This versatile recipe can be used for chicken breasts, pork chops, kabobs or even ribs. You prepare the meat with a quick 30-minute marinade in garlic, cherry peppers and green onions. Then, you finish it off with a sweet and slightly spicy glaze.
I’ve been playing around with this recipe for more than a week now. I had some extra Cuties (mandarin oranges) and I wanted to combine their sweet and sour juice with a little heat. Sriracha was the first thing that came to mind.
The straight combination of Cuties juice and Sriracha sauce was great together, but I wanted a little more punch. Some honey for sweetness, cherry pepper for bite, and soy sauce and butter for umami. I could drink this glaze
You should be able to find cherry peppers near the pickles or at your grocer’s olive bar. If you can’t find them, just grab a jar of diced pimentos. They’re actually the same thing.
- 4 cloves garlic, minced
- 3 green onions, sliced
- 3 cherry peppers, minced
- 1 tsp. salt
- 1 tsp. black pepper
- 3 tablespoons olive oil
- 2 lbs. pork or chicken
- juice from 3 Cuties mandarin oranges
- 1 tablespoon Sriracha sauce
- 2 tablespoons honey
- 1 tablespoon melted butter
- 1 tsp. soy sauce
- 1 cherry pepper, minced
In a large Ziploc bag, combine the garlic, green onion, 3 cherry peppers, salt, pepper, olive oil and meat. Massage the bag so the marinade rubs into the meat. Seal, removing the air and allow to marinate at room temperature for 30 minutes.
In a small bowl, whisk together the glaze ingredients.
Heat the grill to medium-high. Remove the meat from the bag and place it on the hot grill. Close the cover and grill for 5 minutes.
Flip and baste generously with the glaze. Continue cooking with the lid open for 5-8 minutes periodically glazing and flipping to obtain a caramelized crust.
Remove the meat to a plate or pan and let it rest for 5 minutes.
Serve over rice with fresh slices of green onion.