Easy recipe showing How To Make Poutine - this sweet & spicy version is made with grilled honey sriracha chicken over sweet potato fries.
Honey Sriracha Glazed Chicken Poutine Recipe
I begin by marinating the chicken breasts in a mix of barbecue sauce, orange zest, orange juice, sriracha, honey and stone ground or dijon mustard. I let the chicken breasts marinate for at least 30 minutes or up to an hour.
Then, I place the chicken breasts on the grill and grill them for 8 minutes on one side.
When I flip the chicken breasts over, I brush a tasty glaze over each one and grill the chicken for 8 minutes more.
I remove the chicken from the grill, place them on a plate and cover the plate so the chicken can rest. Meanwhile, I make the french fries.
For this recipe, I decided to use sweet potato fries instead of regular french fries. The sweet flavor of the sweet potato fries compliment the sweet and spicy sauce on the chicken.
To put this Honey Sriracha Glazed Chicken Poutine together, all you do is layer a bed of sweet potato fries on a plate, top with cheddar cheese and warm slices of the honey sriracha glazed chicken. I always add a few spoonfuls of the leftover glaze over the top.
The poutine is delicious! The meat is tender and full of flavor. Make sure to drizzle some of the sauce over the top, it's too good to skimp on. I hope you like this fun twist on traditional poutine as much as my family does!
Do you have a favorite springtime grilling recipe? If you do, I'd love to hear about it! Leave a comment below sharing your favorite spring recipe ideas.
Honey Sriracha Chicken Poutine
- 1/4 cup barbecue sauce
- 1 tablespoon orange zest
- 1/4 cup orange juice
- 1/4 cup sriracha
- 1/4 cup honey
- 1/4 dijon or stone ground mustard
- 5 chicken breasts , boneless, skinless
- 20 oz package of Sweet Potato Fries
- 4 tablespoons butter
- 1/4 cup honey
- 2 tablespoons dijon or stone ground mustard
- 1 tablespoon orange zest , grated
- Mix the barbecue sauce, orange zest, orange juice, sriracha, honey, and mustard together in a large bowl. Add the chicken breasts and cover with the marinade. Cover and let marinate for at least 30 minutes in the refrigerator.
- Heat the grill to medium high heat.
- Place the chicken breasts on the grill and grill for 8 minutes.
- While the chicken is cooking, prepare the glaze; Melt the butter in a small saucepan on a medium high heat. Whisk in the honey, mustard and orange zest. Bring to a simmer and reduce heat to low and cook for 3 minutes. Pour 1/2 cup into a bowl.
- When you flip the chicken over, brush a little of the glaze over each chicken breast and continue cooking. Discard the glaze in the bowl.
- Continue cooking the chicken for another 8 minutes.
- Remove the chicken from the grill and place the pieces on a large serving platter and pour the remaining glaze from the pot over the chicken breasts. Cover for 10 minutes.
- Transfer the chicken breasts to a cutting board and slice them into thin pieces.
- Prepare the sweet potato fries according to package directions.
- Place about a cup of baked sweet potato fries on a plate, top with 1/2 cup shredded cheddar cheese and slices of the cooked chicken.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.