Servings:
Serves 4 Servings
Ingredients
- 1 pound chicken, preferably legs (dark meat stays moist on the grill)
Barbecue sauce
- 1 pound chicken, preferably legs (dark meat stays moist on the grill)
- 3 tablespoon butter
- 2 tablespoon garlic cloves, finely chopped
- 1/2 tablespoon shallot, finely chopped
- 1 1/2 tablespoon ginger, finely chopped
- 1 tablespoon t dark brown sugar
- 1/2 cup ketchup
- 2 tablespoon rice wine vinegar
- 1/4 cup hoisin sauce
- 1/2 teaspoon red onion, thinly sliced
Pickled onions
- 1 pound chicken, preferably legs (dark meat stays moist on the grill)
- 3 tablespoon butter
- 2 tablespoon garlic cloves, finely chopped
- 1/2 tablespoon shallot, finely chopped
- 1 1/2 tablespoon ginger, finely chopped
- 1 tablespoon t dark brown sugar
- 1/2 cup ketchup
- 2 tablespoon rice wine vinegar
- 1/4 cup hoisin sauce
- 1/2 teaspoon red onion, thinly sliced
- 1 tablespoon chopped shallot, garlic, ginger equal parts
- 3 tablespoon rice wine vinegar
- 2 tablespoon sugar
Condiments/garnishes
- 1 pound chicken, preferably legs (dark meat stays moist on the grill)
- 3 tablespoon butter
- 2 tablespoon garlic cloves, finely chopped
- 1/2 tablespoon shallot, finely chopped
- 1 1/2 tablespoon ginger, finely chopped
- 1 tablespoon t dark brown sugar
- 1/2 cup ketchup
- 2 tablespoon rice wine vinegar
- 1/4 cup hoisin sauce
- 1/2 teaspoon red onion, thinly sliced
- 1 tablespoon chopped shallot, garlic, ginger equal parts
- 3 tablespoon rice wine vinegar
- 2 tablespoon sugar
Preparation
Baking Directions:
Preheat oven to 375 degrees.
In a baking dish, pour some sauce over chicken and set aside remaining sauce to spread on buns.
Cover with aluminum foil and roast in oven at 375 degrees for 30-35 minutes.
Chicken should be almost fully cooked (165 degrees at fully cooked).
Grill chicken over medium-high heat to crisp the skin and get a nice char, a couple of minutes on each side.
Remove from heat and let rest.
Remove meat from bone and in a mixing bowl mix in a little more barbecue sauce.
Serving Directions:
Grill the buns.
Spread a little remaining barbecue sauce on buns.
Add some extra-sharp cheddar, top with chicken, pickled onions and fresh cilantro.