Grilled Honey Sriracha Rice Bowl



  1. Combine honey, olive oil, and sriracha in a small mixing bowl. Season with Kosher salt and freshly ground black pepper.
  2. Place chicken and all but ¼ cup of the marinade into a ziploc bag. Shake, jiggle, and massage the bag around gently to cover the chicken in the marinade. Let marinate in the refrigerator for at least 6 hours, preferably overnight. Refrigerate and reserve remaining ¼ cup marinade.
  3. Preheat grill over medium-high heat and grill chicken until just cooked through. Brush the reserved 1/4 cup marinade on the chicken as a glaze. Let chicken rest for 5 minutes before slicing.
  4. Meanwhile, cook rice according to package directions. Divide between four bowls, and top with chicken, sliced avocado, chopped scallions and crumbled queso fresco. Devour


*prep time doesn’t include marinating time