Recipe

Burning Yurt Mongolian Chicken Recipe

	Merlin / All my dishes 2 years, 2 months ago Genghis Khan sweeps through central Asia, burning the yurts of his enemies, stealing his horses, goats and women. After a long day of rapine, he had worked up quite an appetite. I have no idea whether Genghis Khan ate chicken But if he did,... More Prep:24m Cook:35m Servings:6	Merlin
	mongolian chicken

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Ingredients

7 lbs chicken legs and thighs

3 T. thick soy sauce (the kind with molasses)

4 T. tempura sauce (or regular Chinese soy sauce)

4 T. Madeira or cream sherry

2 T. crushed garlic

4 T. honey

1 T. thick red hot sauce (like Bufalo Jalapeno, Tahiti Joe’s Ahi de Kahuna or Thai shiraca)

1-2 t. table grind black pepper

2-4 handfuls hickory or mesquite chips for smoking.

Directions

Rinse the chicken pieces and pat dry. Mix the other ingredients (except the wood chips of course). Regulate the spiciness to taste with the black pepper.

Cover the chicken pieces with the sauce and marinate in the refrigerator overnight. The sauce is quite thick and coats the chicken well, but you may want to turn the chicken to recoat about halfway through the marinating process.

Soak the wood chips in water about 1 hour before starting the grill.

Set up the grill (or grills) for indirect heating. This amount of chicken is 2 full batches for a standard Weber kettle sized grill. You can use two grills at the same time to cut the cooking time, or a larger grill. Add a handful of chips to each grill when the coals are ready. Take the chicken out and reserve the marinade. Oil the grills before putting on the chicken.

Place the chicken directly over the coals to char, about 3-4 minutes on each side. Then move to the cooler part of the grill. Cook over medium heat for about 25 minutes, turning twice during cooking, and moving the chicken around if the pieces are cooking unevenly. Brush with the marinade before turning each time. Add another handful of chips to each grill midway through cooking. Check the chicken for doneness before taking out. The thighs might take longer than the legs.

Serves 4-6 as part of a barbecue feast.

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Comments

chefmeow 2 years, 2 months ago said:
Yummers. Have to try this one for sure. Thanks for a great post.

kukla 1 year, 11 months ago said:
Wow, I bet this is devine! Kind of a spicy-honey-garlic glaze, softened with a bit of sweet madeira....YUM! It must be wonderful eating at your house!! Thanks, Merlin :)

lunasea 1 year, 10 months ago said:
Sounds wonderful and that is one great recipe intro - great job! I'm saving this to try soon...thank you, Merlin.

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