|Recipe Name:||Honey Sriracha-Glazed Chicken||Submitted by:||Julie|
|Preparation Time:||10-30 Minutes|
|Number of Servings:||4|
8 bone in, skin on chicken thighs
1 Tablespoon(s) sesame seeds
2 chopped scallions
1/4 Cup(s) chopped cilantro
2 Cup(s) cooked rice, white
1 sliced cucumber
Could probably use up to 12 thighs with the sauce recipe.
Marinate the chicken for 2 hours up to overnight. Preheat grill and mark chicken over medium flame, approx. 1 minute 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 minutes, then remove from grill.
Meanwhile, bring marinade to a boil in saucepan, then reduce over medium heat until syrupy, approx. 8 mins. Pour over finished chicken pieces, garnish with green onion, sesame seeds and cilantro, and serve with cooked brown rice and cucumbers.
Honey Sriracha Barbeque Glaze (
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1/2 Cup(s) honey
1/4 Cup(s) Sriracha sauce
1/4 Cup(s) minced ginger
33/100 Cup(s) minced garlic
33/100 Cup(s) vinegar, seasoned rice
33/100 Cup(s) soy sauce
2 Tablespoon(s) lime juice
1/4 Cup(s) toasted sesame oil
1/2 Teaspoon(s) salt
1/2 Teaspoon(s) pepper, black
Throw it in the blender and mix it up.