SRIRACHA GLAZED CHICKEN WITH PICKLED PLUM SALAD
Serves: 4 servings
INGREDIENTS
Pickled Salad
- 5 plums, pitted & thinly sliced
- ½ English cucumber, cored and sliced as matchstick
- 3 green onions, sliced at a bias
- ½ red pepper, small diced
- 4 garlic cloves, thinly sliced
- 1½ cups white vinegar
- ⅔ cup sugar
- 2 tablespoons salt
- 1 cup water
- 1½ cup ice
Chicken
- ½ cup soy sauce
- 4 tablespoons rice wine vinegar
- juice from ½ lime
- 3 tablespoon Sriracha sauce
- 2 tablespoon honey
- 4 cloves garlic, pressed
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoons toasted sesame oil
- 2 lbs chicken thighs and/or drumsticks, skinned
- cilantro, chopped for garnish
INSTRUCTIONS
Salad
- Place vegetables and plums in a large bowl or pitcher. In a small sauce pot combine vinegar, sugar, salt and 1 cup water over medium-high heat. Bring to a simmer and stir until sugar dissolves. Add ice and stir until melted. Pour over vegetables and refrigerate to pickle.
Chicken
- Combine soy sauce, vinegar, sriracha, lime juice, honey, garlic, ginger and sesame oil in a small bowl. Whisk together until well combined. Place chicken in a large resealable bag, add marinade. Refrigerate for 45 min to 1 hr to let marinade.
- Remove chicken from marinade, set aside. Pour remaining marinade into a small sauce pot, bring to a boil and reduce by half.
- Preheat grill to medium-high heat. After preheating, turn the left burner off (leave the right burner on) or move coals to right side of the grill.
- Brush the grill rack with vegetable oil or cooking spray. Place chicken on grill rack over direct heat. Cover and grill for 5 minutes on each side, basting occasionally with reduction. Move the chicken to grill rack over indirect heat. Cover and grill an additional 5 minutes on each side or until done, basting occasionally with reduction.
- Serve chicken with pickled salad over jasmine rice, garnished with cilantro.
NOTES
OVEN PREPARATION
Add the chicken with all the marinade (not need to boil stove top) into a rimmed baking sheet pan lined with foil. Cook for 30 minutes at 400°F, flipping & baste chicken halfway through. Lower the heat to 350°F and cook for an additional 10-30 minutes or until juices run clear (not pink) when poked with a sharp knife or the internal temperature reaches 170°F. Sauce should be thick and sticky. If your chicken pieces aren’t browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking or until browned sufficiently.
Add the chicken with all the marinade (not need to boil stove top) into a rimmed baking sheet pan lined with foil. Cook for 30 minutes at 400°F, flipping & baste chicken halfway through. Lower the heat to 350°F and cook for an additional 10-30 minutes or until juices run clear (not pink) when poked with a sharp knife or the internal temperature reaches 170°F. Sauce should be thick and sticky. If your chicken pieces aren’t browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking or until browned sufficiently.
