Sriracha Chicken with Veggies & Yogourt-Dill Dip
Prep Time
Cooking Mode
3 tbsp Sriracha hot sauce
2 tbsp honey
2 tsp canola oil
¾ tsp Sensations by Compliments Sriracha Seasoning (grinder), divided
4 cloves garlic, minced, divided
4 chicken legs
1 cup plain 2% yogourt
2 tbsp finely chopped fresh dill
3 celery stalks, sliced into sticks
2 carrots, sliced into sticks
1 English cucumber, sliced into sticks
1 bunch radishes, greens removed, sliced in half
3 tbsp Sriracha hot sauce
2 tbsp honey
2 tsp canola oil
¾ tsp Sensations by Compliments Sriracha Seasoning (grinder), divided
4 cloves garlic, minced, divided
4 chicken legs
1 cup plain 2% yogourt
2 tbsp finely chopped fresh dill
3 celery stalks, sliced into sticks
2 carrots, sliced into sticks
1 English cucumber, sliced into sticks
1 bunch radishes, greens removed, sliced in half
Directions
1Mix Sriracha hot sauce, honey, canola oil, ½ tsp (2 mL) Sriracha seasoning and 3 minced garlic cloves in small bowl. Brush mixture over chicken. Grill on barbecue preheated to medium heat 15 to 20 min. per side, until chicken is golden and registers 165°F (74°C) on instant-read thermometer in thickest part of leg.
2Meanwhile, make dipping sauce for vegetables by blending yogourt, dill, remaining minced garlic clove and 1/4 tsp (1 mL) Sriracha seasoning in small bowl.
3Serve grilled chicken with sliced vegetables and dipping sauce.
Tips
1
Substitute chicken breasts for legs.
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Personal Note
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