Henry is often my helper in the kitchen. It’s much easier to make dinner or bake with his help than his distraction that comes from not helping. If he can’t assist, then he opens the fridge 727 times, takes out everything from the utensil drawer and all the storage containers, then moves on to the pots and pans. We keep telling ourselves we need to lock down the kitchen cabinets, etc., but haven’t entirely decided to do it. So “helping” it is!
Yesterday I had to get the chicken marinating early so Keith could grill it for dinner. The Hen helped me dump all the ingredients into the bowl and stirred it all up, with my help, before I dumped it over the chicken. It was so simple, and made the BEST chicken we have ever eaten at home. Perfectly moist, flavored, and crispy on the outside. The Sriracha added a touch of heat, but not too much. We made it with roasted asparagus and brown rice. It is definitely getting added to our dinner rotation!
Honey Lime Sriracha Chicken
Prep Time: 10 minutes (plus at least 4 hours for the marinade)
Cook Time: 12-15 minutes
Serves: 4 (or 2 1/2 if you’re really hungry!)
1/4 cup honey
3 Tbs low sodium soy sauce
2 Tbs Sriracha sauce
1 Tbs olive oil
1 tsp salt
2 limes, zest and juice
3 garlic cloves, peeled
1 1/2 lbs (24 oz) chicken breast (I used organic)
In a small bowl, whisk together the honey, soy sauce, olive oil, lime zest and juice, garlic cloves, Sriarcha, and salt. Place the chicken in a gallon sized ziptop bag or other resealable container and pour the marinade mixture all over the chicken. Seal the container and shake to coat completely. Let marinade for at least 4 hours or overnight. Remove the chicken from the marinade before grilling, discarding the leftover marinade.
Prepare the grill for direct cooking over medium heat (350-450°F). Grill the chicken with the lid closed as much as possible until the meat is firm and opaque with an internal temperature of 165°F, about 4 to 6 minutes per side (longer if the breasts are bigger like ours were).