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Asian Chicken Thighs
Smoke Em If U Got Em
Posts: 31
This is one of the first recipes I can remember printing off the internet and I’ve been cooking it a couple times a year ever since. Thanks Emeril!
My taste buds have either changed (or diminished) because nowadays the Sriracha doesn’t do it for the heat anymore but I still love the flavor. I’ll add Sambal or cayenne when I want to make sure it’s spicy enough for the right crowd. If the kids are eating it then I leave the heat out.
Everyone in the bowl
I usually marinate overnight but today these marinated for about 8 hours and the flavor was great.
Pat dry and ready for the BGE
400 indirect with platesetter. Cooked about 12 minutes bone side down. Then flipped and cooked skin side down for about 7 minutes. Finished in the oven (per the recipe) at 375 for another 15 minutes or so.
While the thighs are on the grill, simmer and reduce the leftover marinade. Then baste the thighs as they roast in the oven.
Y’all really should give these a try. Friends/guests rave about them everytime I do them. Thanks for looking!
My taste buds have either changed (or diminished) because nowadays the Sriracha doesn’t do it for the heat anymore but I still love the flavor. I’ll add Sambal or cayenne when I want to make sure it’s spicy enough for the right crowd. If the kids are eating it then I leave the heat out.
Everyone in the bowl
I usually marinate overnight but today these marinated for about 8 hours and the flavor was great.
Pat dry and ready for the BGE
400 indirect with platesetter. Cooked about 12 minutes bone side down. Then flipped and cooked skin side down for about 7 minutes. Finished in the oven (per the recipe) at 375 for another 15 minutes or so.
While the thighs are on the grill, simmer and reduce the leftover marinade. Then baste the thighs as they roast in the oven.
Y’all really should give these a try. Friends/guests rave about them everytime I do them. Thanks for looking!
Richard
large BGE, Birmingham, AL
Comments
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Looks excellent. Where do you get your asian chickens?
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I’d kill the whole lot of them. Killer!
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BangCock?Spaightlabs said:Where do you get your asian chickens?"Dumplings are just noodles that have already eaten" - Jon Kung
Ogden, UT, USA
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Did you also make the slaw at the bottom of the recipe page?
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Botch said:
BangCock?Spaightlabs said:Where do you get your asian chickens?Amazon, where I buy everything these days!
Richardlarge BGE, Birmingham, AL -
@g8golfer, no I didn't make the slaw. I don't think I have ever made it, as I don't recall ever buying endive
Richardlarge BGE, Birmingham, AL -
Do you really need to roast the legs in the oven? Can’t you just do the whole cook on the egg?--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Sea2Ski said:Do you really need to roast the legs in the oven? Can’t you just do the whole cook on the egg?
You are right, especially if cooking indirect or at a lower temp, and I have cooked bone-in thighs exclusively on the Egg many times. I assume Emeril was thinking the thighs would char too much if left over the hot coals for too long, so this was a way to mark them and get that grilled flavor, then bring them inside to baste and finish.Richardlarge BGE, Birmingham, AL -
I showed this to my wife today and she is wanting me to cook it this weekend. She’s 14 weeks pregnant and craves spicy food so I think this will hit the spot with the sriracha.
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Great color on those - looks really good,Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
Beautiful finished results. Good eating for the eyes, and I suppose just as good for the mouth.
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"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Very awesome, thanks for the recipe.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
One night, where the world's your oyster.Botch said:
BangCock?Spaightlabs said:Where do you get your asian chickens? -
Very nice. They look great, and I bet they’d be great on wings too.=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
Sounds awesomeCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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It looks mighty fine brother. Great all around cook👍
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thank you for sharing, going to make this! I found a link so that I could save it in my OneNote Cookbook....
https://emerils.com/125415/spicy-honey-barbecued-chicken
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
When you simmer the leftover marinade, is that the same marinade that's in the bag with the chicken? I guess simmering it kills/cooks any potential bacteria leftover from the raw chicken?
I'm giving this a try this week. Thanks!Milton, GA
XL BGE & FB300 -
Thanks everyone. Y’all post some pics if you end up trying the recipe.
@GoooDawgs yes it’s the same marinade. I definitely cook it down for a while because it’s chicken and it concentrates the longer it simmers
Richardlarge BGE, Birmingham, AL
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