I usually cut up pork loin for this but it wasn’t on sale so I used chicken breasts.
I marinated in a mix of sriracha, soy, honey, garlic, and lime. Then cooked on the ga with bottom vents closed and I didn’t use the lid. I basted with tsang sweet chili sauce at the end. It was a real crowd pleaser. The ga is nice for these types of cooks and more fun to use for some unknown reason.
Sent from my iPhone using
Weber Kettle Club mobile app