A friend of mine brought dinner over for my family from a restaurant called Big's Chicken in Beaverton, OR and I absolutely loved it. I did some Googling and found they had posted the recipe for their chicken so I had to make it.
The posted recipe needed some adjusting but it turned out pretty good.
I left the spice rub unchanged.
The chicken is marinated in their Fresno sauce. It's also served on the side as a condiment. I made this per the instructions and it didn't turn out right. There was to much vinegar and the peppers should be roasted whole and then steamed in a bag instead of quickly charring. I added a roasted bell pepper in an attempt to tone down the vinegar. My next batch will be closer to what they serve.
Fortunately I still had some of the white sauce to compare to. It needed additional mustard and apple cider vinegar. The oregano they use might be powdered. Next time I will run it through a spice grinder or run a knife over it. I also added salt and pepper.
https://www.pdxmonthly.com/eat-and-...he-heavenly-birds-at-big-s-chicken-mayonnaise
Thanks,
Matt
The posted recipe needed some adjusting but it turned out pretty good.
I left the spice rub unchanged.
The chicken is marinated in their Fresno sauce. It's also served on the side as a condiment. I made this per the instructions and it didn't turn out right. There was to much vinegar and the peppers should be roasted whole and then steamed in a bag instead of quickly charring. I added a roasted bell pepper in an attempt to tone down the vinegar. My next batch will be closer to what they serve.
Fortunately I still had some of the white sauce to compare to. It needed additional mustard and apple cider vinegar. The oregano they use might be powdered. Next time I will run it through a spice grinder or run a knife over it. I also added salt and pepper.
https://www.pdxmonthly.com/eat-and-...he-heavenly-birds-at-big-s-chicken-mayonnaise
Thanks,
Matt
