Wednesday, July 23, 2014

Sriracha Honey Lime Chicken Thighs with Cilantro Green Onion Dip


This is a great recipe for chicken thighs cooked on the grill.  Takes 30-40 minutes total time to prep and cook.  You can also use a wing sauce and dip but I prefer the thighs.
While making the sauces, pre- heat grill to med-high tempature

Cilantro Green Onion Dip (courtesy of Williams Sonoma)
1 cup Greek yogurt
2 Tbs. fresh lime juice
2 green onions, white and light green, thinly sliced
1/4 cup chopped fresh cilantro

In a small glass  bowl, mix together all ingredients and put in refrigerator to let flavors blend.

Sriracha Honey Lime Sauce

In another glass bowl (lime juices and metal bowls are not a great combination)
Mix together
4Tbs melted, unsalted butter
1/4 cup of honey
1/4 +cup of Sriracha Sauce
1 Tbs. soy sauce
2 tsp. fresh lime juice ( I also added a little fresh lime zest)

Crispy Chicken Thighs
Rinse and dry chicken thighs (about 2-3lbs)
Toss thighs with a little olive oil (a Tbs or two for the whole batch)
Salt & Pepper
Have grill heated to med high temperature
Put thighs on grill skin side down for about 10 min, turn and cook for another 10 minutes
Remove thighs from grill and toss in or brush on the Sriracha sauce (If you don't like the skin, you can remove before you toss the thighs in the Sriracha sauce)
Put thighs back on grill for another minute or two on each side.

Serve hot off the grill with the Cilantro Green Onion Dip.

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