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1
In a large bowl, combine soy sauce, onions, rice wine vinegar, honey, cilantro, sriracha, sesame seeds, ginger, garlic and sesame oil, and stir well to combine.
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2
Place the chicken in a large plastic bag or baking dish and cover with the marinade.
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3
Toss to combine and place in the refrigerator, turning frequently, to marinate at least 6 hours.
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4
Preheat the grill to medium and the oven to 350 degrees F.
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5
Remove the chicken from the marinade, reserving the marinade.
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6
Pat the chicken dry, and grill the chicken, skin-side up, until browned, about 10 minutes.
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7
Meanwhile, place the leftover marinade in a small saucepan and bring to a boil.
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8
Lower the heat to medium and simmer until slightly thick, about 10 minutes.
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9
Turn the chicken, and grill until the skin is browned and crispy, about 5 minutes.
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10
Transfer the chicken skin-side up to a roasting pan and roast, basting with the marinade occasionally, until cooked through, about 10 to 15 minutes more.
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11
Arrange the chicken on a platter, and spoon the reduced marinade on top.
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12
Serve with the Honeyed Apple-Cabbage Slaw.
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13
In a bowl, combine the mayonnaise, sour cream, honey, vinegar, salt, and pepper, and whisk well.
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14
Set aside.
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15
In a large bowl, combine green cabbage, apples, carrot, endive, onion and parsley.
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16
Toss with the dressing until evenly coated.
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17
Place in the refrigerator, covered, to chill slightly before serving.
