• Whisk together 2 tablespoons of the Sriracha sauce and the honey; set aside. Place the chicken in a resealable plastic bag and add remaining Sriracha sauce and the lime juice. Seal; turn bag to coat chicken. Let stand 15 minutes.

  • Grill chicken on the greased rack of a covered gas or charcoal grill directly over medium heat for 30 to 35 minutes or until done (at least 175°F), turning 3 or 4 times.

  • Remove chicken to a platter; brush with honey mixture. Cover and let stand 5 minutes. Sprinkle with cilantro.


Or grill over indirect heat for 50 to 60 minutes, turning once.

Nutrition Facts

300 calories; 8 g total fat; 191 mg cholesterol; 426 mg sodium. 14 g carbohydrates; 40 g protein;