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Seared Chicken with Sriracha Barbecue Dipping Sauce

  • 4servings
  • 194calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C
MineralsSelenium, Iodine, Fluorine, Calcium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup chopped shallots

  2. 2 tablespoons sugar

  3. 2 tablespoons fresh lime juice

  4. 1 tablespoon fish sauce

  5. 4 garlic cloves, minced

  6. 1 1/2 teaspoons dark sesame oil, divided

  7. 8 (2-ounce) skinless, boneless chicken thighs

  8. 3 tablespoons ketchup

  9. 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)

  10. 2 teaspoons honey

  11. 1 teaspoon grated peeled fresh ginger

  12. 4 teaspoons rice vinegar

Instructions Jump to Ingredients ↑

  1. 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.

  2. Combine ketchup and next 4 ingredients (through vinegar).

  3. 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.

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