An interesting thing happened on the way to making Pig Honey BBQ Sauce a reality, the formula was tasted and found to have an incredible balance of flavors and aromas, well beyond just being a way to make ribs shiny. I immediately thought of street vendor style chicken, grilled or roasted, to really set off the flavors even more. So I marinated the chicken with every intention of later grinding or chunking them and making them into yakitori over the kettle. But, deadlines and such being what they are, I ended up simply grilling them.
The chicken was marinated in Pig Honey Sauce, which, if you remember was to be a ribs specific sauce, for 48 hours. It was then boned and grilled on a very hot grill plate on the stove. This was to take just a few minutes on each side on a searing hot hunk of metal. The results above speak for themselves. In the image below, you can see whole thighs and skinless breasts. The breasts ended up as torikatsu.
Pig Honey Sauce
1 cup apple juice
1/4 cup Red Boat Fish Sauce
1/4 cup Braggs Amino Acids
1/8 cup Honey
1 Tablespoon turbinado sugar
Combine all ingredients and bring to just short of a boil, maintain heat until sugar is dissolved.
Here is the sauce in the dribble bottle, a spray bottle would have been better, but, I don't own one of those yet.