10-12 chicken leg quarters
Sichuan pepper salt (Green Sichuan peppercorns toasted-powdered-equal parts Kosher Salt)
1 stick unsalted sweet cream butter
2 oz sesame oil
4 cloves of garlic
1 bunch green onion
1 large shallot
2 stalks of lemongrass
1/4 cup soy sauce
1 bottle Cutino Sauce Co. Jalapeño
1 cup honey
Juice of 1 lemon
1/4 cup rice wine vinegar
1. Season chicken liberally with Sichuan pepper salt.
2. In a small sauce pan over medium heat melt butter with sesame oil. Add garlic, shallot, and onion stirring until translucent.
3. Add remaining ingredients and simmer on low for 20 mins.
4. Grill chicken over high heat. Begin basting with glaze for the last 30 mins.
5. Let rest for 10 mins.