Honey Sriracha Orange Chicken
from http://marinatemebaby.com/

Chicken is marinated in a sweet and spicy (but not too spicy) orange sauce which doubles as the tantalizing sticky Honey Sriracha Orange Glaze that you brush all over your chicken after grilling. Reserve some of the marinade, whisk it with cornstarch and it instantly becomes your glaze. The marinade/glaze is a harmonious concoction of orange juice, orange marmalade, honey, and splashes of lemon juice, sriracha, hoisin sauce (like Asian BBQ sauce), ginger, and garlic, etc. This dish is fantastic over jasmine rice!

2 pounds chicken parts (boneless, skinless chicken thighs or breasts)
1/4 cup olive oil
2 teaspoons cornstarch

Honey Sriracha Orange Marinade/Glaze
1/2 cup freshly squeezed orange juice
1/2 cup orange marmalade
2 tablespoons freshly squeezed lemon juice
1/4 cup honey
2 tablespoons quality hoisin sauce
1 tablespoon soy sauce (low sodium)
2 tablespoons red wine vinegar
2 tablespoons brown sugar
2 teaspoons Sriracha
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon ginger powder
1/2 teaspoon onion powder
1/4 teaspoon fresh cracked black pepper

Garnish
Green Onions
Orange Zest

In a medium bowl whisk the Honey Sriracha Orange Marinade/Glaze ingredients together. Place 1/3 cup into a large zip-top type freezer bag and whisk in 1/4 cup olive oil. Place the chicken in the bag and allow to marinate for at least 60 minutes to overnight in the refrigerator. Refrigerate the remaining reserved glaze separately, covered.

When you are ready to grill, allow the chicken to sit at room temperature for 30 minutes.

While the chicken is coming to room temperature preheat the grill to a medium heat between 375 to 450 degrees F.

Place 3 tablespoons of the reserved glaze into a small bowl. In a small saucepan add the remaining reserved glaze and whisk in 2 tablespoons cornstarch, and set aside.

Remove the chicken from the marinade and pat it dry with kitchen paper. Discard the marinade. Grill the chicken for 5 to 6 minutes undisturbed on each side, or until the chicken has completely cooked through. Use an instant read thermometer and it should read 165 degrees F when done when using chicken breasts and 175 F when using chicken thighs. Baste with the reserved 3 tablespoons of glaze.

While your chicken is grilling place the covered sauce pan on the grill and bring the cornstarch glaze to a simmer. Once it has reached a simmer, remove the lid and whisk until it has thickened. When it has reached this consistency brush this over the cooked chicken. You can spoon the extra glaze over the chicken once it is plated or you can use it as a dip.

Garnish the plated chicken with orange zest and the green onions.

Serves 4