Sticky Honey Chili Garlic Grilled Chicken With Cucumber Salad Recipes

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STICKY HONEY-CHILI GARLIC GRILLED CHICKEN WITH CUCUMBER SALAD



Sticky Honey-Chili Garlic Grilled Chicken with Cucumber Salad image

Provided by Katie Lee Biegel

Categories     main-dish

Time 5h45m

Yield 4 servings

Number Of Ingredients 16

1/2 cup chili garlic sauce
1/2 cup honey
1/2 cup rice vinegar
2 tablespoons sugar
2 tablespoons soy sauce
2 cloves garlic, grated
1 tablespoon cornstarch
Kosher salt and freshly ground black pepper
One 3- to 4-pound chicken, cut into pieces
1 tablespoon minced fresh cilantro
Cucumber Salad, recipe follows
3 tablespoons rice vinegar
1 tablespoon honey
4 Persian cucumbers, cut in half lengthwise and sliced
1 tablespoon minced fresh cilantro
Kosher salt and freshly ground black pepper

Steps:

  • In a small saucepan, combine the chili garlic sauce, honey, rice vinegar, sugar, soy sauce and garlic. Bring to a low simmer over medium heat. Reduce the heat to low and cook about 10 minutes. Spoon 1/4 cup of the mixture into a small bowl, whisk in the cornstarch until combined and then whisk back into the saucepan. Let simmer an additional 10 minutes to thicken. Let cool completely.
  • Salt and pepper both sides of the chicken and place in a 9-by-13-inch pan. Pour half of the chili garlic mixture over the chicken and toss to coat; reserve the remaining sauce. Cover with aluminum foil and refrigerate for 4 hours.
  • Preheat the oven to 350 degrees F.
  • Bake the chicken, covered in foil, for 35 to 45 minutes.
  • Meanwhile, preheat the grill to medium high.
  • Remove the chicken from the oven and grill, basting with the reserved sauce, until the skin is crispy, a few minutes per side. (Alternatively, the chicken can be finished under the broiler. Remove the foil from the pan and put under the broiler for a few minutes until the skin is crispy.)
  • Transfer the chicken to a serving platter, spoon the remaining reserved sauce over the top and garnish with cilantro. Serve with the Cucumber Salad.
  • In a medium bowl, whisk the vinegar and honey until emulsified. Add the cucumbers and cilantro and toss to coat. Season with salt and pepper. Refrigerate until serving time.

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