General's Grilled Chicken (recipe & pic)

[PatioDaddio]

If you've ever had General Tso's Chicken at your favorite Chinese
restaurant, you will completely understand this twist on grilled chicken. If
you've never tried General's Chicken (as it's commonly referred to), and
you like sweet, sticky and spicy Asian sauces, give this a try.



Ingredients
1 whole chicken, cut up
1 packet Sunbird Phad Thai seasoning (Asian section of your supermarket)
2 Tbsp Lawry's Seasoned Salt

Sauce
1/2 cup Hoisin sauce (I prefer Lee Kum Kee brand)
1/4 cup Ketchup (Heinz, of course)
1/8 cup Mae Ploy sweet chili sauce (Asian section of your supermarket)
1/8 cup Rice wine vinegar
1 Tbsp Lemon juice
2 tsp Hot chile oil (or more to taste -- I prefer Mongolian Fire Oil)

Method
Rinse all of the chicken pieces well under running cold water and pat dry
with paper towels.

Coat all sides of each piece of chicken liberally with the Phad Thai
seasoning and a sprinkle of the seasoned salt.

Put all the chicken in a gallon zip-top bag and refrigerate for at least two
hours.

Combine all the sauce ingredients in a medium mixing bowl, whisk well to
combine, and set aside.

Start your fire and prepare for indirect cooking at medium-high heat.

Grill the chicken indirect until the thighs reach an internal temperature of
155º.

Note: Keep the largest pieces of dark meat closest to the heat, and the
white meat furthest away.

Brush a medium-thick coat of the sauce on each piece of chicken.

Continue cooking until the thickest part of the largest dark meat reaches
165º. Rotate the pieces close to the direct part of the fire until the sauce
caramelizes nicely, then rotate them back to the cooler part of the grill.

Brush each piece of chicken with another medium-thick coat of the sauce,
and remove to a platter.

Let the chicken rest 10 minutes.

Serve and enjoy.

-----

John

[NorthwestBBQ]

Nice finished pic but where are the prep and cooking pics?

[tjus77]

nice, thanks, that just went into my recipe file.... I love that stuff and can't get enough of it.

[deguerre]

Beautiful Chikn! Thanks for the recipe. Saved.

[boatnut]

Looks awesome. I gotta do more asian stuff. Is that Pad Thai stuff hot??? Rest of family doesn't like a lot of heat.

[Phesant]

This looks great, I'm going to try this for sure. Thanx for sharing.

[J_Don]

This is really weird seeing this post. I ordered this last night as one of the Entre's for take out. First time I had tried it and really liked it. Pretty spicy. Thanks for the post, recipe and pron. MERRY CHRISTMAS

[PatioDaddio]

Originally Posted by NorthwestBBQ

Nice finished pic but where are the prep and cooking pics?

Sorry, I didn't shoot any. There's nothing all that exciting about the prep and/or cooking part.

John

[PatioDaddio]

Originally Posted by boatnut

Looks awesome. I gotta do more asian stuff. Is that Pad Thai stuff hot??? Rest of family doesn't like a lot of heat.

No, the phad thai seasoning is just a little spicy. You might leave out the chile oil and add that when you plate yours.

John

[1FUNVET]

Thanks for the recipe. Looks like a possibilty for New Years day grub while watching the football games.

[Divemaster]

Oh great... Another one to add to my 'Must Do' list... Thanks alot!

(It really does look good though...)

[landarc]

Nice looking bird there John, I like the use of Pad Thai seasoning for a rub. I have been thinking I need an Asian-type rub.

[NorthwestBBQ]

Originally Posted by PatioDaddio

Sorry, I didn't shoot any. There's nothing all that exciting about the prep and/or cooking part.

John

I see and when did you make this chicken?

[Rich Parker]

Sounds excellent. Thanks for the recipe John.

[PatioDaddio]

Originally Posted by NorthwestBBQ

I see and when did you make this chicken?

I don't know what you're trying to insinuate, but I created and cooked the recipe, and shot the picture (actually many pictures) April 24, as my blog indicates.

John