Honey-Sriracha Chicken

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I loved the flavour of the chicken!
https://www.epicurious.com/recipes/food/views/honey-sriracha-chicken-skewer-kebab

3 tablespoons rice vinegar
2 tablespoons sriracha
1 tablespoon honey (or brown sugar if you're out)
1 teaspoon Dijon mustard
4 boneless, skinless chicken thighs or 2 chicken breasts
1/2 teaspoon paprika
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/2 teaspoon sea salt
1 tablespoon olive oil
1/4 cup crumbled blue cheese (optional)
Handful of fresh flat-leaf parsley, chopped (or some green onions)


Instructions if you make this in a frying pan: 
In a liquid measuring cup or small bowl, whisk together the vinegar, sriracha, honey, and mustard until smooth. Set aside.

Cut the chicken into small square pieces. Put the chicken in a large bowl and season it with the paprika, granulated garlic, granulated onion, and salt. Add the oil and mix to coat the chicken.

Put a bit of oil in the pan and stir fry the chicken, brushing the sauce over the pieces as they cook. 


I cooked the til they were quite dry, but you could stop a bit earlier and you'd have a bit of sauce left in the pan to put on the rice.

Instructions if you were to Grill it as Skewers: 
Clean and oil the grill grates (could use the end of a cut onion dipped in olive oil to oil the grates) and preheat the grill to high.

In a liquid measuring cup or small bowl, whisk together the vinegar, sriracha, honey, and mustard until smooth. Set aside.

Cut the chicken thighs into small square pieces, 6 to 8 pieces per thigh. Put the chicken in a large bowl and season it with the paprika, granulated garlic, granulated onion, and salt. Add the oil and mix to coat the chicken. Divide the chicken among the skewers.

Grill the skewers until thoroughly cooked and slightly charred, 5 to 7 minutes on each side, lightly brushing the sauce over the skewers as they cook.

Plate the skewers and top with blue cheese and parsley.


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