Seared Chicken with Sriracha Barbecue Dipping Sauce

Seared Chicken with Sriracha Barbecue Dipping Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon fish sauce
  • 1 tablespoon fish sauce
  • ¼ cup chopped shallots
  • 2 teaspoons honey
  • 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
  • 4 garlic cloves, minced
  • 4 teaspoons rice vinegar
  • + 17 more ingredients
    • 2 tablespoons sugar
    • 1 ½ teaspoons dark sesame oil, divided
    • 1 teaspoon grated peeled fresh ginger
    • ¼ cup chopped shallots
    • 3 tablespoons ketchup
    • 4 teaspoons rice vinegar
    • 2 tablespoons fresh lime juice
    • 2 teaspoons honey
    • 4 garlic cloves, minced
    • 3 tablespoons ketchup
    • 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
    • 8 (2-ounce) skinless, boneless chicken thighs
    • 2 tablespoons fresh lime juice
    • 1 teaspoon grated peeled fresh ginger
    • 8 (2-ounce) skinless, boneless chicken thighs
    • 2 tablespoons sugar
    • 1 ½ teaspoons dark sesame oil, divided

Combine first 5 ingredients; stir in 1/2 teaspoon oil. Place shallot mixture in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator 3 hours to overnight, turning bag occasionally. Combine ketchup and next 4 ingredients (through vinegar). Heat remaining 1 teaspoon oi...

View full recipe at My Recipes

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