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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.

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