This chicken recipe has a sweet and spicy flavor and packs a punch. When you might be tired of the run of the mill chicken recipes, this one will be sure to give your Monday night chicken dinner a run for is money. It has an element of sweet and spicy with a hint of Asian flavors. If you want to add more or less of the Sriracha or the Jalapeños to turn up the heat or keep it on the less spicy side, feel free! Serve this on a bed of greens or your choice of rice or crispy potatoes and a side of roasted vegetables.
Serves: 4
Ingredients
- 4 Chicken Quarters (or 1.5 lbs of thighs)
- 1/4 cup Soy Sauce
- 1 Tbsp Sesame Oil
- 1/3 cup diced shallots
- 2 cloves of garlic (minced)
- 1 Tbsp Stone ground mustard
- Juice of 1 whole lime
- 1 Tbsp Honey
- 1 tsp Sriracha
- 1 tsp diced jalapeño
- 1 Tbsp Chopped Cilantro
- 1 tsp each of Salt and Pepper
- A pinch of crushed red pepper (optional)
Directions
- Season chicken with Salt and Pepper and place in a freezer bag.
- Place the rest of the ingredients in a bowl and mix well.
- Pour mixture over chicken, seal the bag. Make sure all of the chicken is coated. Place in fridge and let it marinate for 20-30 minutes.
- Remove chicken from fridge and let sit at room temperature for 20 minutes, this allows for even cooking.
- Heat your grill or grill pan (spray grill pan with a bit of non-stick grilling spray), place your chicken on grill and let it cook for at least 3 to 4 minutes until golden brown and grill marks are slightly charred, turn over and continue cooking until cooked through (internal temperature should read 165° F)
Tips & Tricks: You can use any cut of chicken for this recipe but I find that the darker meat adds an element of flavor and juiciness.