There have been several recent posts on the BBQ Brethren Forum that involve chicken parts and a Srirachi Asian sauce posted by Abelman (one of the Brethren). I’ve been drooling over the pictures, and since I had all the ingredients on hand decided to give it a try tonight.
Let me first say that once again I didn’t follow directions exactly, and as a result am renaming this sauce NoBob Sauce in honor of a friend of ours that doesn’t have the greatest tolerance for spicy food. Yet continues to eat it anyway. Bob, if you’re paying attention, I promise not to bring this to Pinochle Night. Or Saturday’s holiday party.
The rest of the dinner wasn’t very Asian. I don’t recall being served sweet potatoes in any Asian restaurant unless they were dipped in tempura and deep fried. And although broccoli gets used a lot, it normally is incorporated in the dishes rather than served on the side. The chicken (skinless thighs) went on Bubba Ho-Keg with the sweet potatoes and cooked for about an hour at 350°F.
The chicken was then dipped in the NoBob Sauce (recipe below) and returned to the grill for about 10 minutes.
As it turned out, the NoBob sauce was very good on the broccoli as well as the chicken. The recipe made more than was required for this amount of chicken, but trust me when I say it won’t go to waste.
This was some good stuff, and cleared out everybody’s sinuses. Of course, some of that might have been due to the chili powder and cayenne pepper I dusted the chicken with before it went on the grill, but I prefer to blame it on NoBob…
- 12 oz. Orange Marmalade
- 1/4 cup Srirachi sauce
- 1/4 cup honey
- 1/4 cup brown sugar
Mix all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer for 5 minutes.