Honey-Sriracha Ketchup Grilled Chicken

Grill up some honey-sriracha ketchup marinaded chicken this summer. Served over a bed of kale-quinoa and drizzled with lime yogurt sauce.

Oh Sriracha. For spice lovers this condiment has quickly become a staple item in the kitchen and has been mixed into just about everything you can imagine. One of my favorite adaptations is sriracha ketchup. While I do like spice, I tend to weigh in more towards to medium side and this combo finds that happy medium that I prefer. Normally I just whip it up myself, but Red Gold recently took it upon themselves to fill a need and went ahead and bottled it for the masses. Which means I then had to use it in a summer grilling recipe for your viewing and devouring pleasure. These honey-sriracha ketchup marinated chicken tenders are grilled and then served over a bed of kale-quinoa. Then drizzle with some lime yogurt sauce, which pairs with the sriracha just as well as blue cheese/ranch and Buffalo sauce. I think it should be a thing.

Also of note, for the third year Red Gold is hosting its popular Summer Grillin’ Party that runs June 24th – July 22nd on its Facebook page and is giving away a Large Big Green Egg as well as insulated tote bags. Note the date: TODAY IS THE LAST DAY! Click HERE to enter.

One year ago: Black Cherry-Peach Crisp Ice Cream

Two years ago: Greek Yogurt Everything Bagels

Four years ago: Cosmic Brownies

HONEY-SRIRACHA KETCHUP GRILLED CHICKEN

Serves 3-4

Ingredients:

CHICKEN

1-1.2 lb. chicken tenders

1/2 cup Red Gold’s sriracha ketchup

1/4 cup honey

LIME YOGURT SAUCE

1/2 cup plain Greek yogurt

1 Tbsp fresh lime juice

1 tsp minced cilantro

KALE-QUINOA

2 cups water

1 cup uncooked quinoa

1 cup packed chopped kale

Directions:

1. Place chicken in a large shallow bowl (or a gallon zip-top bag).
2. In a separate bowl, whisk together the sriracha ketchup and honey. Pour over chicken and cover with saran wrap (or seal closure), and refrigerate 8 hours or overnight.
3. In a small bowl whisk together the yogurt, lime juice, and cilantro. Cover and refrigerate until ready to use.
4. After 8 hours (or the next day) preheat grill to medium-high heat.
5. While the grill heats, add water, quinoa, and kale to a sauce pan. Bring to a boil over high heat, reduce to a simmer, cover, and cook for 15-20 minutes or until all liquid has been absorbed. Set aside.
6. While the quinoa cooks, cook chicken on grill 4-5 minutes a side, or until cooked through.
7. Serve chicken over quinoa and drizzle with yogurt sauce.

Source: The Spiffy Cookie original

Disclosure: I was provided with a variety-pack of tomatoes that includes Red Gold’s New Sriracha Ketchup and an insulated tote bag. I was not otherwise compensated for this post. All thoughts and opinions are my own.