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Prep Time
10 mins
Total Time
40 mins
Serves
4

Ingredients

3 tbsp
Sriracha hot sauce
45 mL
2 tbsp
honey
30 mL
2 tsp
canola oil
10 mL
¾ tsp
Sensations by Compliments Sriracha Seasoning (grinder), divided
4 mL
4
cloves garlic, minced, divided
4
chicken legs
1 cup
plain 2% yogourt
250 mL
2 tbsp
finely chopped fresh dill
30 mL
3
celery stalks, sliced into sticks
2
carrots, sliced into sticks
1
English cucumber, sliced into sticks
1
bunch radishes, greens removed, sliced in half

Method

Step 1
Mix Sriracha hot sauce, honey, canola oil, ½ tsp (2 mL) Sriracha seasoning and 3 minced garlic cloves in small bowl. Brush mixture over chicken. Grill on barbecue preheated to medium heat 15 to 20 min. per side, until chicken is golden and registers 165°F (74°C) on instant-read thermometer in thickest part of leg.
Step 2
Meanwhile, make dipping sauce for vegetables by blending yogourt, dill, remaining minced garlic clove and 1/4 tsp (1 mL) Sriracha seasoning in small bowl.
Step 3
Serve grilled chicken with sliced vegetables and dipping sauce.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics

Grill Main Dish Nut Free

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ of the recipe):
Calories:
290
Fat:
11 g
Saturated Fat:
3 g
Carbs:
22 g
Fibre:
3 g
Sugar:
16 g
Cholesterol:
115 mg
Protein:
26 g
Sodium:
470 mg