Sriracha Glazed Chicken with Pickled Plum Salad

 

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.

Spicy Chicken with Pickled Plum Salad

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.

Spicy Chicken with Pickled Plum Salad

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.

Spicy Chicken with Pickled Plum Salad

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.

Spicy Chicken with Pickled Plum Salad

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!

Spicy Chicken with Pickled Plum Salad

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.

Sriracha Glazed Chicken with Pickled Plum Salad
 
Serves: 4 servings
Ingredients
Pickled Salad
  • 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
Chicken
  • 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
Instructions
Salad
  1. 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.
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 45 min to 1 hr to let marinade.
  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 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.
Notes
OVEN PREPARATION
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.

Comments

  1. Lisi says

    Hi Meseidy. I made this recipe for my family tonight. My husband can’t stop raving about it and even told me to put it down as one of his favorites. It turned out really great in the oven. I think the pickled fruit & veggies took it to another level. You’re a genius. Any suggestions on what else I can use the pickled plum salad with? Gracias:-)

  2. says

    Pictures look absolutely fabulous! Everything looks extremely nice, professional. Everyone loves discovering delicious new recipes, and an event this is a perfect opportunity to do so.

    • says

      Yes! 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.

  3. says

    Love, love, LOVE the new site! The recipe index totally rocks! This chicken also totally rocks! YOU rock! EVERYTHING ROCKS!! Sorry. Just getting a tad too excited about the prospect of grilling season and sweet/spicy/sticky chicken legs. This might just be the first thing that we grill–if the snow ever melts.

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