Grilled Honey Lime Chicken

Instructions

FOR THE GRILLED CHICKEN:

In a large bowl, measure and add; grated garlic, ginger paste, honey, low-sodium soy sauce, lime zest, lime juice, sriracha, avocado oil, and kosher salt. Whisk well to combine.

Reserve 4 tablespoons and set this off to the side. This will be brushed onto the chicken after it has been grilled.

Add the chicken thighs to the remaining marinade, toss well to coat and let sit on the counter for 20 to 25 minutes. After 10 minutes of the chicken marinating, clean your outdoor grill grates and rub them with a paper towel that has soaked in a little avocado oil.

Preheat your grill to 500°F (or 260°C).

Meanwhile, add the cornstarch to the reserved marinade. Stir to combine. Heat over medium until it begins to bubble. Simmer until thickened slightly, then remove off of the heat and set off to the side.

Once your grill has preheated, place the marinated chicken thighs onto the hot grates, close the lid and grill for 4 minutes. Loosen the chicken using tongs before turning, close the lid and continue grilling for 3 to 4 minutes or until fully cooked.

Once fully cooked, remove from grill and transfer to a cutting board. Brush with the reserved glaze, tent with foil and let rest for a few before slicing and/or serving.

MAKE IT A BOWL:

In a bowl add a serving of rice (of your choice), add a serving of pineapple teriyaki salad and top with sliced honey lime chicken. Add a squeeze of lime and sprinkle of sliced green onions.