Thai Honey Glazed Chicken with Sriracha Mayo
This Thai-Flavored Honey Glazed Chicken is worthy of your barbecue. It bursts with flavor, stickiness and yumminess And what about the Sriracha mayo? Like...do I really need to say something about it? I don’t mean to be pushy (like a Bikram yoga teacher...hehe), but I really think you should give this recipe a go. Now. Pronto.
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Amount Per Serving
Calories from Fat 219
% Daily Value *
Total Fat 25g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 10g
Total Carbohydrates 9g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 lb / 453 gr (free-range organic) chicken breast, cut into strips
- 2 teaspoon Chinese five-spice (you can find it in the spice section)
- ¼ teaspoon cayenne pepper
- 1 teaspoon fine grain sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon raw organic honey
- 2 tablespoon olive oil
- Juice of one lime
- 1 tablespoon sesame seeds (I used black seeds)
- Chopped fresh cilantro, lime wedges and slices of fresh chili for garnish
- Sriracha Mayo
- 3 tablespoons mayo (make your own paleo mayo with this recipe)
- 3 tablespoons plain Greek yogurt
- 1 tablespoon Sriracha (make your own Sriracha with this recipe)
- 1 teaspoon lemon/lime juice
- Ground black pepper to taste
- On a large sheet of parchment paper, toss the chicken strips with the five-spice, cayenne pepper, salt and pepper. Fold over the paper and bash the chicken using a rolling pin (or a plastic bottle) until the chicken is well rubbed and flatten a bit.
- In a small bowl combine honey, olive oil and lime juice.
- Transfer the chicken in a shallow sealable container or in a large Ziplock bag and add marinade.
- Cover (or seal) and marinate in the refrigerator for at least 15 minutes (marinate overnight for fullest flavor).
- In the meantime make the Sriracha mayo. In a bowl combine, mayo, Greek yogurt, Sriracha, lime juice, and pepper and stir to combine. Taste and adjust seasoning if needed. Set aside.
- Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates)
- and cook until nicely charred and cooked through (about 4 to 5 minutes per side).
- Transfer to a plate, scatter with sesame seeds and toss to coat.
- Serve with lime wedges, sprinkle with chopped fresh cilantro, slices of fresh chili (if you feel like) and Sriracha mayo on the side.
Adapted from The Iron You
Adapted from The Iron You
Outlaw Fitness http://www.outlawfitnesshq.com/