Dinner Series: Orange Sriracha Chicken

Summer calls for enjoying the great outdoors. Few things are as relaxing and enjoyable as enjoying a delicious meal on the patio, deck, or backyard after you've prepared part or all of it outside as well. This very experience was recently enjoyed when spicy-sweet grilled chicken found itself alongside a gorgeous salad brimming with fresh fruit and tangy-sweet mojitos featuring fresh mint from the patio garden. It was a meal to behold:

This time around, we're finishing our dinner plan with the centerpiece of the meal, Orange Sriracha Chicken:

The basting sauce for this dish is particularly amazing and I'll be making more to have on hand to brush over ribs, chops, and other delicious items that will be spending time on my grill this summer. You can leave out the crushed red pepper when you are marinating your chicken, but don't take out the Sriracha in the basting sauce. Even if you aren't a fan of heat, you will end up with a lackluster result. The sauce ends up thick and sticky, like a sweet-tangy-spicy barbecue sauce. There's some heat to it, but only the most spice-averse eater will be concerned about it. Trust me, you'll love this dish and, if you're like me, be trying to figure out when you can make it next while you are licking your fingers after finishing your first piece! Happy summer!

Orange Sriracha Chicken

  • 2 tsp. granulated garlic
  • 3 green onions, thinly sliced
  • 2 tsp. crushed red pepper (optional)
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 3 T. olive oil
  • 2 lbs. chicken thighs (bone-in)
  • 2 oranges
  • 1 T. Sriracha sauce
  • 2 T. honey
  • 1 T. melted butter
  • 1 tsp. soy sauce

In a large, resealable plastic bag, combine the granulated garlic, green onions, crushed red pepper (if desired), salt, black pepper, and olive oil. Add the chicken thighs and set aside.

Slice the oranges in half and juice them into a small saucepan. Slice the remaining orange pieces into slices and add them to the marinating chicken. Seal the bag and refrigerate for at least 1 and up to 24 hours. Add the remaining ingredients (Sriracha sauce thru soy sauce) to the sauce pan and simmer over medium heat, stirring constantly, until thickened. The sauce can be made up to 5 days in advance and kept in a sealed jar in the refrigerator until used.

Prepare a medium-high heat grill. Remove the chicken from the marinade (discard the orange slices and marinade) and place on the grill. Turn the chicken after 6 minutes and brush liberally with the basting sauce. Grill another 6 minutes and repeat the process. Continue until the chicken is fully cooked and the sauce has created a thick layer on the chicken. Serve immediately.

  • Yields: 3-4 servings
  • Preparation Time: 45 minutes