Saturday, October 24, 2015

Honey Sriracha Orange Chicken

Even though it's almost November, we are still grilling in central California. For those of you that are already confined to indoor cooking, this chicken dish can easily been done on a grill pan on your stove.  You must try it, it is so good!
The sauce is the star of this dish. It's got a little heat, a little sweet. I love hoisin sauce and never thought to pair it with Sriracha. Yum!   Though it has quite a few ingredients, the dish is easy to put together, takes just minutes to mix it all up.  The marinade doubles as the glaze by the addition of some cornstarch.  Twice the flavor with no extra work! I'll take that!  We loved the glaze.  In fact, we liked it so much, we were dipping each bite of chicken in it.  I could have drank it, it was so good!
So many wonderful flavors in this glaze!

Honey Sriracha Orange Chicken
(adapted from

2 pounds boneless, skinless chicken breasts
1/4 cup olive oil
2 teaspoons cornstarch

1/2 cup freshly squeezed orange juice
1/2 cup orange marmalade
2 tablespoons freshly squeezed lemon juice
1/4 cup honey
2 tablespoons hoisin sauce (found in Asian section of grocery store)
1 tablespoon soy sauce
2 tablespoons red wine vinegar
2 tablespoons brown sugar
2 teaspoons Sriracha (Asian hot red chili sauce)
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon onion powder
1/4 teaspoon pepper

Whisk all the ingredients for the marinade in a medium bowl. Add 1/3 cup of the marinade to a large Ziploc bag; whisk in 1/4 cup olive oil. Add the chicken and marinate 60 minutes, up to overnight in the refrigerator. Refrigerate the reserved marinade separately.

When ready to grill, let the chicken sit at room temperature for 15 to 30 minutes.

Meanwhile, grease and preheat the grill to medium heat.

Separate 3 tablespoons from reserved glaze into a small bowl. Add the remaining glaze to a small saucepan and whisk with 2 teaspoons cornstarch; set aside.

Drain the chicken from the marinade.  Grill the chicken, 7 to 8 minutes per side, or until chicken is cooked through (165 degrees F), basting with the 3 tablespoons separated marinade.

While the chicken is grilling, bring ingredients in saucepan to a boil over medium heat, stirring constantly, until thickened.  Brush glaze on cooked chicken and/or serve glaze on the side for dipping.

Garnish the chicken with orange zest and green onions, if desired.

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