Whisk together 2 tablespoons of the Sriracha sauce and
the honey; set aside. Place the chicken in a resealable
plastic bag and add remaining Sriracha sauce and the lime
juice. Seal; turn bag to coat chicken. Let stand 15
minutes.
Grill chicken on the greased rack of a covered gas or
charcoal grill directly over medium heat for 30 to 35
minutes or until done, turning 3 or 4 times.
Remove chicken to a platter; brush with honey mixture.
Cover and let stand 5 minutes. Sprinkle with cilantro.
FROM THE TEST KITCHEN: Or grill over indirect heat for 50
to 60 minutes, turning once.
Makes: 4 servings
Better Homes & Gardens | January 2015
MM Format by Dave Drum - 25 January 2015
Uncle Dirty Dave's Archives
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