Sriracha Chicken with Pickled Plum Salad

Sriracha Chicken with Pickled Plum Salad

Fire up your grill & your taste buds!  this Sriracha chicken is not your everyday grilling recipe.  Paired with the pickled plum salad, and you have the perfect summer holiday feast!

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Sriracha Chicken with Pickled Plum Salad
sriracha chicken with pickled plum salad
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Course grilling
Keyword grilled, plums
Servings
Ingredients
Pickled Salad
Course grilling
Keyword grilled, plums
Servings
Ingredients
Pickled Salad
sriracha chicken with pickled plum salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Salad
  1. Place vegetables and plums in a large bowl or pitcher.
  2. In a small sauce pot combine vinegar, sugar, salt and 1 cup water over medium-high heat. Bring to a simmer and stir until sugar dissolves. Add ice and stir until melted. Pour over vegetables and refrigerate to pickle.
Chicken
  1. Combine soy sauce, vinegar, sriracha, lime juice, honey, garlic, ginger and sesame oil in a small bowl. Whisk together until well combined. Place chicken in a large resealable bag, add marinade. Refrigerate for 45min-1 hr to marinate.
  2. Remove chicken from marinade, set aside. Pour remaining marinade into a small sauce pot, bring to a boil and reduce by half.
  3. Preheat grill to medium-high heat. After preheating, turn the left burner off (leave the right burner on) or move coals to the right side of the grill.
  4. Brush the grill rack with vegetable oil or cooking spray. Place chicken on grill rack over direct heat. Cover and grill for 5 minutes on each side, basting occasionally with reduction. Move the chicken to grill rack over indirect heat. Cover and grill an additional 5 minutes on each side or until done, basting occasionally with reduction.
  5. Serve chicken with pickled salad over jasmine rice, garnished with cilantro.
Recipe Notes

For a lighter, quicker, meatless version, replace chicken with tofu or portabello mushrooms.  Here's some info on how to grill tofu.

We've got several varieties of plums for this recipe.  Check the availability on this page.

Recipe from The Noshery.

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