This tiny chicken packs a big kick. Crushed red pepper and sriracha sauce combine for some serious heat.
Prep Time10 minutes
Cook Time50 minutes
Total Fat31 g
Total Carbohydrate2 g
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Make marinade by combining soy sauce, red pepper flakes, orange juice and sriracha sauce. Cut each hen down the backbone and spread flat. Add hens to bowl or large storage bag and add marinade; refrigerate overnight.
Preheat outdoor grill to a medium-low heat.
Remove hens from marinade and reserve 1/4 cup of liquid. Place hens on grill, skin-side down. Cover and grill for 25-30 minutes. Turn hens and baste with sauce. Cover and grill for additional 25-30 minutes or until internal temperature reaches 180°F.
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