Honey Sriracha Grilled Chicken
Serves: 6-8
  • 8 Boneless skinless Chicken Thighs
  • 4 cloves garlic minced
  • ⅛ cup honey
  • 2 tablespoon soy sauce
  • 3 tablespoon Sriracha
  • 1 tablespoon rice wine vinegar
  • 3 tablespoons fresh cilantro chopped plus extra for garnish
  • 1 teaspoon salt
  • 3-4 limes
  • Coconut Rice
  • 1 15oz can coconut milk
  • ½ cup water
  • 1½ cups Jasmine rice
  • 1 teaspoon salt
  1. Whisk honey, soy sauce, sriracha, rice wine vinegar, garlic and cilantro together until combined. Pour over chicken and marinade at least 6 hours even better over night.
  2. Heat grill to medium high heat, cook chicken over direct heat for 7-8 minutes on one side then turn and cook for another 7-8 minutes or until juices run clear and no longer pink. Let rest 5 minutes slice and squeeze fresh lime juice and serve.
  3. For the coconut rice
  4. In a medium saucepan add water, coconut milk, Jasmine rice and salt. Mix until combined. Bring to a boil and then reduce heat to medium/low cover and cook for 18-20 minutes. Fluff with a fork.
  5. **If you want extra sauce to drizzle over cooked chicken. Make another batch of the marinade and mix in 1 teaspoon cornstarch. Simmer over medium heat just until thickened.
Recipe by Butter Your Biscuit at https://butteryourbiscuit.com/honey-sriracha-grilled-chicken/