Posts Tagged ‘barbecue’

BBQ CHICKEN AND BBQ CHICKEN PIZZA

Posted: August 15, 2025 in barbecue, chicken, Food, Recipes, Uncategorized, wings
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I grill year-round. I’ll stand in 3 feet of snow to get smoked ribs just right, if I have to. Through years of tireless experimentation, I’ve come up with a barbecue sauce that I can be proud of. I prefer a slightly sweet and tangy barbecue sauce,  and it works really well with pork or chicken.

What makes this sauce special is the citrus. I originally used lemon juice for this recipe and it was good. Lime juice was better. Adding lime zest: even better than that. I tried orange juice and zest, even Meyer lemon. But the Big Daddy of ’em all was grapefruit. I was craving my barbecue sauce one day and only had a grapefruit in the fridge. I thought: how bad could this be? Turned out to be the perfect foil to the sweetness of the brown sugar and ketchup.

 

Try this sauce on your next rack of ribs, batch of chicken wings, or even a whole bird. Cook the meat almost all the way through, brushing the sauce on for the last 20 minutes so that the sugars don’t burn. Then just try to stop eating it!

 

Chix BBQ

 

GRAPEFRUIT BARBECUE SAUCE
1 cup ketchup
1/2 cup firmly packed brown sugar
Juice and zest of 1 grapefruit
3 tablespoons unsalted butter
1 teaspoon granulated onion
1 teaspoon cayenne pepper sauce, like Frank’s Red Hot
1 teaspoon Worcestershire sauce
1 teaspoon granulated garlic
1/4 teaspoon black pepper
(no salt)

Combine all the ingredients in a sauce pan. Bring it to a boil and then simmer for about 20 minutes on low, until it’s slightly thickened.

 

saucey

 

It’s almost impossible to imagine that there would be any leftovers, but the last time I made a batch of boneless skinless barbecued chicken thighs with the sauce, we had a little bit left over. So we decided to make a barbecued chicken pizza with it the next day.

Fresh pizza dough, some of the barbecue sauce, a combination of sharp cheddar and mozzarella cheeses, and of course, the barbecued chicken thighs.

 

A great way to use up leftovers!

TWO MOST EXCELLENT BARBECUE SAUCES

Posted: July 11, 2025 in barbecue, chicken, Food, Recipes, Uncategorized, wings
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I grill year-round. I’ll stand in 3 feet of snow to get smoked ribs just right, if I have to. Through years of tireless experimentation, I’ve come up with a barbecue sauce that I can be proud of. I prefer a slightly sweet and tangy barbecue sauce,  and it works really well with pork or chicken.

What makes this sauce special is the citrus. I originally used lemon juice for this recipe and it was good. Lime juice was better. Adding lime zest: even better than that. I tried orange juice and zest, even Meyer lemon. But the Big Daddy of ’em all was grapefruit. I was craving my barbecue sauce one day and only had a grapefruit in the fridge. I thought: how bad could this be? Turned out to be the perfect foil to the sweetness of the brown sugar and ketchup.

Try this sauce on your next rack of ribs, batch of chicken wings, or even a whole bird. Cook the bird almost all the way through, brushing the sauce on for the last 20 minutes so that the sugars don’t burn. Then just try to stop eating it!

Chix BBQ

 

GRAPEFRUIT BARBECUE SAUCE
1 cup ketchup
1/2 cup firmly packed brown sugar
Juice and zest of 1 grapefruit
3 tablespoons unsalted butter
1 teaspoon granulated onion
1 teaspoon cayenne pepper sauce, like Frank’s Red Hot
1 teaspoon Worcestershire sauce
1 teaspoon granulated garlic
1/4 teaspoon black pepper
(no salt)

Combine all the ingredients in a sauce pan. Bring it to a boil and then simmer for about 20 minutes on low, until it’s slightly thickened.

 

saucey

If you like a less sweet, more vinegary style to your barbecue sauce, this is the one. How could a sauce that’s inspired by what most people claim to be the best barbecue joint in the USA, Franklin’s Barbecue in Austin, Texas, be bad? People line up early in the morning and wait as much as four hours for a slab of brisket from this place. I’ll get there one day. In the meantime, I have the sauce.

use this sauce on chicken, pork, or beef. The vinegar really cuts through the fat.

 

2 cups ketchup
3/4 cup water
6 tablespoons cider vinegar
6 tablespoons white vinegar
6 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons black pepper
1 1/2 teaspoons cumin

 

Mix all the ingredients in a saucepan and simmer until the flavors have blended, about 20 minutes. Remove it from heat and cool to room temp. If you store it in an airtight container in the fridge, it’ll stay good for a couple of months.

 

 

GRILL FOR REAL THIS JULY 4TH: DITCH THE GAS AND GO FOR THE HARDWOOD

Posted: July 1, 2025 in barbecue, beef, Carnivore!, CHARCOAL, Food, grilling, Recipes
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I find little or no difference between the stove in my kitchen and an outdoor gas grill…so I don’t own one. I can make a perfectly delicious steak by searing it in a cast iron pan on the stovetop, then finishing it in a hot oven. So, for me, if the real reason for outdoor grilling is flavor, nothing can replace a hardwood charcoal grill.

Besides the quality and source of my beef, wood and smoke are what make the difference between a good steak and a great steak.

beef brisket

I know the #1 argument for going with gas over hardwood charcoal is time. “It takes too long to start a charcoal grill.” That’s completely untrue. It takes no more time to light a charcoal fire than it does to start up a gas grill.

Of course, it starts with the grill itself. The classic Weber is still an awesome choice. For larger cooking needs, I also have a Primo ceramic grill.

Then I get a bag of hardwood charcoal. I’m not talking charcoal briquets, like Kingsford, that have a ton of additives in them. And I’m definitely not talking about Match Light. I’m talking pure hardwood charcoal, easily found in supermarkets and home stores.

Next, a charcoal chimney. It’s a metal tube with a handle and a grate at the bottom. I crumble a couple of sheets of newspaper into the bottom, pour charcoal into the top, light it, and I have hot coals in 10 minutes without lighter fluid.

And I NEVER use lighter fluid! Why spend good money on a great steak only to make it taste like gasoline?

The variety of wood chips available for smoking is another flavor factor when it comes to grilling with charcoal. My personal favorite is hickory, especially when I’m cooking pork or chicken. But apple, cherry, oak, mesquite: they all impart their own unique flavors. And they’re all available in most home stores where you find all the other barbecue gear.

Although I have an electric smoker for those low-and-slow jobs, like a big ol’ brisket or pork shoulder, I don’t need it when grilling a steak. I simply soak some wood chips in water for about a 1/2 hour before grilling (I’ve found that hot water speeds the process up), drain the water, and then sprinkle the moist chips on the hot coals in my grill. I throw the meat on the grill, close the lid (opening the vents, of course) and off we go.

So now, in 10 minutes, I’ve got a grill that’s ready to cook a steak with…about the same time as gas.

If you say: “I don’t cook with charcoal because it’s so messy!” …I honestly don’t know if you and I can be friends.

Because I’m using a small amount of hardwood charcoal for the average dinner, I don’t have to clean out my grill every time I use it. After a while, yes, some ashes pile up in the bottom of my grill and I have to dump them. But because they’re pure wood ashes, I can dump mine into my strawberry or raspberry patch. They love the stuff.

You still have to clean a gas grill after a while, and it always runs out of propane halfway through cooking when you have guests over for dinner. So where’s the convenience in that?

Charcoal grills give you everything you could ask for: low maintenance, ease of use–no propane tanks, valves and igniters–real wood flavor, not lava rocks, and the thrill of cooking meat over a real fire, bonding with the caveman in you. Grab a beer–or even better: a bourbon on the rocks–and start grilling!

DEVILED EGGS WITH BBQ CHICKEN AND COLE SLAW

Posted: June 25, 2025 in barbecue, chicken, Food, Recipes
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I was away on a fantastic trip to Poland and Lithuania with my daughter for a couple of weeks, and I’ll be posting some of our food finds soon. Meanwhile, enjoy this summer favorite.

If you’re trying to think of something new and interesting to bring to the July 4th celebration, this is it. It was a huge hit when I brought it to a neighborhood party a while ago.

Imagine the best of a deviled egg and a BBQ chicken sandwich, and you’ve got this appetizer that rocks in more ways than one….and you can make it ahead of time.

I boil the eggs and make the cole slaw the day before, then keep them in the fridge. Even the chicken can be cooked the day before and then warmed through before assembling right before you need it. Be sure to make a lot of them…they’ll go faster than the hard-boiled eggs in “Cool Hand Luke!”

This recipe is gluten-free, as long as you use GF soy sauce.

 

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For the chicken and BBQ sauce:
3 cups ketchup
1 tablespoon apple cider vinegar
2 tablespoons soy sauce
1 teaspoon hot sauce (I use Frank’s Red Hot)
1/4 cup + 2 tablespoons brown sugar
1 lb. boneless skinless chicken breasts
For the cole slaw:
2 tablespoons mayonnaise
1 tablespoon rice wine vinegar
1/2 teaspoon sugar
2 cups finely shredded cabbage
For the deviled eggs:
6 hard-boiled eggs
1/4 cup mayonnaise
1 tablespoon mustard (I use Gulden’s)

Pre-heat the oven to 250 degrees.

Combine the ketchup, apple cider vinegar, soy sauce, hot sauce, and brown sugar in a oven-proof pot with a lid. Mix well, then add the chicken breasts, making sure they’re immersed in the sauce. Cook low and slow in the oven for about 2 hours.

When the chicken is cooked through, shred the meat with 2 forks. Set it aside, but keep it warm.

Combine all the cole slaw ingredients in a bowl, mixing well, and place them in the fridge.

For perfectly hard-boiled eggs, place the eggs in a pot of cold water, and turn the heat on high. Just before the water starts to boil, put a lid on the pot and turn the heat off. Let the eggs sit in the hot water for 15 minutes. Once cooked, keep the eggs in the fridge.

Slice the eggs in half and place the yolks in a bowl with the mayonnaise and mustard. Mix well and keep in the fridge.

To assemble, take a teaspoon of the mayo/mustard/yolk mixture and place it in the cavity of one of the egg halves. Place another teaspoon of the shredded chicken on top (I like it warm, to counter the cold of the mayo and cole slaw), drizzling a little of the BBQ sauce that you cooked the chicken with on the meat. Then place a teaspoon of the cole slaw on top of the chicken.

Serve immediately!

LAMBURGERS WITH FETA CHEESE DRESSING

Posted: May 21, 2025 in barbecue, burgers, Carnivore!, CHARCOAL, Food, lamb, Recipes
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When it comes to grilling, lamb is often overlooked. Some folks think it tastes too gamey, which can be true with grass-fed lamb that comes from New Zealand or Australia. Although you can’t beat their strict quality standards, the flavor can be intense.

I don’t mind that intense lamb flavor in a chop, but when I make lamburgers, I like to mix ground beef with ground lamb to give it a milder flavor. And when I cook them over hardwood charcoal, the flavor is outstanding! Even seared in a cast iron skillet and finished in the oven, these burgers are awesome.

1 lb. ground lamb
1 lb. ground beef
1/2 onion, minced
1 tablespoon Dijon mustard
1 teaspoon each fresh parsley, mint, and dill, finely chopped
1 teaspoon dried Greek oregano
1/2 teaspoon cumin
1 large clove garlic, squeezed through a garlic press
1 scallion, finely chopped, green part only
1/2 cup breadcrumbs
1 egg
1 teaspoon salt
1/2 teaspoon black pepper

 

Fresh herbs make the difference!

 

Heat the olive oil in a skillet over medium heat. Add the onion. Cook it until it’s translucent, about 6 minutes. Transfer the onion to a plate to cool.

In a bowl, mix the cooled onion, mustard, parsley, mint, dill, oregano, cumin, garlic, scallion, and salt and pepper.

In another bowl, combine the lamb with the beef, so they are mixed well. Then add the onion mix bowl to the meat and make sure all the ingredients are combined. Add the breadcrumbs and mix again. Then add the egg and mix one more time.

Form the meat into patties. Place them on a baking sheet covered with non-stick foil, and place the baking sheet in the fridge.

 

The indentation in the center of the patty keeps it from swelling up while cooking.

 

Don’t let the lamburgers get too cold in the fridge…just enough to firm the meat up a bit. If it gets too cold, give it a few minutes at room temp to warm up again.  Grill the burgers over hardwood charcoal until they are cooked to medium.

If you’re cooking indoors, heat some avocado oil in an oven-proof pan, preferably cast iron. Sear the burgers well on both sides, then place the pan in a 350-degree oven to finish cooking.

 

Extra meat is great for meatballs! Just freeze them for another time.

 

Place the burgers on buns, and smear the bun with the feta cheese dressing.

If the food is good, someone’s always watching!

 

My recipe for feta cheese dressing works really well with lamburgers. But it’s also great on a salad.

3/4 cup plain Greek yogurt
1  cup mayo
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper sauce, like Franks Red Hot
1 teaspoon Dijon mustard
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4–5 oz. crumbled feta cheese

Combine all the ingredients in a bowl. Mix well. Cover and refrigerate. If you can wait a day, it’s even better.

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GRILLED CLAMS WITH PASTA

Posted: May 18, 2025 in barbecue, CHARCOAL, Food, Recipes, seafood
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Who says you have to only cook burgers and steaks on the grill? This is one of my favorite ways to enjoy clams…and without the clam knife! I always use hardwood charcoal.

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A couple of dozen (or more) little neck clams, washed and purged
1 stick (8 oz.) of unsalted butter
1/4 cup extra virgin olive oil
1/4 cup chopped parsley
1 teaspoon dried oregano
1 teaspoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon sea salt

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The clams should be stored in the fridge until ready to use…not in water, not on ice. Place the clams in a bowl and cover them with a wet dish towel.

About an hour before cooking, I like to purge my clams to remove as much grit as possible. I fill a large bowl with cold water, add sea salt and some corn meal to it, and mix it around. Then I add the clams to this bowl and let them sit in this liquid for an hour. They will suck up the corn meal and spit out sand and grit. After an hour, I pour off the water/salt/meal/grit mix, and thoroughly wash the clams. Now they’re ready to grill!

I start my hardwood charcoal grill and divide it in half: coals on one side, no coals on the other.

While the coals are heating up, I grab a disposable aluminum foil tray and place it on a burner on my kitchen stovetop over medium heat. I add the butter, olive oil, parsley, oregano, basil, garlic and salt, and stir it all to combine. Once the butter has melted and everything has blended, I bring the tray over to the charcoal grill and place on the side of the grill without coals. It will stay warm.

Once the coals are hot, just place the clams directly on the grill. (Use tongs, unless you want to remove all of your knuckle hair.) They’re done as soon as they open, but you can cook them as long as you like, from raw to more thoroughly cooked. As each one reaches its desired doneness, place it carefully in the aluminum tray, making sure you don’t lose any of that precious liquid inside the clam shell. Give it a swish in the butter and herb mix.

When all the clams have been cooked and are in the tray, serve them with that herby butter sauce on top of pasta…or simply eat them with a fresh baguette. A glass of great white wine is a must.

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Really easy and really delicious!

“COPE” CHOPS: FEEDING HUNGRY DJs FOR ALMOST 4 DECADES!

Posted: April 2, 2025 in barbecue, CHARCOAL, Food, grilling, Recipes
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I just came back from a trip to my hometown of New York City, where I saw some old radio friends. It reminded me of this awesomely simple grilled pork chop that dates back to my early years in radio on Long Island.

“Cope” chops are the creation of my radio buddy, Marc Coppola, who can be heard from Cape Cod to California. Cope and I met at WBAB on Long Island back in the early 80’s. He had the afternoon drive shift, and I was on after him from 7 to midnight. After his show, Cope would remove a hibachi grill out of the trunk of his car, light some charcoal in the radio station parking lot, and he’d grill up the most amazing pork chops I’ve ever had. They were thin, but juicy and beautifully charred. He called ’em “Cope chops,” and we’d eat them by the stack, wrapping the hot bone of the chop with a paper towel, and then just chowing down. It’s a great memory, and one that I like to re-live by grilling Cope chops at home even today.

After four decades, I’m not sure if my Cope chop recipe is the same as the original, but they are damn good and incredibly easy to make.

Ironically, for this recipe, I don’t go all out and spend big money on thick, expensive pork chops. I want them thin, fatty and with the bone in. This is not a low-and-slow process: the secret to the success of these chops is to cook them hot and fast on a charcoal grill, sealing in the juices.

Thin-cut pork chops
Dry white wine (I use an unoaked inexpensive French chardonnay)
Lawry’s seasoned salt

Place the pork chops in a casserole dish or other flat dish with sides, and pour the wine over the top, making sure you cover the chops. Let them marinate for at least an hour at room temperature, flipping them over halfway through so that all sides get covered by the wine.

Light a hot hardwood charcoal fire.

Pour off the wine from the chops and discard it. Place the chops on the hot grill and season the top with the Lawry’s seasoned salt. Once they’ve charred nicely, flip the chops over and season the other side. Grill until the chops are cooked all the way through, but not dry. Serve them immediately.

The proper way to eat a Cope chop: wrap the bone in a paper towel and chow down!

KOREAN/CHINESE CHICKEN: SWEET WITH A LITTLE HEAT

Posted: October 16, 2024 in barbecue, chicken, Food, Recipes
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The combination of sweet with a little heat is something I just can’t get away from. Whether I’m barbecuing, putting together a poke bowl, or preparing my favorite Asian recipe, I gotta have it.

I was looking back at a previous blog I had written about Korean barbecue, and I was really craving a lot of the flavors in my recipe…but I was comfy here at home on a bad weather day, and I wasn’t about to go out to the store to buy the one key ingredient I didn’t have: a spicy sauce called Gochujang. So, I looked in my fridge for a reasonable substitute, and there, on the shelf, was a brand new bottle of Chinese chili garlic sauce. It was exactly what I needed.

 

I grabbed chicken leg quarters at the supermarket last week, because the quarters have a drumstick and a thigh, my favorite parts of the chicken.

 

*Raw chicken hack*
I keep disposable gloves in my kitchen to use whenever I handle raw chicken. I’ve got a special trimming knife that I use…and it goes right in the dishwasher after I’m done. (I don’t normally put knives in the dishwasher, but this inexpensive blade goes in.) I also use an acrylic cutting board, because it, too, can go right in the dishwasher to be sanitized. (Doesn’t matter how much you scrub a wooden board, it will absorb odors and liquids and never get completely clean.) I have two beautiful wooden boards in my kitchen, but they’re more for show than practical use. And then the gloves: I wear them while trimming the chicken, then toss them when I’m done.

 

The amazing sauce that I use here will last through the preparation of this dish and then some. Once you’ve mixed up a batch, it might be good to separate it into 2 bowls. Use one bowl to brush it onto the raw chicken. The other bowl will be untouched by anything that touches the chicken, so you can use it cooked or uncooked. As soon as the brush you’re using touches the raw chicken and then sauce, you can no longer use it uncooked. (Salmonella!) No licking the bowl by accident!

The extra sauce will be awesome if you want to brush even more sauce on leftovers.

 

More sauce than you need, but trust me: you’ll keep slathering it on more and more!

 

3 lb. package of chicken parts (I used leg quarters)
3/4 cup ketchup
1/2 cup hoisin sauce
1/2 cup honey
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup chili garlic sauce
2 tablespoons freshly grated ginger
1 tablespoon unseasoned rice vinegar
1 teaspoon granulated garlic

Combine everything but the chicken in a bowl and mix well, then divide them into two bowls…one to use with the raw chicken and one for later.

 

*Ginger root hack*
I love fresh ginger. But I never use it often enough. It gets moldy in my fridge and I have to toss it out. But I learned a trick from a local organic farmer who grows their own ginger– Liz, at at Wishing Stone Farm in Little Compton, RI: Put the ginger root in a plastic bag, and keep it in the freezer. When you need it for a recipe, take the frozen root out of the freezer and grate it–skin and all–according to your recipe. Then put the rest back in the freezer. An amazing trick that really works, and you’ll never peel ginger again!

 

Looks good, but it’s not cooked yet! Once it’s basted, fold the foil over the top of the chicken to make a packet.

 

Grab a baking pan, and tear a long sheet of aluminum foil, placing it over it. Place the chicken pieces on the foil bottom-side up. (I need to use 2 sheets of foil overlapping each other because my chicken pieces were larger.)

Brush the bottoms of the chicken pieces with the sauce, then flip them over and brush the tops. Be generous!

Wrap the foil around the chicken pieces to make a pouch, making sure the pieces are not sticking out.

Pre-heat the oven to the highest temperature it will go. When the oven is hot, place the pan with the chicken in the oven, close the door, and turn the oven down to 325.

Bake the chicken for one hour.

When the chicken is done, open the foil packet. It will look like this…

 

Carefully pour off the fat, then brush more of the sauce on the chicken, and place it under the broiler, watching it carefully so that the sugars in the sauce don’t burn. Broil it until it’s caramelized. (Another option is to light a charcoal grill and cook it on the grill rather than putting it under the broiler. It’s just a matter of how much time and effort you want to spend, and what the weather’s like.)

 

I used a new sheet of foil and a new pan under the broiler.

 

Discard any of the sauce that touched the raw chicken. Use the “clean” bowl of sauce on the cooked chicken, if you want to add more.

Leftovers are awesome. Simply take the chicken out of the fridge, brush with more sauce, and place it in a 300-degree oven for about 10–15 minutes. It will take on an even darker color.

 

Leftovers the next day: I brushed more sauce on it before re-heating.

 

 

ROASTED CHICKEN WITH ALABAMA WHITE SAUCE

Posted: September 29, 2024 in barbecue, chicken, Food, Recipes, Uncategorized
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If you watch as much Food Network and Cooking Channel as I do, you’ve probably heard of Big Bob Gibson’s Bar-B-Q in Decatur, Alabama. Smokin’ and grillin’ since 1925, they put the now-famous Alabama white sauce on the map. They would smoke whole birds, then dunk the entire bird in a bucket of white sauce before returning them to the smoker to cook some more. And then they’d serve more of the precious white sauce on the side as you tore into the most amazing chicken you’ve ever had.

I lived in Mobile, Alabama 35 years ago. Never made it to Decatur. Probably never will. So it was time for me to try to recreate the magic at home. I think I did pretty well.

If you Google “Alabama white sauce,” you’ll get dozens of versions, each, I’m sure, pretty similar and pretty good. I did just that, and then tweaked it to make it my own.

I don’t smoke the birds. I simply season them with salt and pepper, and roast them in a convection oven at 350. When they’re almost done, I brush the chicken all over very liberally with my white sauce…bottom of the bird, too. Then it goes back in the oven for a little bit more.

 

Parts work as well as whole birds. I love using leg quarters for this recipe.

 

1 cup mayonnaise
4 tablespoons buttermilk
4 tablespoons white vinegar
2 teaspoons Dijon mustard
1 teaspoon ground black pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1/2 teaspoon salt
1/2 teaspoon sugar

Combine all the ingredients and mix well. I like to keep it in a container with a lid so I can shake it up before using it.

Preheat the oven to 350.

I like to roast a whole bird, though parts work just as well. If I’m roasting a whole bird, I like to spatchcock the bird so that it cooks evenly. 

(Aside from the fact that it sounds dirty, spatchcocking simply means removing the back bone of the bird so you can open it up and press it flat onto the roasting pan.)

 

A spatchcocked bird.

 

It’s relatively easy to do, especially if you have poultry shears. You just flip the bird upside down, and cut all the way up on either side of the back bone.

Be sure to save the backbone for chicken stock. If you’re like me and you pay extra for really good quality humanely raised chicken, every little bit needs to be saved and utilized to get the most bang for your buck.

 

 

I line a baking tray with foil, salt and pepper my bird all over, and place it on the baking tray and into the 350-degree oven. It takes a little less than an hour for a 4-lb. bird, but before it’s completely cooked through, I pull it out of the oven and brush on all sides with my Alabama white sauce.

 

 

Then it goes back into the oven for about 10 minutes.

The result is a tender and juicy bird, unlike any you’ve had before.

 

And save some of that white sauce to dip in while you’re eating!

 

 

 

KOREAN-INSPIRED BARBECUE, PART 2

Posted: July 21, 2024 in barbecue, Carnivore!, CHARCOAL, Food, grilling, Recipes, Uncategorized
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Bulgogi is the name given to the most common form of Korean barbecue. Unlike the daeji bulgogi that I cooked in a previous blog, this one is not based on a chili sauce that can take the roof of your mouth right off.

I used chicken, though this would work with pork as well, and for the best flavor, it’s best to marinate the meat in the fridge overnight.

 

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2/3 cup soy sauce
1/2 cup chopped scallions
6 tablespoons sugar (I use organic cane sugar)
5 tablespoons fresh garlic, grated or through a garlic press
5 tablespoons sesame oil
1 tablespoon sesame seeds
1 teaspoon black pepper
5 lbs. chicken pieces (I use skin-on thighs)

 

Combine all the ingredients except for the chicken in a bowl and mix well.

Place the chicken pieces in a large Ziploc bag and pour the marinade in. Seal the bag well and squish it around to make sure the marinade makes contact with the chicken. Place the bag in a bowl (to prevent accidental leakage) and keep it in the fridge overnight. Squish the bag around every few hours to make sure the marinade does its job.

When you’re ready to cook the next day, pre-heat the oven to 350 and remove the bag from the fridge and let it come to room temperature. Place the chicken on a sheet pan (discard the remaining marinade) and bake it for an hour, or until the meat temperature reaches about 160.

If you want that char and those grill marks, light a hot grill and push the coals to one side of the grill. Place the chicken pieces on the cool side of the grill and close the lid, opening the vents. Every few minutes, turn the chicken pieces over so they get nice grill marks but don’t burn.

 

 

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