Seared Chicken with Sriracha Barbecue Dipping Sauce

So this is one of those recipes that kind of escaped us, and I'm not sure how. Anyhow, D marinated it Thursday night to Friday and we had for dinner Friday.

D grilled the chicken. It was really good. The sauce was good. Spicy, but not overpowering. We had with Macaroni and Cheese (box).

Will have again.

Seared Chicken with Sriracha Barbecue Dipping Sauce

Use this all-purpose sauce for pork, shrimp, or seared tofu. Make it when you start marinating the chicken. Serve over sticky white rice to counter the heat of the dipping sauce. Toss edamame with soy sauce, garlic, and hoisin to complete the meal.

Yield: 4 servings (serving size: 2 thighs and 1 tablespoon ketchup mixture)

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

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 oil in a large nonstick skillet over medium-high heat. Remove chicken from bag; discard marinade. Add chicken to pan; cook 2 minutes on each side or until browned. Cover, reduce heat to medium-low, and cook 8 minutes or until done, turning twice. Serve with ketchup mixture.

CALORIES 194 (27% from fat); FAT 5.9g (sat 1.3g,mono 1.9g,poly 1.7g); IRON 1.4mg; CHOLESTEROL 94mg; CALCIUM 20mg; CARBOHYDRATE 11.7g; SODIUM 451mg; PROTEIN 22.8g; FIBER 0.3g

Cooking Light, JULY 2004