This chicken hits all the right notes with its sweet honey and spicy sriracha glaze, balanced by sour lime and salty, gluten-free tamari sauce. Our recipe calls for cut and grilled chicken, but the sauce also works wonders for roasting pork or glazing fried chicken wings.
Serves: 4
Difficulty: easy
Prep time: 10 min
Cook time: 30 min
Inactive time: 2 hr
Ingredients
8 bone-in, skin-on chicken thighs (or equivalent)
1/2 c honey
1/4 c sriracha sauce
1/4 c garlic, minced
1/4 c ginger, minced
1/3 c seasoned rice vinegar
1/3 c reduced-sodium, gluten-free tamari sauce
2 T lime juice, fresh-squeezed
1/4 c sesame oil
1/2 t ea salt and pepper
Additional
2 green onions, chopped for garnish
1/2 T sesame seeds, for garnish
1/2 c cilantro, rough chopped for garnish
2 c cooked brown rice
1 cucumber, sliced
Steps
Combine all marinade ingredients and submerge chicken. Cover and chill for 2 hours, up to overnight. Preheat grill and mark chicken over medium flame, approx 1 min per side (monitor closely, as marinade has a high sugar content and will burn rapidly over high heat). Move chicken to indirect heat and close grill cover, cooking chicken pieces slowly to 165 degrees internal temp, turning occasionally, approx. 20 min, then remove from grill. Meanwhile, bring to a boil and reduce marinade in saucepan over medium high heat until syrupy, approx. 8 min. Pour over finished chicken pieces, garnish with green onion, sesame seeds and cilantro, and serve with cooked brown rice and sliced cucumbers.
