Weeknight Dinner: Honey Sriracha Grilled Chicken with Lime-Scallion Rice

Because I was so traumatized the last time we made chicken with bones, and have overall negative feelings toward food with bones in it, we have not had bone-in chicken in quite a while. So long, in fact that Mr. Grumpy got desperate and begged that we go to Kentucky Fried Chicken. That did not happen. Obviously. I just didn't think I could get past the KFC guilt that always comes after you eat that entire bucket, and sides of mac n cheese and mashed potatoes and gravy. I also had just stepped off the scale at the Findlay doctor's office (long story short – while visiting in Findlay for Mother's Day, I was diagnosed with Strep Throat. Awesome.), which was SUPER frightening (they really needed to recalibrate that thing, because there was NO way that was right. I'm sure you feel the same when you get weighed at the doctor's office).

So, when I was home in Findlay nursing my Strep Throat (Yes, this happened.), my mom let me in on a little secret. You can buy chicken with bones that you don't have to do all the cracking and removing, etc. So, that's what I did. And boy was this delicious! We enjoyed it so much that we didn't speak the entire time we ate, and then I immediately fell asleep and napped for an hour. Food coma, anyone? 

Mr. Grumpy didn't really express as loudly as I would have liked him to just how much he liked this dish, but I took his silence as approval. And I will definitely be making this again. 


*I adapted this recipe from Simply Reem, a blog that I found on Pinterest! (http://simplyreem.com/honey-sriracha-chicken/)

What You'll Need:

  • 1 half of a chicken – two thighs, two drumsticks and two breasts 
  • 3 tbsp Sriracha sauce
  • 3 tbsp honey
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp white vinegar
  • 2 tsp ginger paste (or you can use fresh ginger. Meijer in Findlay was out, so I bought this paste, and even though it looked weird, it was great). 
  • 2 tsp sesame oik
  • 1 tbsp canola oil
  • 1/2 tsp garlic salt
  • 1/2 tsp black pepper
  • 2 tbsp chopped chives 
  • 1 cup rice, uncooked
  • 4 scallions, cut into pieces 
  • Lime wedges
  • Juice from 1/2 lime 

First, prepare your chicken in advance. I prepared mine around lunchtime, but you can do it the night before. You'll want to take the chicken and wash it off, and then pat it dry. Remove any fatty pieces or excess skin. You do want to keep the skin on because it crisps up really nicely. 

In a mixing bowl, combine the sriracha, honey, soy sauce, vinegar, ginger paste, sesame oil, canola oil, garlic salt, pepper and chives. Poke holes in your chicken with a fork, and place the chicken in a 9X12 baking dish. Pour the entire marinade over the chicken in the pan. Marinate in the fridge – and make sure you check it halfway and flip your chickens over. If you're in a crunch, you can marinate it for 45 minutes on the counter, room temp. Sometimes I forget to marinate stuff the night before, so this is another good option.

Once you're ready to eat it, preheat your oven to 400 degrees. Cook the chicken for 20 minutes, and flip it over and place back in the oven for another 20 minutes. Start your rice, as it will cook for the next 20 minutes (cook as directed on the box). Heat up your grill. Remove the chicken from the oven and immediately place on your grill. Grill on each side an additional 5 minutes (per side). You want your grill really hot – we had ours at 400 degrees. That's so it can get a nice grilly mark on it. 

Once your rice is all cooked, add in the juice of 1/2 lime and the chopped up scallions. We also added another tablespoon of chives to the rice for added flavor.

Serve with black beans and lime wedges and ENJOY! 🙂



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