2 or 3 Baby Beets
1 Tablespoon Sriracha Hot Chili Sauce
Salt and Pepper
Peel and dice Beets. Place Beets in a 2 Qt. sauce pan cover with water and bring to a boil over medium-high heat. Reduce heat to maintain a simmer and cook till tender about 15 minuter let cool. Puree in a blender the Beets and cooking water. Transfer to a bowl, cover and refrigerate.
Chicken is your choice. I used 2 boneless breasts cut into fingers and 2 thighs I boned.
In a re-closable bag or a bowl combined about 1 cup of Beet puree, Sriracha, Salt and Pepper add Chicken refrigerate 4 Hours or over night
2/3 Beet puree
1/3 cup Tomato sauce
1/4 cup Ketchup
2 Tablespoon brown Sugar
1 Tablespoon Honey
2 Tablespoons Balsamic Vinegar
2 teaspoons Worcestershire sauce
1 teaspoon Tahini
Combined all the ingredients in a sauce pan and mix well, over medium heat bring to a boil stirring frequently, remove from heat
before cooking the Chicken remove from marinade pat dry with paper towels and coat with oil. I seasoned the Chicken with ground Garam Masala spice mix and Salt.
Starting on the skin side grill till juices run clear. Let rest 5 minutes before serving.
I served it with a creamy Coleslaw with Carrots and diced Beet leaves and white Bead