2017 Buy Local Cookout Recipe – Spicy Chicken BBQ
Chef: First Lady Yumi Hogan
Ingredients
- 1½ pounds chicken thighs, boneless, skinless
- 2 teaspoons Korean red pepper flakes or chili pepper flakes
- 1/3 cup white sugar
- 1 tablespoon garlic, minced
- 2 teaspoons ginger, minced
- ¼ cup green onions or scallions, chopped
- ½ cup soy sauce
- 2 teaspoons sesame oil
- 1 head Bibb lettuce
Preparation
Makes 4 servings
Place the chicken thighs in a large mixing bowl, combine with all other ingredients except for the chopped green onions. Let the mixture marinate for at least 2 hours. Place large skillet on medium heat and add marinated chicken thigh mixture to the heat. Sauté or pan-fry the marinated chicken mixture until thoroughly cooked. Add green onions and cook for an additional 1 minute to slightly soften green onions. Remove from heat and place the chicken on a serving plate with rice or wrap in lettuce leaf. Serve hot!
Producers Used in this Recipe
- Poultry – Allen Harim (Sussex County, Delaware)
- Poultry – Perdue Farms, Inc. (Wicomico County)
- Bib Lettuce – Tim Fields, BayWater Greens (Wicomico County)
- Bib Lettuce – John Maniscalco, Chesapeake Greenhouse (Queen Anne’s County)
This recipe is featured on page 62 of the 2017 Buy Local Cookbook!
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