes well with chicken. The Sriracha Hot Sauce can be found at most grocery stores in the Asian Food isle (if I can get it in Iowa, you can probably get it where you live). I picked up the banana leaves at a Mexican Grocery store in town, you can probably get these at an Asian Food Market or a well stocked grocery store. Make sure you use indirect heat as this marinade will burn fairly quick on the chicken.