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;