June 18, 2014
Dinners during the summer, should be a little bit sassy. How about combining the kick of Sriracha, with the heavenly sweet flavor of peach marmalade? Add some ketchup to give it that tangy component, and you have yourself a sauce that is fit for kings. We love using the under appreciated chicken thigh for a full flavored grilling choice. It's never dry, and despite the wives' tale that it's too fatty, just removing the skin makes it only a negligible bit higher in fat. So grab some of these inexpensive portions and get grilling!
Sweet/Spicy Grilled Chicken
2 pounds boneless/skinless chicken thighs
1 teaspoon sriracha sauce (or to taste)
1/4 cup peach marmalade
1/2 cup ketchup
smoke flavoring (to taste)
How To:
In a small bowl combine sriracha, marmalade, ketchup and smoke flavoring.
Grill chicken on medium heat until ready to flip
Flip chicken to cook on second side, and baste cooked first side with sauce mixture.
Finish cooking chicken, turn off grill and flip again to apply sauce to the other side.
Serve on a tray lined with Kale leaves.
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