The balance between spicy and sweet can’t be beaten. It’s like a Zebra’s stripes with a punch of light and dark for your taste buds. The honey in this marinade helps create a crusty char on the chicken. The recipe is versatile in that it can be used with thighs, drumsticks, breasts or wings.
In a large bowl, combine ponzu sauce, onions, rice wine vinegar, honey, cilantro, sriracha, sesame seeds, ginger, garlic and sesame oil, and stir well to combine.
Preheat an oven-proof grill pan over a gas burner on medium and the oven to 350 degree F. Place the chicken in a large plastic bag or baking dish and cover with the marinade. Toss to combine and place in the refrigerator, turning frequently, to marinate at least 6 hours, preferably overnight. Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry and sprinkle on both sides with kosher salt.
Grill the chicken, skin-side up, until browned, about 10 minutes. Meanwhile, place the leftover marinade in a small saucepan and bring to a boil. Lower the heat to medium and simmer until slightly thick, about 10 minutes. Turn the chicken, and grill until the skin is browned and crispy, about 5 minutes. Transfer the chicken skin-side up in the roasting pan to the oven, basting with the marinade occasionally, until cooked through, about 10 to 15 minutes more.
Arrange the chicken on a platter, and spoon the reduced marinade on top, serve with a salad.
Soy sauce may be used in place of Ponzu, but if doing so eliminate the kosher salt.
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Ingredients
- 1 cup ponzu
- 3/4 cup finely chopped shallots
- 1/3 cup rice wine vinegar
- 1/4 cup raw local honey
- 1/4 cup chopped fresh cilantro
- 2 tablespoons sriracha (hot red pepper chili paste)
- 2 tablespoons white sesame seeds
- 2 tablespoons chopped fresh ginger
- 2 tablespoons minced garlic
- 2 tablespoons sesame oil
- Kosher Salt
- 12 skin-on chicken thighs, may substitute with drummettes or 6 skin-on breasts (about 3 1/2 pounds)
Instructions
- In a large bowl, combine ponzu sauce, onions, rice wine vinegar, honey, cilantro, sriracha, sesame seeds, ginger, garlic and sesame oil, and stir well to combine.
- Preheat an ovenproof grill pan over a gas burner on medium and the oven to 350 degree F.
- Place the chicken in a large plastic bag or baking dish and cover with the marinade. Toss to combine and place in the refrigerator, turning frequently, to marinate at least 6 hours, preferably overnight.
- Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry and sprinkle on both sides with kosher salt.
- Grill the chicken, skin-side up, until browned, about 10 minutes. Meanwhile, place the leftover marinade in a small saucepan and bring to a boil. Lower the heat to medium and simmer until slightly thick, about 10 minutes.
- Turn the chicken, and grill until the skin is browned and crispy, about 5 minutes. Transfer the chicken skin-side up in the roasting pan to the oven, basting with the marinade occasionally, until cooked through, about 10 to 15 minutes more.
- Arrange the chicken on a platter, and spoon the reduced marinade on top, serve with a salad.
Notes
Adapted From | Emeril Lagasse
Nutrition
Serving Size: 6-8Did You Make This Recipe?
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