Orange Sriracha Chicken with Ancho Citrus Relish

Serves 4

 

4 Boneless, skinless chicken breasts, brined

Orange sriracha glaze (see recipe)

Salt & pepper to taste

 

Grill chicken and baste with orange sriracha glaze 5 minutes before chicken is done. (Glaze will burn if you grill for too long.) Glaze again about a minute before removing chicken from the grill.

 

To Serve: Garnish chicken with ancho citrus relish.

 

Orange Sriracha Glaze

1 cup orange marmalade

2 tb. soy sauce

1 tb. roasted sesame oil

1 tb. rice wine vinegar

2 tb. sriracha sauce

 

Bring all ingredients to a rolling boil for 3 minutes. Remove from heat and cool before basting chicken.

 

Ancho Citrus Relish

Juice of 2 limes

2 tb. olive oil

1/2 tsp. ancho powder

8 orange segments, with pith removed, rough cut

3 thinly sliced green onions, white and some green parts

3 tb. chopped mint

 

Combine all ingredients.