Grilled Sichuan 'Firecracker' Chicken Recipe
Grilled Sichuan 'Firecracker' Chicken
-OR- Sìchuān bàozhú jī
Submitted By: Taz

Ingredients:

4 lbs Bone In Chicken Pieces -OR- 4 Boneless/Skinless Chicken Breasts
Kosher Salt (Yán) to taste
Black Pepper (Hēi hújiāo) to taste

Sichuan 'Firecracker' Sauce:
2-4 cloves Fresh Garlic (Dàsuàn) - minced
1 Cup Light Brown Sugar (Táng)
½ Cup Asian Red Chile Sauce (Hóng làjiāo jiàng) - can substitute sriracha sauce
2 Tbs Shao Xing Rice Wine - can substitute rice wine vinegar (Mǐcù)
2 Tbs Black Rice Vinegar (Zhenjiang)
¼ tsp Kosher Salt (Yán)
¾ tsp Sichuan Peppercorns (Huājiāo) - coarsely ground
¼ - ½ tsp Red Pepper Flakes (Gàn de hóng làjiāo) - amount to taste

Preparation:

NOTE: You can make a second batch of the 'Firecracker' Sauce (uncooked) and marinade your chicken overnight if you wish for even more flavor and color - Remove chicken from marinade (add used marinade to sauce pan [step 2] BEFORE cooking) and allow chicken to drain for 5-10 minutes before continuing with step 4

  1. Set up grill for indirect cooking and preheat to medium-high heat (375ºF)
  2. While grill is heating, mix together all of the 'Firecracker' sauce ingredients in a small sauce pan and bring to a simmer over medium heat - Allow to simmer for 8-10 minutes (stirring frequently) until slightly reduced and thickened - Set aside
  3. Wash and pat dry chicken breasts
  4. Season both sides of the chicken breasts with salt and black pepper to taste
  5. Lightly oil the grill grate
  6. Place the chicken breasts on the hot side of the grate (directly over heat) and sear for 3-4 minutes or until 'golden brown' per side flipping once
  7. Transfer chicken breasts to the 'cool' side of the grill (no coals underneath)
  8. Brush on a good coating of 'firecracker' sauce
  9. Close the grill lid and allow to cook for 5-6 minutes to bake the sauce on
  10. Flip the chicken and repeat steps 8 and 9
  11. Remove the chicken from the grill when the internal temperature reaches 165ºF for dark meat, 160ºF for chicken breasts (juices should run clear) - Loosely cover with foil and allow to rest for 5 minutes
  12. Brush on more 'firecracker' sauce and serve hot along with extra 'firecracker' sauce for dipping, Chinese coleslaw, steamed rice, and/or grilled vegetables
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