Ingredients

The following ingredients have 4 Servings
  • 1/2 cup chile garlic sauce
  • 1 tablespoon sugar
  • 1 tablespoon dark soy sauce
  • 2 tablespoon rice wine
  • 1/3 cup honey
  • 3 tablespoons apple (grated)
  • 1/2 yellow onion (grated)
  • 1 inch nub fresh ginger (grated)
  • 1 garlic clove (grated)
  • 1 teaspoon coarse salt
  • 6 chicken thighs
  • Scallions and sesame seeds (for garnish)
  • Quick fried veggies
  • Coconut Cilantro Rice

Instruction

  • Mix chile garlic sauce through coarse salt in a medium bowl. Remove 1/2 cup for basting and set aside.
  • Marinate chicken in remaining sauce for 1-24 hours.
  • Heat BBQ grill to medium-high heat. Oil grill and set chicken on in-direct heat for 25 minutes, turning occasionally.
  • Move to direct heat and baste with remaining spicy sauce for 10 minutes+. Chicken should register at 165 degrees.
  • Serve with quick fried veggies and Cilantro Coconut Rice. See notes for what I used.
  • If you've tried this recipe, come back and let us know how it was!