This recipe was instigated by a Bikram yoga class last night.
To be precise, it popped into my head while I was doing Full Locust Pose (also known as Pūrṇaśalabhāsana).
And I hate that pose. With all of my heart.
In Full Locust, you‘re basically laying down onto the belly, with the forehead on the floor and arms out to the side like airplane wings. From there you should (or at least try to) lift your body off the floor: head, neck, shoulder, feet, legs and hold the pose for the 10 seconds (that - trust me - feel like a lifetime!)
I suck badly at this pose. So bad, I often wuss out.
To be honest, I suck at Bikram yoga altogether. That's why I love it. It’s very humbling.
After 5 years of practice I have improved. Bikram is completely therapeutic and it helps with all my pain and aches that are a result of an intense athletic life.
But I still have a long way to go.
In my opinion Bikram is perfect for those who are inflexible (like many runners!), those who have never tried yoga before and especially dudes.
The operational commands used to direct the class are a bit edgy at times, perhaps less compassionate if compared to other yoga practices.
But guys (like myself) tend to like the strict routine that the class imposes. It’s a bit of tough love, it can be challenging on many levels, but so rewarding at the same time.
As I was doing (more like faking) Full Locust Pose I started craving Thai-Flavored grilled chicken.
Just like that.
Five-spice mix, cayenne pepper, honey, lime, sesame seeds and cilantro. Yummy.
I haven’t done this recipe in a while, and I completely forgot about.
Apparently Bikram helps reactivating memories. It’s not only about getting a rad workout, increasing flexibility, and sweating for days. Bikram brings memories back. What about that?
Anyways, this Thai-Flavored Honey Glazed Chicken is worthy of your barbecue. It bursts with flavor, stickiness and yumminess
And what about the Sriracha mayo? Like...do I really need to say something about it?
I don’t mean to be pushy (like a Bikram yoga teacher...hehe), but I really think you should give this recipe a go. Now. Pronto.
Thai-Flavored Honey Glazed Chicken (with Sriracha Mayo) Print this recipe!
1 lb / 453 gr (free-range organic) chicken breast, cut into strips
2 teaspoon Chinese five-spice (you can find it in the spice section)
¼ teaspoon cayenne pepper
1 teaspoon fine grain sea salt
¼ teaspoon ground black pepper
1 tablespoon raw organic honey
2 tablespoon olive oil
Juice of one lime
1 tablespoon sesame seeds (I used black seeds)
Chopped fresh cilantro, lime wedges and slices of fresh chili for garnish
3 tablespoons mayo (make your own paleo mayo with this recipe)
3 tablespoons plain Greek yogurt
1 tablespoon Sriracha (make your own Sriracha with this recipe)
1 teaspoon lemon/lime juice
Ground black pepper to taste
On a large sheet of parchment paper, toss the chicken strips with the five-spice, cayenne pepper, salt and pepper. Fold over the paper and bash the chicken using a rolling pin (or a plastic bottle) until the chicken is well rubbed and flatten a bit.
In a small bowl combine honey, olive oil and lime juice.
Transfer the chicken in a shallow sealable container or in a large Ziplock bag and add marinade.
Cover (or seal) and marinate in the refrigerator for at least 15 minutes (marinate overnight for fullest flavor).
In the meantime make the Sriracha mayo. In a bowl combine, mayo, Greek yogurt, Sriracha, lime juice, and pepper and stir to combine. Taste and adjust seasoning if needed. Set aside.
Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates)
and cook until nicely charred and cooked through (about 4 to 5 minutes per side).
Transfer to a plate, scatter with sesame seeds and toss to coat.
Serve with lime wedges, sprinkle with chopped fresh cilantro, slices of fresh chili (if you feel like) and Sriracha mayo on the side.
One serving (without the Sriracha mayo) yields 264 calories, 11 grams of fat, 14 grams of carbs and 35 grams of protein.