After a very long winter here in Utah, I get really excited at the first sight of spring. Discussions around the neighborhood turn to the outdoors, patios, and grilled foods. This is essentially what this blog is about. Grilling, Marinades, and proteins. My friends this recipe is worthy of mention because it hits on all flavor notes and is a wife favorite with a sweet heat Honey Sriracha-Orange Chicken.
The first time that I made this recipe I found the chicken to be juicy and had an amazing orange taste with the Honey Sriracha-Orange glaze that was perfectly sweet and had heat. I devoured it. This recipe like most of the recipes here is not difficult at all. The key to this recipe is that it gives the illusion that you were working over a hot grill developing flavors for hours, it only takes minutes to whip up. This makes it perfect for an easy weeknight taste treat and it is scales nicely to feed a dinner party or to take to your lunch potluck to rave reviews.
The marinade base serves two purposes. Of course, you guess the first a marinade for the chicken that brings a sweet and spicy (not too spicy) and the second as a glaze that you will brush all over the chicken after it is done the grilling. The key is to reserve some of the marinades, and I whisk it with cornstarch and boom! It instantly becomes your glazed. You make once sauce and you get two uses out of it.
The ingredient list may seem long, however, please keep in mind that you are just mixing the items together and that is literally all the prep work. I timed it out and it’s like 5 total minutes of effort and it is also easy on the dishes you have to clean up.
May your grilling season be filled with joy and this Happy Orange Honey Sriracha Chicken!
- 2 pounds chicken parts (boneless, skinless chicken thighs or 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 quality hoisin sauce
- 1 tablespoon soy sauce (low sodium)
- 2 tablespoons red wine vinegar
- 2 tablespoons brown sugar
- 2 teaspoons Sriracha
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ginger powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon fresh cracked black pepper
- Green Onions
- Orange Zest
- In a medium bowl whisk the Honey Sriracha Orange Marinade/Glaze ingredients together. Place 1/3 cup into a large zip-top type freezer bag and whisk in 1/4 cup olive oil. Place the chicken in the bag and allow to marinate for at least 60 minutes to overnight in the refrigerator. Refrigerate the remaining reserved glaze separately, covered.
- When you are ready to grill, allow the chicken to sit at room temperature for 30 minutes.
- While the chicken is coming to room temperature preheat the grill to a medium heat between 375 to 450 degrees F.
- Place 3 tablespoons of the reserved glaze into a small bowl. In a small saucepan add the remaining reserved glaze and whisk in 2 tablespoons cornstarch, and set aside.
- Remove the chicken from the marinade and pat it dry with kitchen paper. Discard the marinade. Grill the chicken for 5 to 6 minutes undisturbed on each side, or until the chicken has completely cooked through. Use an instant read thermometer and it should read 165 degrees F when done when using chicken breasts and 175 F when using chicken thighs. Baste with the reserved 3 tablespoons of glaze.
- While your chicken is grilling place the covered sauce pan on the grill and bring the cornstarch glaze to a simmer. Once it has reached a simmer, remove the lid and whisk until it has thickened. When it has reached this consistency brush this over the cooked chicken. You can spoon the extra glaze over the chicken once it is plated or you can use it as a dip.
- Garnish the plated chicken with orange zest and the green onions.
- This dish is fantastic over jasmine rice!
