T.G.I. FRIDA Y ’ S

Dragonfire Chicken

THIS DISH GETS ITS NAME FROM THE JALAPEÑOS AND CHILI GARLIC PASTE THAT GO

INTO THE MARINADE AND THE KUNG PAO SAUCE SERVED WITH THE GRILLED CHICKEN.

A SIDE OF STEAMED RICE OR STIR-FRIED VEGETABLES WOULD MAKE AN AMAZING

CONTRAST TO ALL THAT HEAT.

4 (4-ounce) boneless skinless chicken breasts 1 teaspoon kosher salt

1 / 2 teaspoon pepper Marinade

1 / 2 cup orange blossom honey 1 / 2 cup peanut oil 3 tablespoons rice wine vinegar

1 jalapeño, seeded and chopped

Kung Pao Sauce

1 / 2 cup light brown sugar 1 / 4 cup soy sauce 2 tablespoons rice wine vinegar

1 tablespoon chili garlic paste

4 large cloves garlic, minced

1-inch piece fresh ginger, peeled and minced Water, as needed

4 green onions, chopped

2 large cloves garlic, chopped

2 teaspoons onion salt

2 tablespoons fresh lime juice

1. Do ahead: Combine the ingredients for the marinade in the jar of a blender and process until smooth. Put the chicken breasts in a large resealable plastic bag and pour the marinade over them. Push the air out of the bag and seal it. Refrigerate the chicken for 2 to 3 hours, turning the bag over occasionally.

2. Do ahead: To make the Kung Pao Sauce, whisk together the sugar and soy sauce. Stir until the sugar is dissolved. Add the remaining ingredients and refrigerate, covered, until ready to use. Shake well or whisk before serving.

3. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.