It’s gorgeous here today so I feel like grilling out is almost required. I went out this morning to buy a few new props for The New Yiddish Kitchen photos and I ACCIDENTALLY used my World Market friends and family to get new cushions for my outdoor furniture. So basically now I HAVE to grill out so we can sit on our unblemished cushions. Cuz you know by next week they will have bird poop or something gross on them.

So as I was planning my grill sesh, I was trying to think of how I might like to jazz up the chicken I bought this week that was sitting in the fridge. While my husband could literally survive on grilled chicken breasts and steamed broccoli for life, I like things a little more interesting.

I decided that something needed to happen between honey and maple and sriracha. And because we’ve got the 3 littles, I needed to make the kick a little less Bruce Lee. I think I nailed it with this combo and I hope you’ll love it too!!! And don’t forget to take advantage of those pretty days outside, even with all the pollen!! Dose up on quercetin and get to grillin’ y’all!!!

Ingredients:

• 1.5 pounds organic pasture raised chicken breasts
• 1/4 cup sriracha, organic when possible
• 1/4 cup local raw honey
• 1 tablespoon 100% maple syrup
• 2 tablespoons coconut aminos
• 1/4 cup mayonnaise, homemade or high quality store-bought
• Cilantro for garnishing – trust me you want this part

1. Combine all ingredients except for the chicken and stir to mix well
2. You can use either a large zip top bag or a small glass casserole dish to marinate the chicken
3. Just add the chicken to the sauce mixture and make sure it is coated well
4. Refrigerate for 3 hours or longer, covered, to allow the flavors to marry
5. Remove from the fridge and grill over medium/high heat for up to 5 minutes on each side or until the juices run clear and the chicken is cooked through
6. Serve with my Beloved Brussels Sprouts or your favorite side dish and top with fresh cilantro and coarse sea salt