Honey and Sriracha-Glazed Chicken
Bell Pepper and Potato Kabobs
Ingredients
- ¾ lb boneless, skinless chicken breasts, halved lengthwise
- ½ Tbsp olive oil
- 2 Tbsp honey
- 1½ Tbsp lime juice, divided
- 1 Tbsp Sriracha hot sauce
- 1 avocado, chopped
- 2 Tbsp finely chopped red onion
- 1 Tbsp chopped fresh cilantro
Instructions
- Preheat grill to medium-high heat. Brush chicken with oil.
- Combine honey, 1 Tbsp lime juice, and Sriracha in a small bowl. Drizzle chicken with half of honey mixture; sprinkle lightly with salt and pepper. Grill 3 minutes.
- Turn chicken; drizzle with remaining sauce. Grill 3 to 4 minutes or until done.
- Combine avocado, onion, cilantro, and ½ Tbsp lime juice; serve over chicken.
Side Dish Ingredients
- 1 lb small red potatoes
- 1 yellow or red bell pepper, cut into 1-inch pieces
- 1 Tbsp olive oil
Side Dish Instructions
- Preheat grill to medium-high heat. Microwave potatoes at HIGH 2 to 3 minutes or until just tender; cut into 1-inch pieces.
- Toss potatoes and bell pepper in oil and desired amount of salt and black pepper. Alternately thread onto 6 (10-inch) metal skewers.
- Grill, covered, 6 to 8 minutes, turning occasionally until potatoes are tender.
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