Notice anything different? I’ll give you a minute to figure it out.
If you haven’t figured it out yet you and my husband should meet. I could paint a wall bright purple and it would take him a week to notice. And, no I don’t think I am exaggerating.
In addition to moving servers I decided that The Noshery could use a facelift. So, what do you think? Ya like it? Just say you do. Because I kind of love it! One of the best features is the new Recipe Index, making it easier to find tasty recipes on The Noshery.
After a hectic week of moving servers, the site being down, hours with tech support, pulling the snot out of my neck (Essence of Bengay anyone?), doing a site redesign and trouble shooting I thought some chilling and grilling was due.
This was our first full weekend of sunshine and 80 degree weather. A day literally begging us to light up the grill. There is nothing better than lighting up a charcoal grill on a warm Spring day. However, full disclosure, I do not grill. When OB and I got married we agreed that he did the grilling and I did the prepping.
We have a few agreements actually. I wash laundry and he folds. I drive the car and he maintains it. He mows and I supervise from inside in the air conditioning. I cook and he eats. It’s truly a match made in heaven.
It was such a beautiful day I wanted to do something besides the run of the mill grilled burgers and dogs. I thought I do a play on a honey plum soy chicken. Maybe add a little heat with some sriracha and some bright pickled plums? Nommy!
I’m in love! This maybe my new favorite grilled chicken dish! Spicy sriracha glazed chicken with a bright pickled plum salad! How can it go wrong? The chicken is sticky with a kick of heat. But, the pickled plum salad perfectly cuts into and compliments the heat. Serve it over jasmine rice and you got a knock it out of the park dish. Not to mention it’s insanely easy to make for a hungry crowd.
- 5 plums, pitted & thinly sliced
- ½ English cucumber, cored and sliced as matchstick
- 3 green onions, sliced at a bias
- ½ red pepper, small diced
- 4 garlic cloves, thinly sliced
- 1½ cups white vinegar
- ⅔ cup sugar
- 2 tablespoons salt
- 1 cup water
- 1½ cup ice
- ½ cup soy sauce
- 4 tablespoons rice wine vinegar
- juice from ½ lime
- 3 tablespoon Sriracha sauce
- 2 tablespoon honey
- 4 cloves garlic, pressed
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoons toasted sesame oil
- 2 lbs chicken thighs and/or drumsticks, skinned
- cilantro, chopped for garnish
- Place vegetables and plums in a large bowl or pitcher. 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.
- 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 45 min to 1 hr to let marinade.
- Remove chicken from marinade, set aside. Pour remaining marinade into a small sauce pot, bring to a boil and reduce by half.
- Preheat grill to medium-high heat. After preheating, turn the left burner off (leave the right burner on) or move coals to right side of the grill.
- 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.
- Serve chicken with pickled salad over jasmine rice, garnished with cilantro.
Add the chicken with all the marinade (not need to boil stove top) into a rimmed baking sheet pan lined with foil. Cook for 30 minutes at 400°F, flipping & baste chicken halfway through. Lower the heat to 350°F and cook for an additional 10-30 minutes or until juices run clear (not pink) when poked with a sharp knife or the internal temperature reaches 170°F. Sauce should be thick and sticky. If your chicken pieces aren’t browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking or until browned sufficiently.