Burning Yurt Mongolian Chicken
From merlin 17 years ago
- 35 minutes to make
- Serves 6
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, I think it would have tasted like this. Read more See less
Ingredients
- 7 lbs chicken legs and thighs shopping list
- 3 T. thick soy sauce (the kind with molasses) shopping list
- 4 T. tempura sauce (or regular Chinese soy sauce) shopping list
- 4 T. Madeira or cream sherry shopping list
- 2 T. crushed garlic shopping list
- 4 T. honey shopping list
- 1 T. thick red hot sauce (like Bufalo jalapeno, Tahiti Joe’s Ahi de Kahuna or Thai shiraca) shopping list
- 1-2 t. table grind black pepper shopping list
- 2-4 handfuls hickory or mesquite chips for smoking. shopping list
How to make it
- 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.
People Who Like This Dish 2
- lunasea Orlando, FL
- merlin San Francisco, CA
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