Orange Sriracha Chicken Drumettes on the Island Grillstone
I needed a recipe for an chicken wing cook-off at the family's church, kind of a loosely run family fun event that everyone votes on. Though I wasn't a winner, it was mighty fine eating and I received a few personal “I thought it was the best one” comments, so I will roll with that! Grilling these Orange Sriracha Chicken Drumettes on the Island Grillstone makes this a winning combination of an “easy to grill recipe” that anyone can do and that “you just can't eat one” everyone cant resist!
The only modifications I made to the original recipe is changing out “Ghee” for butter, doubling the recipe size and grilling everything on the Island Grillstone.
Orange Sriracha Chicken Drumettes
Note: You will find the original recipe ingredients here: http://nomnompaleo.com/post/65246577688/orange-sriracha-chicken
Prepare the Orange Sriracha Chicken marinade:
Add onions, basil, orange juice, garlic, fish sauce, balsamic vinegar, tomato paste and pepper into a food processor.
Puree till smooth.
Pour the marinade over the chicken drumettes, mix to coat and refrigerate overnight.
Prepare glaze.
Add orange juice, marmalade, honey and hot sauce together in a skillet, bring to simmer and reduce till thick.
Toast your coconut and sesame seeds in a skillet separately.
Preheat grill to with Island Grillstone to 375°F
Place chicken drumettes on Island Grillstone, cook for 10 – 12 minutes, the flip over to cook an additional 10 – 12 minutes.
During the last 10 minutes, glaze the chicken drumettes, cook for 5 minutes more.
Flip and repeat.
Plate your chicken drumettes, add additional glaze, sprinkle with coconut, sesame seeds and sliced green onions to serve.
Note: this recipe will work perfectly with chicken wings, just reduce the cooking time as needed.
When you follow the recipe link above, take a few minutes to read the story behind the recipe. I grew up in the San Leandro area which is next to Castro Valley, California. Unfortunately I don't remember this restaurant but it was fun to discover the history behind the recipe and how close to home it originated from.
