Dinner 15: Grilled Honey-Sriracha Chicken Thighs with brown rice and Spinach Salad
Grilled Honey-Sriracha Chicken Thighs – Brown Rice – Spinach salad with hot bacon dressing
Sriracha Chicken Thighs is the ultimate make ahead entre, because this one needs to marinate at least overnight!
PREP AHEAD: The day BEFORE serving the Chicken meal, make the marinade, add the chicken into it and place in the fridge, reserving 1 cup to serve as the sauce. The morning of, make your hard boiled eggs for the salad.
That night, the first step in this dinner is to start your brown rice. It takes a full 60 minutes to cook. If you have a rice steamer, add your rice, water and butter and don’t think about it again until it dings, indicating that it is fully cooked. After you get the rice going, start your grill. While your grill is heating, add your diced bacon to the pan to start that cooking. Throw the chicken onto the grill, that will take about 45 minutes. Meanwhile, finish up the Hot Bacon Dressing, but do not toss it until just before serving. The chicken, rice and salad should all finish at about the same time.
Honey, Lime Chicken with a touch of Sriracha
Ingredients
- 5 tablespoons soy sauce
- ½ cup honey
- 2 tbsp vegetable oil
- 2 limes zest, from
- 6 tablespoons lime juice from 3 limes
- 6 cloves garlic peeled an chopped
- 2 tablespoons fresh ginger
- ½ – 1 tablespoons Sriracha Sauce
- 1 ¼ tsp salt
- 2 ½ lbs. chicken thighs
Instructions
- In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt, blending until completely smooth. Reserve 1 cup of marinade to use as your sauce when serving. Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Marinate for at least 6 hours or overnight. Pre- heat grill to medium-high heat. Place marinated chicken on grill and cook until golden brown and cooked through, turning occasionally, for 30 minutes. (if they are browning too quickly, turn the heat down.)Warm up the reserved marinade in the microwave and either drizzle it over top rice or pass it alongside.
Spinach Salad with Hot Bacon Dressing
Ingredients
- 4 strips bacon
- 2 tbsp. apple cider vinegar
- 2 tbsp. water
- 2 tbsp. sugar
- 6-8 ounces baby spinach
- croutons if desired
Instructions
- Hard boil 2 of the eggs by placing in a pot of cool water (enough water to cover the eggs by an inch. Bring to a boil. Cover and turn off heat. Let stand for 15 minutes then rinse in cool water. I like to hard boil my eggs earlier in the day if I don't already have some in my fridge. That way I'm not playing hot potato with the eggs while I'm trying to peel them. Chop the eggs after you peel them.Meanwhile, Cut your bacon into one inch pieces and brown. Remove bacon from pan and drain on a paper towel. To the bacon drippings, add water, sugar and vinegar. This will really sizzle so be careful when you add these to the hot drippings. Return to a boil. Beat remaining egg in a bowl and slowly stir onto hot mixture (whisking briskly the whole time or you will get scrambled eggs.) Pour hot dressing over washed spinach. Top with bacon, eggs and croutons.