Living La Vida Holoka


Honey Sriracha Chicken Thighs

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These Honey Sriracha Chicken Thighs are so juicy, super flavorful, and pack just the right amount of heat to really wake up your taste buds!

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It’s been pretty hot and humid here in Jersey the past couple of weeks.  Summer has definitely made itself known!  And yet, I’m still somehow craving spicy food.  Does that ever happen to you?  You’re already sweating your face off, but you really want to eat something spicy?  Maybe it’s just me.  But I recently decided to put our exceptionally large bottle of Sriracha sauce to good use last week and made a pretty banging marinade! 

We had some chicken thighs in the freezer from one of our last grocery deliveries and I actually went grocery shopping in the grocery store a couple weeks ago.  That was a pretty big feat for me since I’ve been avoiding it like the…well, you know.  But I was able to grab a bunch of lemons and limes while I was there (and practically everything on my shopping list).  I’ve been using them to infuse my water, but they’ve also been great additions to homemade marinades. 

Honey Sriracha Chicken Thighs

 
If you have big eaters in the family, you can count on serving two chicken thighs per person.  But depending on the size of the chicken thighs you get, you could get away with serving one per person.  Thighs are a super tender and juicy cut of chicken.  If you’re not a fan of the skin, leave it on to seal in those juices while the chicken cooks and remove it afterwards.  Marinading the chicken beforehand helps to keep it juicy, but also adds a ton of flavor that gets locked in while the chicken cooks!

This marinade starts with a 1/4 cup of Sriracha sauce.  In my opinion, it’s just enough to give it a nice kick without setting your face on fire.  It also helps that there’s the same amount of honey in it to offset the heat.  I’ve also added orange and lime juices, plus some minced garlic.  This marinade has a lot of great flavor that you can smell as the chicken cooks! 


I cooked the chicken on our cast iron skillet grill to get a nice char and grill marks on the outside.  Then, I finished cooking it in the oven at 350 degrees.  The next time I make this recipe (and it’ll be soon because it was so good), it’s totally going on the gas grill! 

If you cook them over medium heat, chicken thighs will take about 8 minutes on each side to cook through.  Let them rest for a bit before cutting into them and serve them up with some grilled veggies for a super easy summer dish! 

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Honey Sriracha Chicken Thighs

Serving Size: 2

Honey Sriracha Chicken Thighs

Ingredients

  • 1 1/2 lbs, or 4 bone-in chicken thighs, skin on
  • 1/4 cup Sriracha sauce
  • 1/4 cup honey
  • 1/3 cup orange juice
  • 1 lime, juiced
  • 2 garlic cloves, minced
  • Salt and pepper, to taste

Instructions

  1. In a small bowl, whisk together Sriracha, honey, orange juice, lime juice, and garlic.
  2. Place chicken thighs in a container, or freezer bag, and pour marinade over chicken.
  3. Place container in fridge for at least 2 hours, or overnight.
  4. Preheat oven to 350 degrees.
  5. Spray a cast iron skillet grill with non-stick cooking spray and heat over medium.
  6. Season the chicken thighs with salt and pepper. Add them to the skillet, skin-side-down, and cook for about 7 minutes.
  7. Then, flip the chicken thighs and cook for another 5-7 minutes.
  8. Transfer the chicken thighs to a baking sheet lined with foil and non-stick cooking spray.
  9. Continue cooking for 20 minutes, or until the meat is cooked through.
  10. Allow the chicken to rest 5 minutes before serving.
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If chicken thighs aren’t your jam, try this marinade on vegetables, shrimp, pork, or boneless, skinless chicken breasts before grilling!  It’s so flavorful with just the right amount of Sriracha heat! 

Did you make this Honey Sriracha Chicken Thighs recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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Grilled Garlic and Citrus Chicken

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This post has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #MyMazolaMarinade

This Grilled Garlic and Citrus Chicken is marinaded in fresh citrus juices, garlic, and herbs making it a light and flavorful dish that’s perfect for summer grilling! Memorial Day weekend is almost here! Although celebrations might be a little different this year, it’s still the unofficial start of summer and the official start of grilling season! It’s the perfect time to whip up a new marinade! If you love bright, citrus flavors, you’ll love the marinade I made for this Grilled Garlic and Citrus Chicken recipe! It’s made with lemon, lime, orange, garlic, fresh herbs, and Mazola® Corn Oil. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com.


Mazola Corn Oil is a heart-healthy* cooking oil and creates marinades that make great-tasting food because it has a neutral taste that lets the natural flavor of your food stand out. So all of that beautiful garlic and citrus flavor can really shine! Not only does this marinade add great flavor to chicken, it keeps it nice and juicy, too! 

Grilled Garlic and Citrus Chicken

 
I like to use boneless, skinless chicken breasts, but any cut of chicken would work for this dish. To make the marinade, you can use fresh orange juice or bottled OJ. Either would work! Then, mix it with some fresh lemon juice, lime juice, minced garlic, Mazola Corn Oil, and fresh herbs. Our herb garden is thriving right now, so I love being able to go outside and pick what I need for my recipes!



I would marinate the chicken for at least 30 minutes, but longer is always better so it can really soak up all of that flavor. Then, fire up the grill and cook the chicken for about five minutes on each side. The chicken should be cooked through and have some nice grill marks.

Let the chicken rest for a few minutes before slicing into it.  That way all of those great flavors from the marinade and juices get sealed in.  You want your chicken to have a good char on the outside, but stay juicy inside.

How to Make Grilled Veggie Skewers

 
I also had some fresh veggies to use up, so I made some quick veggie skewers with baby bella mushrooms, onions, tomatoes, and peppers. Before tossing them on the grill, I brushed them with Mazola Corn Oil. You may want to start the veggies earlier on the grill. They should take about 7-10 minutes to get charred around the edges.

Mazola Corn Oil has a high smoke point (450˚ F), so it’s great to add to marinades or to brush onto meats and veggies for grilling! Because it’s an all-purpose, cholesterol-free oil, you can use it beyond the grill. I’ve used it in everything from baking, sauteing, and sauces! 

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Grilled Garlic and Citrus Chicken

Grilled Garlic and Citrus Chicken

Ingredients

    For the marinade:
  • 1 small lemon, juiced
  • 1 small lime, juiced
  • 1/3 cup orange juice
  • 1/4 cup Mazola Corn Oil
  • 2 cloves garlic, minced
  • Small handful of fresh basil and oregano, chopped
    • For the chicken:
  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • Optional: Orange, lemon, and lime slices for serving

Instructions

    For the marinade:
  1. Mix the lemon juice, lime juice, orange juice, Mazola Corn Oil, minced garlic, and herbs in a bowl.
  2. Place the chicken in a resealable bag or plastic container. Carefully pour the marinade over the chicken.
  3. Seal the bag, or replace the lid on the container, and give it a good shake.
  4. Marinade for at least 30 minutes.
    5. For the chicken:
  5. Preheat the gas grill over medium heat.
  6. Remove the chicken from the marinade and season with salt and pepper.
  7. Grill the chicken for 5 minutes on each side, or until completely cooked through.
  8. Serve with orange and lemon slices, if desired.
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This recipe has just the right amount of citrus and garlic flavor. It’s so good for summer because it’s a light dish that’s still super satisfying to eat! Especially when you’re avoiding turning on the oven. The best part is that after marinading, this entire dish – veggie skewers included – takes under 20 minutes to make on the grill!

Did you make this Grilled Garlic and Citrus Chicken recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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*see Mazola.com for more information on the relationship between corn oil and heart health.

12 Recipes You Can Make with a Bag of Rice

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If you’re looking for an easy way to use up that bag of rice in your pantry, look no further than these 12 delicious and nourishing rice recipes!

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Is there anything that a bag of rice can’t do? This pantry staple has made its way into so many of my recipes!  One bag of rice can be transformed into a ton of flavorful dishes from sides to entrees!  This budget-friendly ingredient has become a favorite of mine to cook with.  Especially these days when we’re being more resourceful and using what we have in our kitchen. 

Going to the grocery store on a weekly basis has become a thing of the past in our house.  Instead, I’ve been shopping just about every three weeks to keep our kitchen stocked and getting Hungryroot deliveries in-between to sustain us.  Most of these deliveries include – you guessed it – rice! 

12 Recipes You Can Make with a Bag of Rice

 
It’s been important to keep our pantry filled with staples like pasta and brown rice.  They’re a simple base for so many dishes, but there’s also something very comforting about those ingredients.  Not only does rice give you that satisfying, comforting feeling, but using a blend like brown rice also nourishes you.  And I think that’s pretty important right now.

My favorite thing to make with rice is a make nice, filling rice bowl.  Add a layer of rice on the bottom and toss in a protein and some fresh ingredients from there!  Boom!  So good and so easy!  If you need a few new ideas to use that bag of rice in your pantry, check out these 12 delicious recipes!   

  1. Pork Chile Verde Burrito Bowls
  2. Easy Chicken Burrito Bowl
  3. Cheesy Chicken & Broccoli Rice Bowl
  4. Sausage, Wild Rice, and Mushroom Stuffed Acorn Squash
  5. Mongolian Beef Brown Rice Bowl
  6. Jalapeno Lime Shrimp and Rice
  7. Spanish Chicken and Yellow Rice
  8. Vegetable Stir Fry with Chickpeas
  9. Turkey Taco Stuffed Peppers
  10. Steak Un-Kebabs
  11. Unstuffed Peppers
  12. Low Carb Cauliflower Hawaiian Fried Rice

Okay.  So that last one isn’t actually rice, but you could definitely use a rice blend instead of cauliflower rice and still have a killer meal! What’s your favorite recipe to make with rice?

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Did you make any of these recipes? Share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

Spanish Chicken and Yellow Rice

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If you love briny, Spanish-inspired flavors, you’ll love this family favorite Spanish Chicken and Yellow Rice recipe made with shredded chicken, green olives, and capers!

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Certain recipes remind me of my mom and dad.  They’re comforting and warm and often full of my favorite flavors.  This Spanish Chicken and Yellow Rice is one of those recipes!  Growing up, there were six of us under one roof, so plenty of mouths to feed!  My mom used to make this recipe a lot for us because it’s cheap, easy, and really delicious!  Like most of the things my parents cooked, this was definitely a dish that made me go in for seconds!

Ever since I was little, I’ve loved briny, salty flavors. Give me a slice of bread with some vinegar on it and I was a happy kid!  A strange kid, maybe, but a happy one!  As a adult, I’m all about that salt and vinegar flavor, which is probably why I love hitting up the olive bar so much (olive bar > actual bar)!  This recipe has a lot of that flavor packed into one satisfying dish thanks to green olives and capers!

Spanish Chicken and Yellow Rice

 
This dish starts with some shredded chicken and bag of Vigo yellow rice.  The chicken is boiled for 10 minutes, then set aside to cool before shredding.  You could also use leftover rotisserie chicken.  The yellow rice is already seasoned, so all you have to do is cook it in water.  I added a little olive oil and garlic to the pan first, then cooked the rice.

When the chicken was cooled through, I shredded it up.  It should easily shred apart!  Once the rice was just about done, I added in the chicken, green olives, and capers.  You could serve this right in the pan with shredded cheddar, sour cream and plenty of hot sauce as toppings! 

How to Make Tomato Sauce with Red Beans

 
If I remember correctly, my mom also used to serve this recipe with a sauce.  The sauce is made with a can of crushed tomatoes with capers and red beans. So while the chicken and rice was cooking, I whipped this sauce together and let it simmer on the stovetop.

Just like the rice, I started with olive oil and garlic.  Then, I added in the tomatoes, red beans, capers, plus a little extra caper brine.  That brine gives it such a good flavor!  You won’t want to leave it out!  Let it simmer while you’re making everything else and you’ll have yourself an amazing topping for your chicken and rice!

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Spanish Chicken and Yellow Rice

Spanish Chicken and Yellow Rice

Ingredients

  • 1 tbsp. extra virgin olive oil
  • 1 clove garlic, minced
  • 2 cups water
  • 1 - 8 oz. package Vigo yellow rice
  • 1 tbsp. capers
  • 1 cup Spanish green olives
  • 2-2 1/2 cups cooked, shredded chicken
  • Salt and pepper, to taste
  • Optional toppings: shredded cheddar, sour cream, hot sauce, and/or tomato sauce with red beans

Instructions

  1. Heat a large skillet over medium heat and add olive oil.
  2. Add the minced garlic and cook just until fragrant, about 1-2 minutes.
  3. Carefully pour the water into the pan and let it come to a boil.
  4. Add the yellow rice and stir.
  5. Cover the pan with a lid and lower the heat to a simmer. Cook for 20-25 minutes.
  6. When rice is just about done, add the capers and green olives.
  7. Stir in the chicken and cook just until warmed through. Season with salt and pepper.
  8. Serve the chicken and rice with shredded cheddar, sour cream, hot sauce, and tomato sauce with red beans, if desired.

Notes

To make the tomato sauce with red beans and capers: Heat olive oil in a sauce pan. Add a clove of minced garlic and cook until fragrant, about 1-2 minutes. Add a 15 oz. can of crushed tomatoes. Stir in a can of red kidney beans (drained) and 1 tbsp. capers, including brine. Season with salt and pepper. Bring sauce to a simmer for about 10 minutes. Then serve with the Spanish Chicken and Yellow Rice.

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This recipe makes…a lot. So if you’re a family of two, like we are, expect to have a lot of leftovers. Not a bad thing, honestly!  There’s no fighting over leftovers with this dish!  There were enough for both of us to have for lunches.  And if you end up with leftover sauce, you could always pop it in the freezer for later! 

Did you make this Spanish Chicken and Yellow Rice recipe? Share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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