SEARED CHICKEN WITH SRIRACHA BARBECUE DIPPING SAUCE

SEARED CHICKEN WITH SRIRACHA BARBECUE DIPPING SAUCE image

Yield 4 Servings

Number Of Ingredients 12

1/4 cup chopped shallots
2 tablespoons sugar
2 tablespoons fresh lime juice
1 tablespoon fish sauce
4 garlic cloves, minced
1 1/2 teaspoons dark sesame oil, divided
8 (2-ounce) skinless, boneless chicken thighs
3 tablespoons ketchup
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
2 teaspoons honey
1 teaspoon grated peeled fresh ginger
4 teaspoons rice vinegar

Steps:

Combine first 5 ingredients; stir in 1/2 teaspoon oil. Place shallot mixture in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator 3 hours to overnight, turning bag occasionally. Combine ketchup and next 4 ingredients (through vinegar). Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Remove chicken from bag; discard marinade. Add chicken to pan; cook 2 minutes on each side or until browned. Cover, reduce heat to medium-low, and cook 8 minutes or until done, turning twice. Serve with ketchup mixture.