Years ago, I took a family vacation to Thailand. I got off the plane in search of the best Pad Thai in the world and big plans to eat it for breakfast, lunch, and dinner. But Thailand had more in store for me, this chicken. This crispy skinned, smoke laced, juicin'-down-my-chin chicken, and I am forever grateful. Grab a brick and give it a go!
2 tbsp. Honey
2 tbsp. Fish Sauce
3 tbsp. Sesame Seeds
4 Limes, squeezed
2 tsp. Veg/Soy Oil
Sprinkle of Salt
4 Chicken Leg Quarters
½ Green Cabbage, grated
2 Carrots, grated
2 Cucumbers, grated
1 Bunch Cilantro, rough chop with stems
1. Make your marinade. Half goes on the chicken, half in a bowl for slaw.
2. Wrap brick in foil, grill chicken topped with brick.
3. Chop veg, add to bowl, and toss.