Sriracha Chicken with Veggies & Yogourt-Dill Dip
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 3 tbsp
- Sriracha hot sauce
- 45 mL
- 2 tbsp
- honey
- 30 mL
- 2 tsp
- canola oil
- 10 mL
- ¾ tsp
- Sensations by Compliments Sriracha Seasoning (grinder), divided
- 4 mL
- 4
- cloves garlic, minced, divided
- 4
- chicken legs
- 1 cup
- plain 2% yogourt
- 250 mL
- 2 tbsp
- finely chopped fresh dill
- 30 mL
- 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
Step 1
Mix 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.
Step 2
Meanwhile, make dipping sauce for vegetables by blending yogourt, dill, remaining minced garlic clove and 1/4 tsp (1 mL) Sriracha seasoning in small bowl.
Step 3
Serve grilled chicken with sliced vegetables and dipping sauce.
Tip
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