Lately, my diet has been has been high protein and lots of vegetables. Grilled chicken breast gets old really quickly, so Mike and I have been experimenting with ways to make this calorie counting stuff more enjoyable. I freaking love anything spicy and I especially love me some Sriracha. It makes almost anything taste better and when you are watching what you eat, it def helps to spice things up a bit. Li-terally. This recipe is nothing genius and super easy, but thought I would post as my photo on Instagram got lots of inquiries. I am not kidding, it is honey and Sriracha. That is it, it’s that easy. I think some of my favorite recipes are the simplest and that just goes to show that making something yummy and satisfying doesn’t take a ton of fancy ingredients or special technique. This recipe is inspired by a similar (but more gluttonous) hot wing dish served at our favorite neighborhood gastropub called the York  in Highland Park. If you haven’t been, check it out. The food is amazing and it has such a great atmosphere for having din or a drink with your babe. Oh, and the happy hour starts at 3! You heard me… not that I will be indulging in that for a while:)

If you are counting calories or want to make this healthier, I would suggest using skinless legs or you could definitely probably do this with a skinless chicken breast as well. Maybe it is the Midwest in me, but I love chicken on the bone. It is so much more flavorful. This recipe is quite spicy so we made a little sauce to cool it down. Again, we used Greek yogurt which is much better for you than the usual suspects. We threw in some fresh herbs for freshness. It was soooo delish and I will say that this is going to be a regular on the Hall-Martinson household menu. So for those of you who may be at our next B.B.Q., def plan on these being served!

Honey Sriracha Chicken Legs…

  • 1 1b. skinless chicken legs
  • 1/2 cup Sriracha hot sauce
  • 1/4 cup honey
  • salt and pepper

Season chicken legs with salt and pepper. In a bowl mix Sriracha and honey together and season to taste. These proportions do not need to be exact. If you like it spicier, don’t add as much honey, and if you want it sweeter, add more honey. You can’t mess it up.

Preheat grill to high heat. Place chicken on the grill and cook until almost cooked through. Begin to sauce the chicken with a brush and continue to grill. The sauce will thicken and caramelize a bit. Continue to brush chicken with more sauce and cook until chicken and sauce darken in color and chicken is cooked to your liking. Remove from grill and serve with garlic and herb yogurt dipping sauce.

Garlic and Herb Cool Down…

  • 1 cup low fat Greek yogurt
  • 2 cloves garlic, minced
  • large handful of chopped herbs (we used cilantro, mint, and basil)
  • salt and pepper

Add all ingredients together in a bowl or jar and mix. Season to taste. Let stand and refrigerate. This could also be great thinned out with lemon juice as a salad dressing or used as a dip for vegetables.

P.S. The pretty wood plate featured was made by Mike’s stepfather, Ed and was given to us as part of our shower gift! Isn’t he talented???