Monday, August 11, 2014
Thai-Flavored Honey Glazed Chicken (with Sriracha Mayo)
1 lb / 453 gr (free-range organic) chicken breast, cut into strips
2 teaspoon Chinese five-spice (you can find it in the spice section)
¼ teaspoon cayenne pepper
1 teaspoon fine grain sea salt
¼ teaspoon ground black pepper
1 tablespoon raw organic honey
2 tablespoon olive oil
Juice of one lime
1 tablespoon sesame seeds (I used black seeds)
Chopped fresh cilantro, lime wedges and slices of fresh chili for garnish
3 tablespoons mayo (make your own paleo mayo with this recipe)
3 tablespoons plain Greek yogurt
1 tablespoon Sriracha (make your own Sriracha with this recipe)
1 teaspoon lemon/lime juice
Ground black pepper to taste
On a large sheet of parchment paper, toss the chicken strips with the five-spice, cayenne pepper, salt and pepper. Fold over the paper and bash the chicken using a rolling pin (or a plastic bottle) until the chicken is well rubbed and flatten a bit.
In a small bowl combine honey, olive oil and lime juice.
Transfer the chicken in a shallow sealable container or in a large Ziplock bag and add marinade.
Cover (or seal) and marinate in the refrigerator for at least 15 minutes (marinate overnight for fullest flavor).
In the meantime make the Sriracha mayo. In a bowl combine, mayo, Greek yogurt, Sriracha, lime juice, and pepper and stir to combine. Taste and adjust seasoning if needed. Set aside.
Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates)
and cook until nicely charred and cooked through (about 4 to 5 minutes per side).
Transfer to a plate, scatter with sesame seeds and toss to coat.
Serve with lime wedges, sprinkle with chopped fresh cilantro, slices of fresh chili (if you feel like) and Sriracha mayo on the side.
One serving (without the Sriracha mayo) yields 264 calories, 11 grams of fat, 14 grams of carbs and 35 grams of protein.