SOUTHWEST QUINOA AND BROWN RICE GRAIN MEDLEY AND ROASTED HONEY SRIRACHA CHICKEN

The Honey Sriracha Chicken recipe works well for any chicken pieces. These are bone-in thighs, but I’ve made this with drumsticks as well as wings. Add more or less Sriracha sauce depending on how much heat you want. The chicken is seasoned with salt, garlic powder, paprika, black pepper, and baking powder. The baking powder will add an incredible crispness to the thighs.

The grain medley has quinoa, brown rice, black beans, fresh corn, cucumber, jalapeños, red onions, cilantro, and lime juice. Very easy, very refreshing, and very healthy.

Ingredients:

For the Sriracha Chicken:

• 1 1/4 lbs of bone-in skin-on chicken thighs (4 thighs)

• 1 tsp sea salt

• 1 tsp garlic powder

• 1 tsp baking powder

• 1 tsp paprika

• 1/2 tsp black pepper

• 3 tbsp honey

• 1 tbsp unsalted butter

• 2 tbsp Sriracha sauce (more if desired)

• 1 tbsp soy sauce

• A few drops of sesame oil

• Chopped chives

For the Southwest grain medley:

• 1 cup cooked quinoa

• 1/2 cup cooked brown rice

• 1/2 cup black beans (drained and rinsed)

• 1/2 cup red bell peppers, diced

• 1/2 cup cucumber, peeled, seeded, dice

• 2 tbsp minced red onion

• 1 tbsp minced jalapeno

• 1/2 cup fresh or frozen white corn

• 1 tbsp fresh lime jice

• 2 tbsp chopped cilantro

• Kosher salt and black pepper to taste

Directions:

For the Sriracha Honey Chicken:

• In a small bowl, mix together the sea salt, garlic powder, baking powder, paprika, and black pepper.

• Place the thighs on a wire rack over a sheet pan lined with foil. Evenly season both sides of the thighs with the mix. Place the sheet pan in the refrigerator for 1 hour, uncovered.

• Preheat the oven to 400 degrees.

• In a small saucepan over low heat, add the honey, butter, sriracha sauce, soy sauce, and sesame oil. Bring to a simmer, stirring, for 1 minute.

• Place the thighs in the oven. Cook for 20 minutes. Turn the thighs and cook for another 20 minutes. Turn over again then brush generously with the honey and sriracha mixture and cook another 5 minutes or until the internal temperature of the chicken is 165 degrees.

• Garnish with chopped chives. Serve on a plate with the grain medley.

For the Southwest grain medley:

• Place all the ingredients in a medium bowl and toss thoroughly. Season to taste with salt, pepper, and lime juice. Cover and place in the refrigerator for at least 1 hour.