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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-22-2009, 12:20 AM   #1
PatioDaddio
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Default General's Grilled Chicken (recipe & pic)

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
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Unread 12-22-2009, 02:21 AM   #2
NorthwestBBQ
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Nice finished pic but where are the prep and cooking pics?
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Unread 12-22-2009, 06:41 AM   #3
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nice, thanks, that just went into my recipe file.... I love that stuff and can't get enough of it.
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Unread 12-22-2009, 07:26 AM   #4
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Beautiful Chikn! Thanks for the recipe. Saved.
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Unread 12-22-2009, 07:28 AM   #5
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Looks awesome. I gotta do more asian stuff. Is that Pad Thai stuff hot??? Rest of family doesn't like a lot of heat.
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Unread 12-22-2009, 08:48 AM   #6
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This looks great, I'm going to try this for sure. Thanx for sharing.
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Unread 12-22-2009, 09:36 AM   #7
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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
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Unread 12-22-2009, 10:30 AM   #8
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Quote:
Originally Posted by NorthwestBBQ View Post
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
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Unread 12-22-2009, 10:32 AM   #9
PatioDaddio
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Quote:
Originally Posted by boatnut View Post
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
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Unread 12-22-2009, 10:38 AM   #10
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Thanks for the recipe. Looks like a possibilty for New Years day grub while watching the football games.
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Unread 12-22-2009, 10:43 AM   #11
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Oh great... Another one to add to my 'Must Do' list... Thanks alot!

(It really does look good though...)
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Unread 12-22-2009, 12:04 PM   #12
landarc
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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.
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Unread 12-22-2009, 12:20 PM   #13
NorthwestBBQ
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Quote:
Originally Posted by PatioDaddio View Post
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?
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Unread 12-22-2009, 12:22 PM   #14
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Sounds excellent. Thanks for the recipe John.
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Unread 12-22-2009, 12:52 PM   #15
PatioDaddio
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Quote:
Originally Posted by NorthwestBBQ View Post
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.

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