Seared Chicken with Sriracha Barbecue Dipping Sauce

Adapted from Cooking Light

1/4 cup chopped shallots
2 Tbsp sugar
2 Tbsp fresh lime juice
1 Tbsp fish sauce
4 garlic cloves, minced
1½ tsp dark sesame oil, divided
(8) 2-oz DLM Boneless, Skinless Chicken Thighs
1/4 cup plus 2 Tbsp ketchup
2 Tbsp Sriracha (hot chili sauce, such as Huy Fong)
1 Tbsp plus 1 tsp honey
2 tsp grated peeled fresh ginger
2 Tbsp plus 2 tsp rice vinegar
1 tsp canola oil

Combine first five 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 four ingredients.

Heat remaining 1 tsp sesame oil and 1 tsp canola oil in a large 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 Sriracha mixture.

Makes 4 servings

Per serving: 247 calories; 6g total fat; 1g saturated fat; 94mg cholesterol; 690mg sodium; 24g total carbohydrates; 24g protein;

Allergy Warning: Contains fish