Sriracha may not be the food craze it once was, but it's just as flavor-packed as ever, so you've got every right to continue to drown your food in the stuff.

But Sriracha isn't just a great condiment, it can also be used as a base for a fantastically spicy glaze. Case in point: this Caribbean-inspired, Sriracha-glazed chicken served with a refreshingly sweet mango and avocado salsa. Baste a few fresh chicken breasts in the easy-to-assemble glaze, heat up the grill, and you've got the perfect summer barbecue dish. 

Recipe and photo courtesy Michelle Goth of Blackberry Babe.

Makes 3 Servings
12 oz. fresh chicken breast (about three small breasts)
3 Tbsp Sriracha
Juice of 1 lime
1 Tbsp honey
Pinch of garlic powder
For the salsa:
2 cups mango, diced
1 cup avocado, diced
2 Tbsp fresh cilantro, minced
Juice of 1 lime
1 Tbsp red onion, finely diced (optional)
Salt and pepper, to taste
How to make it 

Prepare grill to medium-high heat.

In a small bowl, add Sriracha, lime juice, honey, and garlic powder. Whisk to combine, set aside. Pat chicken breast dry with a paper towel and place on oiled grill grates over high heat for 3-4 minutes each side. Before turning, baste with sriracha glaze. When the breasts reach 160°F, remove from grill and allow to rest for about 5 minutes.

Meanwhile, combine mango, avocado, lime juice, onion (optional), and salt and pepper in a medium-size bowl. Stir well, and place in refrigerator until ready to serve.

Serve chicken breasts topped with salsa, drizzle any remaining glaze over the top.