Orange Sriracha Chicken

Blue Mesa Grill Recipe

4 boneless, skinless chicken breasts, brined

Orange Sriracha Glaze:
1 cup orange marmalade
2 tablespoons soy sauce
1 tablespoon roasted sesame oil
1 tablespoon rice wine vinegar
2 tablespoon sriracha sauce

Ancho Citrus Relish:
2 tablespoons olive oil
1/2 tablespoon ancho powder
8 orange segments, white pith removed, rough cut
3 thinly sliced green onions
3 tablespoons chopped mint.

For the glaze: Bring all ingredients to a rolling boil for 3 minutes. Remove from heat and cool before basting chicken.

For the relish: Combine all ingredients.

For the chicken: Grill chicken and baste with orange sriracha glaze for 5 minutes before chicken is done. (Glaze will burn if you grill for too long.) Glaze again for about a minute before removing chicken from the grill.

To serve, garnish the chicken with ancho citrus relish. Makes 4 servings.

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