This tiny chicken packs a big kick. Crushed red pepper and sriracha sauce combine for some serious heat.
- Total Fat31 g
- Cholesterol225 mg
- Sodium480 mg
- Total Carbohydrate2 g
- Protein39 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.
2 , thawed
1 cup Kikkoman® soy sauce
2 teaspoons crushed red pepper flakes
2-1/2 cups orange juice
2 teaspoons Kikkoman® sriracha sauce
- 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.