West Creek® Fire Legs
West Creek® Fire Legs
Directions
- 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.
- Pour half of the marinade over the chicken and refrigerate overnight.
- Remove chicken from marinade.
-
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°.
- Serve on a bed of grilled Bok Choy.
Ingredients
- 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
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
