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30 Minute Meals

Molasses Glazed Sriracha Chicken with Roasted Corn, Beans and Cilantro Lime Rice

Filed Under > 30 Minute Meals

Molasses Glazed Sriracha Chicken with Roasted Corn, Pinto Beans & Cilantro Lime RiceMolasses Glazed Sriracha Chicken with Roasted Corn, Pinto Beans & Cilantro Lime RiceMolasses Glazed Sriracha Chicken with Roasted Corn, Pinto Beans & Cilantro Lime Rice
 
So today’s Sriracha Chicken recipe was kind of an accident.  But don’t some of the best recipes start out like that right?!  It all happened as a happy result of peeking into my fridge, looking to see what I had on hand, and getting a little creative with some of my tried-and-true, favorite flavors. Say hello to my Molasses Glazed Sriracha Chicken with Roasted Corn, Beans and Cilantro Lime Rice.  

Those tried and true flavors include chicken roasted to perfection.  Sweet and spicy BBQ sauce; I like all of my BBQ sauces with brown sugar, so I kept things simple.  Sriracha, my favorite spice, to infuse the homemade sauce with a little heat.  And since I was out of honey, I grabbed the molasses.  The result was absolutely FIRE.  There was just something about the way the molasses crystalized on the crispy spicy sriracha chicken.  

And don’t let me forget about the pairing with the cool cilantro lime rice from this recipe, and the sweet roasted corn with baked pinto beans and a squeeze of fresh lime…words barely can do it justice. 

If you’re intimidated by the steps and different components of this recipe, don’t be. It may feel like there are a lot of moving parts, but in reality you can make the sides ahead of time, or do it while the chicken is roasting.  You can also totally use store-bought BBQ sauce if that’s what you have in your fridge…make this easy!  That being said, I’ve included my secret equation for moist, succulent chicken below; it always involves roasting the chicken with the simple ingredients, and finishing it with the final flavor or the homemade BBQ sauce in this instance.  

Also an important thing to note when you’re using your sauce: whenever you’re using a sugar-based sauce like BBQ, you want to baste it on the chicken only near the end or even after it’s done roasting.  Otherwise, the sugar crystals will burn off, leaving your chicken with too much of a charr flavor and taste.  If you wait and do it at the end, it will crystallize just enough to give you great texture to enjoy. 

As for serving; if you’ve been following along, you’ll recognize that I love plating like this.  Here, everything you need is on the plate in several sections.  This way, you don’t have to grab from all over to get a little bit of each flavor.  As you can see, the corn and beans run through all three areas.  I’ve found that plating like this is great for large servings, and it ensures that everyone gets the best of each bite!  Truly, MKR

P.S. Here’s another great trick for this recipe: when you’re cutting the corn off the cob, use a bundt pan.  By placing the corn cob in the center hole, you’re able to easily shave off the kernels with a knife.  It’s then all collected in the bundt pan!

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Molasses Glazed Sriracha Chicken with Roasted Corn, Pinto Beans & Cilantro Lime Rice

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Serving Size: 4-6

Ingredients

  • 2-3 of each, skin on chicken breasts, thighs and drumsticks
  • dark pure molasses (enough to cover the chicken)
  • 1.5 cups brown sugar
  • 1.25 cups Ketchup
  • 1.5 T molasses
  • 2 T ground mustard
  • 2 T apple cider vinegar
  • Sriracha, to taste
  • 4 T melted unsalted butter, to baste the chicken
  • 1/4 cup olive oil, to baste the chicken
  • salt & pepper, to taste
  • 4-6 ears of corn, cut from cob
  • 1 large can organic pinto beans, made to directions
  • fresh jalapenos, sliced to garnish
  • fresh cilantro, chopped to garnish
  • fresh limes, sliced to garnish

Instructions

  1. Preheat the oven to 400 degrees.
  2. Make your homemade brown sugar BBQ sauce: mix your Ketchup, Worcestershire Sauce, apple cider vinegar, ground mustard, molasses and brown sugar in a saucepan over medium heat. Bring to a boil then let simmer for a few minutes. Remove from heat and add in desired amount of Sriracha. Stir and set aside.
  3. Spray your pan (or use a nonstick pan) and place chicken into it. Baste the chicken with salt and pepper, olive oil and butter. Depending on how much chicken you have, you want to brush it with enough salt and pepper first. Then follow with olive oil and butter. This will give the chicken its crispy outer layer with moist inside.
  4. Cook for about 30 minutes, using the meat thermometer to monitor doneness. You'll want to baste the chicken with your sauce when it's about 10 degrees from being done.
  5. Meanwhile, cook the pinto beans per label instructions, keep warm and set aside.
  6. Roast the corn in a medium sized sautee pan with butter, salt and pepper. Keep warm and set aside.
  7. Once chicken is about 10 degrees from being done, baste with the BBQ sauce now. I used a basting brush to apply the brown sugar BBQ/Sriracha sauce. Then baste all chicken with a layer of molasses. You can also wait until it's completely done cooking, but I prefer to put it on with about 5 minutes left to cook.
  8. Cook for an additional 5 minutes (or until chicken is fully cooked), and remove from oven. Plate with rice, corn, and beans. Garnish with cilantro, jalepenos and a few squeezes of fresh lime.
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Strawberry Kale Salad with Fresh Jalapenos, Pumpkin Seeds & Poppy Seed Dressing

An Unexpected Twist On A Simple Under-5-Minute Salad
Filed Under > 30 Minute Meals

Strawberry kale salad with jalapenos, pumpkin seeds & Poppy Seed DressingStrawberry kale salad with jalapenos, pumpkin seeds & Poppy Seed DressingBaby kale salad with strawberries, pumpkin seeds & more via waitingonmartha.com

Lets be honest, salads can be boring.  So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make.  Enter my Strawberry Kale Salad with Pumpkin Seeds, Jalepeno and Poppy Seed Dressing.  

This four ingredient Strawberry Kale Salad allowed  me to get a little creative with my ingredients and almost fooled me into thinking I wasn’t actually eating a salad!  And it never hurts when the salad is this gorgeous. 

Nixing plain greens for baby kale with a touch of spinach, freshly sliced strawberries, pumpkin seeds, and fresh jalapenos for kick was the perfect combo.  The balance of flavors—sweet to spicy—and the textures—crunchy pumpkin seeds to the soft strawberries—is absolutely divine…even coming from someone who can’t always be satisfied with just a salad. I do wish I had some herbed goat cheese, that would have really made sealed the deal.

And with a salad like this one, I always love a good poppy seed dressing.  The tangy citrus flavor and thick consistency cool down the heat from the jalapenos, and pair perfectly with the fresh strawberries.  Since I wanted to keep this salad super simple and under-5-minutes-to-make, I opted to use this store-bought poppy seed dressing, though you can absolutely make your own!  Tell me, how do you think outside of the salad box?  Truly, MKR

P.S. Wouldn’t this make for a beautiful salad for your Easter table or an upcoming bridal shower?  I just love the pop of red and the fresh greens!  xo 

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Strawberry Kale Salad with Fresh Jalapenos, Pumpkin Seeds & Poppy Seed Dressing

Prep Time: 5 minutes

Cook Time: 1 minute

Total Time: 6 minutes

Yield: 4-6

Ingredients

  • 2 bags baby kale and arugula mix
  • 1 pint fresh strawberries, sliced thinly
  • 1 jalapeno, sliced or diced thinly
  • Handful of pumpkin seeds, to garnish each salad
  • Candied pecans, finely chopped (optional)
  • Herb goat cheese, molded into small crumbles (optional)
  • Dressing of choice (I used store-bought poppy seed!)

Instructions

  1. Add all ingredients in a large mixing bowl.
  2. Pour dressing, toss and serve!
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Everything But the Kitchen Sink Lettuce Cups with Vegan Green Goddess Dressing

Make This Super Simple & Healthy Meal In A Flash
Filed Under > 30 Minute Meals

Roasted Chicken & Vegetarian Lettuce Cups with homemade Vegan Green Goddess Dressing, Waiting On Martha
Roasted Chicken & Vegetarian Lettuce Cups with homemade Vegan Green Goddess Dressing, Waiting On Martha

Lettuce cups are a lot like nachos in my mind (and you know how deep my love for nachos runs).  You can truly throw anything you want in them and enjoy as an easy, fresh, guilt-free take on your favorite dishes.  I call these particular lettuce cups my “Everything But the Kitchen Sink” lettuce cups because I whip them up when I’m too weary to run to the store, instead using all sorts of things I find in the fridge for an easy and healthy weeknight meal.  Sound familiar?!

While these healthy lettuce cups are absolutely delicious the big winner here is the homemade vegan green goddess dressing.  I made mine dairy-free, using Vegenaise and Tofutti (two of my favorite vegan substitutions that taste just as good), amongst a lot of other goodness.  Guys, this dressing is so good that it might even overtake my love for homemade french onion dip.  The dipping possibilities are endless with this vegan green goddess dressing; I’m dunking chips in it as you’re reading this! And I promise you will NEVER taste the dairy free difference.

But back to the lettuce cups.  I mixed things up and made a few vegetarian chalked full of Mediterranean chickpeas and fresh avocado and the others with my favorite rotisserie chicken.  Even with the pulled rotisserie chicken, the dish is incredibly simple and fast to make, and not to mention super healthy to enjoy. I’m a big fan of making a rotisserie chicken on Sunday, then incorporating it in dishes for 2-3 days during the week.  The glory of a great leftover meal like this one never fails to put a smile on my face. 

For the actual lettuce cups I prefer to use a head of iceberg lettuce.  In order to get 5-6 cups out of each head of lettuce, I first chop off the bottom in one big slice.  Next, I flip the head over and very, very lightly hit it down on the cutting board.  This will loosen the center pieces, allowing you to slowly pull it apart.  Voila!  You have your lettuce cups.  Check out the recipe in it’s entirety below and please let me know if you decide make these this week, you’ll love them!  Truly, MKR 

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Everything But the Sink Lettuce Cups with Green Goddess Dressing
Yields 6
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Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
For the Lettuce Cups
  1. 1 head of iceberg lettuce pulled apart into 5-6 cups
  2. 1 rotisserie chicken, pulled apart
  3. 1 large can Garbanzo beans, rinsed
  4. 1 red onion, thinly sliced in rounds
  5. 1 fresh avocado, sliced
  6. 1/4 pint cherry tomatoes, halved
  7. a small handful of cilantro, roughly chopped
  8. Plus any leftover herbs you have from your Green Goddess Dressing (see below)
  9. 1 tablespoon olive oil
  10. salt & pepper to taste
For the Green Goddess Dressing
  1. 1 medium avocado
  2. 2 tablespoons fresh lemon juice
  3. 1-2 tablespoons vinegar
  4. 3-5 tablespoons water
  5. 1/2 cup Vegenaise (vegan mayo)
  6. 1/2 cup Toffuti (vegan sour cream)
  7. 1 cup fresh basil, chopped
  8. 1/4 cup fresh parsley, chopped
  9. 4 tablespoons chives, finely sliced
  10. 2 cloves garlic
  11. Salt and pepper, to taste
Instructions
  1. For the dressing combine all ingredients into a blender and blend till combined.
  2. On a large platter lay down your lettuce cups and fill with desired toppings. Drizzle with vegan green goddess dressing and enjoy!
Notes
  1. *One head of lettuce should give you 5-6 cups.
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Photography, Rustic White for Waiting on Martha

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