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Thai style Sriracha Ginger glazed roadkill chicken

The oriental store brings some surprising ingredients to our town. I've always been a fan of Sriracha hot sauce! It appears they come in different versions. The Ginger Sriracha hot sauce lead me to this recipe for Thai style Roadkill chicken. What a discovery!

Course Main Course
Cuisine Oriental, Vietnamese
Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Servings 4

Ingredients

  • 1 whole chicken (about 1.5kg)
  • 3 branches Kiwi wood or 1 chunk apple wood
  • Salt and pepper

For the Marinade

  • 2 tbsp Ginger Sriracha
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 2 tsp sesame oil
  • 3 tsp cider vinegar
  • 3 tsp sushi vinegar

For the glaze

  • 1/2 cup Tomato Ketchup
  • juice of one lemon
  • Remaining marinade

Instructions

Prepare the chicken

  1. Put the chicken on a plate resting on the breasts and get yourself a sharp knife. Cut the backbone out of the chicken with the knife and split it open. 

  2. Rub the inner side of the chicken with salt and pepper. Turn around and do the other side.

  3. Prepare the glaze by adding all ingredients for the marinade to the bowl and whisk through. You can buy the sriracha ginger here

  4. Rub the chicken with the marinade and put it in an instant marinater. Pour over the remaining marinade. Let it marinade for two hours in the instant marinater or for min. 4 hours otherwise. 

BBQ action

  1. While the chicken is marinating you can start your fire for an indirect cooking session at 150°C/300°F. 

  2. Add some smokewood to the coals. I used Kiwi wood but you can replace it by other fruit wood, like grape vines, apple wood, pear, cherry, ...

  3. Once the smoke is thin and blue you put the chicken in the BBQ and smoke it until it reaches an internal temperature of 70°C/160°F (in the breast). 

  4. From the moment you start smoking the chicken you add the remaining marinade to a sauce pan, add juice of 1 lemon 1/2 cup ketchup and cook through thoroughly. Since the marinade got in contact with the raw chicken you don't want it undercooked. Taste the sauce when it's thickened and add extra marinade ingredients at taste if needed (depending how much marinade you had left). 

  5. Once the sauce is ready baste it on the chicken. 

  6. Once you reached the internal temperature of 70°C/160°F you can remove the platesetter and grill the chicken on both sides for about 2 minutes to get a nice char and caramelized sauce. Watch out you don't burn the sauce or the sugars will turn bitter.

  7. Let rest for about fifteen minutes before serving. Check the core temperature. It definetely needs to be at least 75°C/167°F (and if possible not much more).

Serve with rice and Thai flavored vegetables!