Orange Sriracha Chicken

Blue Mesa Grill Recipe

4 boneless, skinless chicken breasts, brined

Orange Sriracha Glaze:

1 cup orange marmalade

2 tablespoons soy sauce

1 tablespoon roasted sesame oil

1 tablespoon rice wine vinegar

2 tablespoon sriracha sauce

2 tablespoons olive oil

1/2 tablespoon ancho powder

8 orange segments, white pith removed, rough cut

3 thinly sliced green onions

3 tablespoons chopped mint.

For the glaze: Bring all ingredients to a rolling boil for 3 minutes. Remove from heat and cool before basting chicken.

For the relish: Combine all ingredients.

For the chicken: Grill chicken and baste with orange sriracha glaze for 5 minutes before chicken is done. (Glaze will burn if you grill for too long.) Glaze again for about a minute before removing chicken from the grill.

To serve, garnish the chicken with ancho citrus relish. Makes 4 servings.