RECIPE REVIEW | HONEY SRIRACHA CHICKEN

     We eat a lot of chicken because it's easy and cheap, but often we fall into chicken ennui. That's my cue to scour Pinterest for new ideas. This weekend we tested out a recipe I pinned ages ago from Simply Reem for Honey Sriracha Chicken. The experiment was a smashing triumph of cookery! The first key to our success was that we marinated some chicken tenderloins in the sauce for about a day. This resulted in juicy succulent chicken once cooked. We only made two alterations to the original recipe--we didn't use sesame oil and we grilled our chicken. We are certainly adding this recipe to our regular rotation! Even the pickiest little eater in our family approved, sneaking extra tenderloins off the plate when we weren't looking. If you can get a toddler on board, you know you've got a home run meal. We grilled farmer's market zucchini and squash for our side and by happenstance paired the dish with Fullsteam's El Toro Classic Cream Ale which was absolute perfection. Bonus tip: we grilled extra chicken and used the leftovers the next night to top vegetable stir fry with jasmine rice. This is a really versatile little marinade.