Sriracha Chicken with Pickled Plum Salad | Some days are so beautiful that it just begging us to light up the grill. This weekend was one of those days. Perfect spring temperatures and sunny skies. The first lighting of the grill after a long winter is almost ceremonial. I love the smell of a charcoal grill on a warm Spring day. 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, he folds and puts it away. 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.
Sriracha Chicken Recipe
3 tablespoon Sriracha sauce
2 tablespoon honey
4 cloves garlic
1 tablespoon fresh ginger
1 tablespoons toasted sesame oil
2 lbs chicken thighs
Pickled Plum Recipe
1/2 English cucumber
3 green onions
1/2 red pepper
4 garlic cloves
1 1/2 cups white vinegar
2/3 cup sugar
2 tablespoons salt
1 cup water
1 1/2 cup ice
1/2 cup soy sauce
4 tablespoons rice wine vinegar
juice from 1/2 lime
It was such a beautiful day I wanted to do something besides the run of the mill grilled burgers and dogs. Inspired by the idea of honey plum soy chicken I decided to change it up with a little heat with some sriracha and bright pickled plums? Nommy!
I’m in love! This may be 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.
more chicken dinner love
- one pan ranch chicken dinner
- chicken thighs with white beans and wilted greens
- oven roasted chicken with lemon garlic rosemary butter
- arroz con pollo | how to make puerto rican chicken and rice
Sriracha Glazed Chicken with Pickled Plum Salad
- 5 plums, pitted & thinly sliced
- 1/2 English cucumber, cored and sliced as matchsticks
- 3 green onions, sliced at a bias
- 1/2 red pepper, small diced
- 4 garlic cloves, thinly sliced
- 1 1/2 cups white vinegar
- 2/3 cup sugar
- 2 tablespoons salt
- 1 cup water
- 1 1/2 cup ice
- 1/2 cup soy sauce
- 4 tablespoons rice wine vinegar
- juice from 1/2 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
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. The 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.
Brandon Peters says
I made this tonight. It was fantastic. I brined the chicken instead of marinating the chicken. I basted with this. It was amazing.
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:-)
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.
I do not own a grill nor do I have a place for one. Can i make this dish in the oven instead?
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.
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.
Thank you friend! I like the enthusiasm it makes me feel loved. 😀 The snow will melt!