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


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