West Creek® Fire Legs


  1. In a blender add sriracha, brown sugar, chili sauce, sesame oil, lime juice, orange juice, garlic clove, and curry powder. Puree for 1-2 minutes.
  2. Pour half of the marinade over the chicken and refrigerate overnight.
  3. Remove chicken from marinade.
  4. Heat grill and place chicken on medium high area. Baste the chicken on both sides with the leftover marinade cooking for 25-35 minutes until the internal temperature reaches 165°.
  5. Serve on a bed of grilled Bok Choy.


  • 4 ea West Creek® leg quarters
  • 1/4 cup Asian Pride® chili sauce
  • 1 tsp Sriracha
  • 1/4 cup soy sauce
  • 1/4 cup West Creek® Sugar, Brown
  • 1 tsp Asian Pride® Sesame Oil
  • 1 ea Peak Fresh Produce® Lime(s), juice only
  • 1 ea Peak Fresh Produce® Orange(s), juice only
  • 1 ea Peak Fresh Produce® Garlic, Clove(s)
  • 1/4 tsp curry powder