Honey Lime Sriracha Chicken | Easy Grilling Recipe
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Honey Lime Sriracha Chicken Drumsticks | Smoked Chicken Legs
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Sriracha Honey-Lime Drumsticks
Video taken from the channel: Green Mountain Grills
Remove drumsticks from grill and place in a large bowl with a lid. Pour the sauce over the drumsticks, place the lid on bowl tightly and shake the bowl to evenly coat the drumsticks. Garnish drumsticks with any leftover sauce, sesame seeds and additional lime zest if.
SAUCE: 4 tablespoons melted butter 1/2 cup sriracha 2 tablespoons honey 1 1/2 tablespoons soy sauce 1 tablespoon finely chopped cilantro 1 tablespoon freshly squeezed lime juice 1 teaspoon rice vinegar. To create the marinade, mix together ⅔ cup honey, ½ cup Sriracha, 4 tbsp soy sauce, and the juice of one lime. Chop up the garlic cloves and add them to the mixture along with salt and pepper to taste. Mix all the ingredients together. It might help to heat the mixture in the microwave for a few seconds or heat over low on the stove top.
Heat the oil in a large frying pan over medium-high heat. Cook the drumsticks for 2-3 minutes each side or until golden and slightly charred. Transfer to a baking tray lined with foil. Baste with the extra marinade.
Ingredients 6 chicken drumsticks (about 1.75 lbs.) ($3.54) Pinch of salt and pepper ($0.05) 2 Tbsp cornstarch ($0.08) 1/4 cup sriracha ($0.34) 2 Tbsp butter ($0.22) 2 Tbsp honey ($0.24). Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), 45 to 50 minutes. Step 4 Combine honey, butter, sriracha sauce, and soy sauce in a saucepan over medium-low heat; cook and stir until. Add the honey, Sriracha, soy sauce, and lime juice; stir until the mixture bubbles gently.
Simmer longer if a thicker sauce is desired. Serve immediately over grilled or baked chicken. You’ll need the zest of a lime, fresh lime juice, honey, soy sauce, vegetable oil, garlic, ginger, and Sriracha.
Even though you’re puréeing the marinade, it’s a good idea to roughly chop the garlic and ginger so they get incorporated — some blenders can’t handle large. Stir in the maple syrup and Sriracha and continue to heat until the mixture bubbles, about 5 minutes. Set aside and keep warm. Step 5: About 10 minutes before the chicken is done, brush each drumstick on all sides with the glaze and return to the grill.
Remove drumsticks from grill and place in a large bowl (use one with a lid). Pour the sauce over the drumsticks, place lid on bowl and shake the bowl to evenly coat the drumsticks. Garnish drumsticks with any sauce that’s left in the bowl, sesame seeds, and additional lime zest if desired.
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