This is a favorite recipe of mine, one I concocted myself. It works with pretty much any meat you care to use, but I will say "chicken" for the sake of the recipe. Vegetarians, you're out of luck I'm afraid. The amounts are rough estimates as I just sort of eyeball it when I'm actually cooking. I call it "Thermite" chicken because it's hot, powerful, and quite simple to make.
Thermite Chicken
1 - 1 1/2 lbs. boneless chicken pieces
1/2 cup Greek yogurt
1/2 cup honey
1/4 - 1/3 cup Sriracha chili sauce
1/3 cup finely chopped fresh mint
1 oz. bourbon
If using chicken breasts, cut into about 1" strips. Boneless thighs are the perfect size. Place chicken in bowl and add other ingredients. Gently but thoroughly mix with a spoon until sauce becomes homogeneous. Let marinade for 6-12 hours. There are two ways to cook this.
Method 1:
Cook on a hot pan with a little bit of oil until the chicken pieces start to brown and caramelize.
Method 2:
Cook the pieces for several minutes on each side over a charcoal (or propane if you must) grill until internal temperature reaches 165° F.
There, it's very, very easy. You'll spend more time preparing the marinade than actually cooking. The yogurt and bourbon both cause chemical changes in the meat as it marinades, giving this dish its unique flavors and color and the honey, in addition to making it sweet, acts as an emulsifier, keeping the yogurt and hot sauce from separating. Enjoy!
Thermite Chicken
1 - 1 1/2 lbs. boneless chicken pieces
1/2 cup Greek yogurt
1/2 cup honey
1/4 - 1/3 cup Sriracha chili sauce
1/3 cup finely chopped fresh mint
1 oz. bourbon
If using chicken breasts, cut into about 1" strips. Boneless thighs are the perfect size. Place chicken in bowl and add other ingredients. Gently but thoroughly mix with a spoon until sauce becomes homogeneous. Let marinade for 6-12 hours. There are two ways to cook this.
Method 1:
Cook on a hot pan with a little bit of oil until the chicken pieces start to brown and caramelize.
Method 2:
Cook the pieces for several minutes on each side over a charcoal (or propane if you must) grill until internal temperature reaches 165° F.
There, it's very, very easy. You'll spend more time preparing the marinade than actually cooking. The yogurt and bourbon both cause chemical changes in the meat as it marinades, giving this dish its unique flavors and color and the honey, in addition to making it sweet, acts as an emulsifier, keeping the yogurt and hot sauce from separating. Enjoy!