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.