My friend Steve lives near Nashville. Nashville, as you know, has been experiencing the cold and the sleet and the freezing rain like much of the country. How better to chase those Winter Blues away than to grill some chicken with a delicious riracha honey glaze? That would certainly put me in a much better frame of mind. Steve notes this recipe from Publix is "Top Notch." Thanks Steve for sharing with us!
1/2 small yellow onion, finely grated
2 lbs. chicken wings or drummettes (or breasts or thighs cut into large chunks)
3 T. canola oil
2 T. instant chicken bouillon granules
2 T. sriracha hot sauce
2 T. honey
1/3 cup fresh cilantro, coarsely chopped
Grate onion so you'll have about 1/4 cup.
If using wings, cut a joint and remove wing tip. Remember to wash your hands after handling raw chicken.
Whisk in a large bowl: oil, chicken granules, sriracha, honey and onions until thoroughly blended. Reserve 1/4 cup sauce and set aside.
Add chicken to remaining mixture and toss until evenly coated. Let stand 30 minutes (or overnight) to marinate. Preheat grill (or grill pan) on medium.
Place chicken on grill (or in grill pan); grill 10 - 12 minutes, turning often, or until chicken is 165 degrees. During last 2 minutes of grill time, baste chicken with reserved sauce. Remove chicken from grill. Chop cilantro and sprinkle over chicken. Serve.
**Note: The chicken can also be baked at 450 degrees for 20 - 25 minutes, then tossed with the reserved sauce.
Steve served his grilled chicken over rice with a side of broccoli.
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