Sticky Honey-Chili Garlic Grilled Chicken
Happy Monday Everyone! I hope you all enjoyed your weekend. Saturday morning I was watching the Food Network, which is not out of the ordinary, and The Kitchen had an episode around different sauces, my favorite! I took note of several of the recipes, but for dinner I decided to try the Sticky Honey-Chili Garlic Grilled Chicken. This dish turned out very tasty and had a kick! The recipe below is my adapted version. I can't do a ton of spice, so this was a scaled back version, but still had the kick form the chili sauce. It reminded me of a Thai sauce I used to get from my favorite restaurant on their wings. So, I'd recommend trying it on wings as well! The original recipe link will be posted below as well, so that you can see the pairing of cucumber salad. I decided to go with bok choy and carrots - both would be great! You could have this for Date Night and have great leftovers, or you could invite some friends over and serve up to 4 people. If serving more than 2, double the vegetable amount. Enjoy!
Original Recipe: https://www.foodnetwork.com/recipes/katie-lee/sticky-honey-chili-garlic-grilled-chicken-with-cucumber-salad-5287783
3 pounds of chicken (I used chicken breasts)
1/4 cup chili-garlic sauce
1/2 cup agave nectar (or honey)
1/2 cup rice vinegar
2 tb sugar
2 tb soy sauce
2 garlic cloves, grated
1 tb cornstarch
salt and pepper, ground
1 tb fresh cilantro, minced
3 bok choy, rinsed and cut into chunks
1 cup carrots, shredded
dash of rice vinegar
dash of soy sauce
salt and pepper
squeeze of half a lime
In a small saucepan, combine the chili-garlic sauce, honey, rice vinegar, sugar, soy sauce, and garlic. Bring to a low simmer over medium heat, whisking slowly. Reduce the heat to low and cook about 10 minutes. Spoon 1/4 cup of the mixture into a small bowl, whisk in the cornstarch until combined, and then whisk back into the saucepan. Let simmer an additional 10 minutes to thicken. Let cool completely.
Salt and pepper both sides of the chicken and place in a 9 x 13 inch pan, or sheet pan with higher edges. Pour half of the sauce mixture over the chicken and toss to coat. Reserve the remaining sauce. Cover with aluminum foil and refrigerate for 4 hours. [NOTE: I did not have time to marinate the chicken and it still turned out just fine. I covered the chicken with the sauce and covered the pan and baked it immediately.] Preheat the oven to 350 degrees. Bake the chicken, covered in foil, for 35 minutes. At this point, you can either grill the chicken off, basting it with the remaining sauce, or broil it for an additional 5-10 minutes. Transfer to a serving platter, adding any of the remaining sauce on the side or on the chicken. Top with cilantro.
While the chicken is cooking, in a large saute pan, combine the carrots and bok choy with a dash of olive oil. Top with just a dash of salt and pepper. Stir around with tongs to mix well. Saute over medium heat for approximately 5 minutes. Add the soy sauce, rice vinegar, and lime. Mix well and saute for an additional 2 minutes. Serve.