Hot-Pepper Chicken

Prep: 15 min Serves: 10 or more
Tip: To feed more people and get the best use out of the raw marinade you can rotate in even more chicken as you are grilling!

Marinade Ingredients:

• 5+ lbs chicken (wings or drumsticks are amazing)
• 1 3/4 c soy sauce
• 1 c Dijon mustard
• 1 cup water (I don't add water to mine, I prefer to make it thicker like a sauce)
• 1/2 c Tabasco sauce
• 1/4 c garlic, chopped
• 2 tsp fresh thyme, chopped
• 2 tsp fresh sage, chopped
• 2 tsp fresh rosemary, chopped

(Optional) Cilantro sour cream dipping sauce:

• 1/2 c sour cream
• 2 Tbs heavy cream
• 2 tsp chopped cilantro
• kosher or coarse salt
• ground black pepper

Instructions

1. Whisk all marinade ingredients except chicken in a large bowl.
2. Reserve 1/2-1 cup marinade for basting & sauce. Never use a "raw" marinade (any marinade that has had raw meat in it) to finish a dish. That's why we set some aside in this recipe.
3. Add chicken to marinade, cover, & refrigerate at least 1 hour (the longer you marinade the more flavourful your meat will become). Turn occasionally to make sure chicken is thoroughly marinated.
4. To Grill: Remove chicken & place on grill over medium-low coals, turning often, until chicken cooks through, about 15 minutes. You want the chicken to cook slowly so it cooks thoroughly before the glaze burns. Baste a few times while grilling. Cut into one of the pieces to make sure no pink remains near the bone & remove from grill. Discard raw marinade.
5. To Broil: Remove chicken from marinade & place in a broiler pan under a preheated broiler on low setting, 4 inches from heat source. Broil about 10 minutes per side. (If your broiler does not have a low setting watch carefully so the glaze doesn't burn.) Heat reserved marinade in saucepan and baste chicken a few times while cooking. Cut into one of the pieces to make sure there is no pink remaining near the bone and remove. Discard raw marinade.
6. To make cilantro sour cream: In a small bowl, mix first three ingredients together. Salt & pepper to taste. Yields 1/2 cup.
7. To serve: Top wings with 1 tsp of warm reserved marinade. Don't use more than a drizzle, though — it's really strong. Serve whatever is left on the side for heat lovers. Serve with cilantro sour cream.