Ok, so what do you do when you have some left-over chicken, some spring onions, honey and your faithful Sriracha sauce?
Fear not, because the dish that you’re about to create is so easy to make and ultra delicious to taste. With its sweet, spicy and little bit of tangy flavour, you can finger-lick those chicken and enjoyably watch your favourite Friday Night movies.
The recipe does not require you to use chicken maryland. Any other chicken parts can be used, like chicken drumstick or chicken wings are also good, as long as the chicken skin is intact (so you get the ‘light crisp’ sensation) and contains bones 🙂 When using the chicken wings or drumstick, adjust the time to cook accordingly as they take shorter time to cook.
So, as I was joyously preparing the ingredients for this dish (… and big big thanks to I am a Food Blog for sharing this creative recipe), I haven’t quite decided if I wanted to pan-fry the chicken or grill it. The healthier version is of course, to grill it and is also a method which I prefer when it comes to such a big piece of chicken. Pan frying the chicken is also acceptable but I always have this phobia of under cooking the meat and burning that beautiful skin around it.
Anyway, the hero is of course the sauce. The sauce is used to baste the chicken while it’s cooking in the oven or on the pan – a method used to keep the meat moist.
Sriracha Honey Lime Chicken (adapted from I am a Food Blog)
3 chicken maryland
Juice of 1 lime
3 tbsp of honey
3 tbsp of Sriracha chilli sauce
Salt and pepper
Spring onion, green parts only and sliced
Sesame seed, toasted
1. Wash and pat dry the chicken. Season with salt and pepper. Place the chicken on an oven tray into the pre-heated oven of 180-200 celsius and turn to grill for at least 30 – 45 minutes. Grill with skin side up first and then flip to the other side later.
2. To prepare the sauce, mix the lime juice, honey and Sriracha chilli sauce. Heat them up in a small sauce pan. Once the sauce is cooked, remove from the heat and brush the sauce on both sides of the chicken. Continue to baste the chicken every 15 minutes.
3. Once the chicken turns a beautiful brown, flip to the other side. Continue to baste the chicken again until the chicken is cooked through.
4. While the chicken cooks, heat some vegetable oil on a pan and sauté the spring onions on medium heat. Fry them until it’s lightly crisp. Set aside.
5. Once the chicken is cooked, remove from the oven and leave it to rest for 1-2 minutes. Then sprinkle with toasted sesame seed and sautéed spring onions. Serve.