1 cup soy sauce (I use the less sodium one)
3/4 cup finely chopped onion
1/3 cup rice vinegar
1/4 cup honey
1-2 Tbsp sriracha (hot red pepper garlic chili paste found in the oriental section) we do 1 Tbsp so it isn't too hot for the kids
2 Tbsp white sesame seeds
2 Tbsp chopped fresh ginger
2 Tbsp minced garlic
1 Tbsp sesame oil
12 skin-on chicken thighs (about 3 1/2 pounds) (we usually de-bone them to make it easier to eat)
In a large bowl, combine soy sauce, onions, rice vinegar, honey, sriracha, sesame seeds, ginger, garlic and sesame oil. Stir well to combine. Place the chicken in the marinade. Toss to combine, cover and refrigerate overnight or at least 6 hours.
Preheat grill to medium..about 300-350 degrees. Leave the skin on the chicken to help keep it moist. Cook on the grill on both sides until done. Use a digital thermometer to verify the temperature.
1/4 cup mayo, plus 2 Tbsp
1/4 cup sour cream
1 Tbsp apple cider vinegar
1 tsp salt
1/4 tsp fresh ground pepper
3 cups green cabbage, chopped (about 1/2 head)
2 Granny Smith apples, peeled, cored, and chopped
1 large carrot, peeled and shredded1/2 head Romaine Lettuce, washed and cut into bite sized pieces
1/2 cup finely chopped sweet onion
1/4 cup fresh parsley, finely chopped
In a large bowl, combine the mayo, sour cream, honey, vinegar, salt and pepper. Whisk well. Add cabbage, apples, carrot, Romaine, onion and parsley. Toss to combine. Cover and put in fridge until ready to serve.
This recipe was slightly adapted from Emeril Lagasse from Emeril Live.