Whisk together 2 tablespoons Sriracha sauce and honey; set aside.
Sweet and spicy, this grilled chicken has it all.
Servings and Ingredients
|2 tbsp.||plus 1/4 c. Hy-Vee Sriracha sauce, divided|
|2 tbsp.||Hy-Vee honey|
|1||(1.65-lbs.) pkg. Hy-Vee True boneless skinless chicken thighs|
|1 ½ tbsp.||Hy-Vee apple cider vinegar|
|¼ tsp.||Hy-Vee salt|
|¼ tsp.||Hy-Vee crushed red pepper|
|4||fresh plums, halved, seeded, and cut into wedges|
|1 tbsp.||Hy-Vee canola oil|
|1 tsp.||fresh parsley, chopped, for garnish|
Things To Grab
- Small bowl
- Large resealable plastic bag
- Charcoal or gas grill
- Silicone pastry brush
- Serving platter
- Aluminum foil
Place chicken in a large resealable plastic storage bag; add remaining 1/4 cup Sriracha sauce, apple cider vinegar, salt, and crushed red pepper. Seal bag and turn to coat chicken. Let stand at room temperature for 15 minutes.
Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium heat. Drain chicken; discard marinade. Grill chicken 15 to 20 minutes or until done (165 degrees), turning several times and brushing with reserved Sriracha-honey mixture.
Brush cut sides of plums with oil and grill, cut sides down, during the last 5 minutes of grilling or until slightly charred. Remove chicken and plums to platter. Cover and let stand 5 minutes. Sprinkle chicken with parsley, if desired.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 185mg
- Sodium: 670mg
- Total Carbohydrates: 21g
- Protein: 37g
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