Well the DIY Guy is happy! I finally have had some time to get back in the kitchen and make some decent dinners. And I really liked this recipe because it came together in about 30 minutes – those are just my favorites when I want a quick dinner after working all day. Grilling is still in season too (though we will fire it up during the winter if our grill and deck aren’t covered with too much snow!)
This recipe uses boneless chicken thighs and the trick is to mostly cook them over a medium high grill then dip them in this yummy orange marmalade sauce and turn the grill to low. This will help prevent the sauce getting scorched and you will be left with moist chicken and a sauce that just clings to it.
- ½ cup orange marmalade, melted
- 2 T sriracha sauce
- 1/2 t dried thyme
- 8 boneless chicken thighs
- 3 T rice vinegar
- 1 T sugar
- 1 T toasted sesame oil
- 1 tsp minced fresh ginger
- 1 t soy sauce
- 3 cups shredded cabbage
- 1/2 cup snow peas, sliced into thirds
- 1/2 cup matchstick sliced red pepper
- 2 T sliced green onions
- 1 T toasted sesame seeds
While your chicken is grilling, prepare the side salad. Buying pre-shredded cabbage is a time saver and all you need to do is cut up a few veggies, whisk up the dressing, pour and toss – that’s it!
Dig in, eat, then go outside and enjoy this gorgeous summer weather we have been having! I’m loving the warm days and slightly cooler nights.
I’m also guest posting today at the two blogs below – are you curious?? Both are sweet treats with my 2 favorite flavors (click on blog names below)