Grilled Sriracha Barbecue Chicken - Slender Kitchen
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Grilled Sriracha Barbecue Chicken

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210
Calories 
17g
Carbs 
5g
Fat 
23g
Protein 
5
Weight Watchers® SmartPoints™
(5 PointsPlus®)

Recipes Content

Recipe

As I mentioned earlier this week, I am home in Massachusetts this week and having such a wonderful time with my family despite the circumstances. It is so nice to have everyone home sharing meals, laughing, and just being together. With a brother in Florida, cousins in Texas, and with me in California we all only get a chance to get together a few times a year and there really isn’t anything I love more. My brother volunteered to cook last night and ended up making this amazing Sriracha Barbecue Chicken from Cooking Light. Wait? My brother can cook. I had no idea. Then he said, it is one of his favorite recipes and can be used for chicken thighs, chicken breasts, or even pork and is great. Wait? My brother cooks enough to have favorite recipes. More Shock. And wait? I want to swim in the Sriracha dipping sauce it is so good. Mouth open with shock.

Want a little extra heat? Add 1-2 tbsp of Sriracha to the marinade as well. This is something I know I will be making all summer.

Prep Time

Grilled Sriracha Barbecue Chicken

8
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1/4 cup shallots, chopped
  • 2 tbsp brown sugar
  • 2 tbsp fresh lime juice
  • 1 tbsp soy sauce
  • 4 U garlic cloves, minced
  • 1/2 tsp sesame oil
  • 1 lb boneless skinless chicken thighs
  • 3 tbsp ketchup
  • 1 tbsp Sriracha (or more)
  • 2 tsp honey
  • 1 tsp fresh ginger, grated
  • 4 tsp rice vinegar

Nutritional Facts

Serving Size: 
4 oz. and 2 tbsp. sauce (145g)
Amount Per Serving
Calories 210
Calories from Fat 6
% Daily Value *
Total Fat 5g
1%
Saturated Fat 1g
1%
Monounsaturated Fat 2g
0%
Polyunsaturated Fat 1g
0%
Cholesterol 99mg
0%
Sodium 591mg
26%
Total Carbohydrate 17g
6%
Dietary Fiber 0g
2%
Sugars 14g
Protein 23g

Directions

  1. In a non reactive bowl combine the shallots, brown sugar, lime juice, soy sauce, garlic, and sesame oil to make the marinade.
  2. Add the to a large ziploc bag and add the chicken thighs. Refrigerate for at least 3 hours, overnight is even better.
  3. Preheat the grill on high.
  4. Meanwhile, combine the ketchup, Sriracha, honey, ginger, and vinegar to make the Sriracha barbecue dipping sauce. You can also just mix barbecue sauce with Sriracha for a quicker version.
  5. Grill on high for 4 minutes on each side, keeping the grill closed.
  6. Serve with the Sriracha BBQ sauce.
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