For some, cooking is a necessity. For others, it’s a passion. For Matt Martin, the owner of More Than Q, it’s always been the latter.
“I was a kid tinkering in the kitchen, mixing ingredients, trying to reinvent the wheel,” he recalls. “I always loved to cook—grilling for the family, helping out. The creative spark was always there.”
Despite this early love for food, his path to the culinary world wasn’t a straight line. He initially pursued a career in sales and real estate, but something never felt right. “I was in sales, working as a Realtor, and I just knew—this isn’t for me,” he says. “So, without telling anyone, I signed up for culinary school. I took
an advanced program with the goal of having my own business. It was a leap, but I never looked back.”
Chef Martin’s journey into barbecue began in Chicago, where he was introduced to smoking meats. “You have to make a lot of bad barbecue before you figure out how to make good barbecue,” he admits. “I read everything, watched videos, studied the best pitmasters and just kept refining until I got it right.”
That dedication led him to open More Than Q in 2013, and since then, his restaurant concepts have expanded. While barbecue is at the heart of his work, he approaches it differently than most. “I have a deep appreciation for barbecue, whether it’s someone smoking meat in their backyard or running a restaurant. It’s not easy—it takes patience and experience to get it right.”
Much of his love for food stems from childhood memories, particularly those tied to his mother’s cooking. “My mom is a great cook. To this day, she still makes our favorite recipes for birthdays and holidays,” he says. “Her cornbread with honey butter was a staple growing up—it’s on the menu at More Than Q because of her.”
Beyond the food, what keeps him going is the immediate feedback from customers. “There’s nothing better than satisfying a customer who takes a bite and says, ‘Wow, this is amazing,’” he says. “That’s what makes it all worth it.”
The dish he’s sharing is a smoked bone-in chicken thigh finished with a sweet and spicy sriracha-honey glaze, served alongside rich, cheesy jalapeño grits. While traditionally smoked at the restaurant, this home-friendly version is baked for ease without sacrificing flavor. “It’s a simple dish—season the chicken, pop it in the oven, and the grits come together in just a few ingredients,” he explains. The result is a balanced plate with a touch of heat, a hint of sweetness and a creamy, comforting base, perfect for a casual yet impressive meal.
With a continued passion for food and a commitment to his craft, he’s proving that sometimes, taking the leap into the unknown leads to the most rewarding journeys.
Sriracha Honey Lime Chicken Thighs with Cheese Grits
INGREDIENTS
For the chicken:
6 bone-in, skin-on chicken thighs
2 tbsp. olive oil
½ tsp. paprika
½ tsp. granulated garlic powder
¼ tsp. granulated onion
¾ tsp. kosher salt
¼ tsp. black pepper
½ c. sriracha
¼ c. honey
2 tbsp. butter
1 lime, zested and juiced
For the grits:
1 tbsp. butter
1 jalapeño, diced small
1 c. water
1 c. half-and-half
½ tsp. salt
½ c. grits
1 c. grated sharp cheddar cheese
INSTRUCTIONS
Preheat the oven to 425°F. Line a rimmed baking pan with foil and place a baking rack on top.
Dab the chicken skin dry with a paper towel to remove any moisture.
Drizzle the chicken with olive oil and season generously with the paprika, granulated garlic powder, granulated onion, salt and pepper.
Place the chicken thighs on the rack, skin side up, and bake uncovered 35–40 minutes or until the chicken reaches an internal temperature of 165°F. Broil the chicken on high for 2–3 minutes if crispier skin is desired.
Combine the sriracha, honey, 2 tbsp. butter, lime juice and lime zest in a saucepan. Heat until butter is melted, but do not bring to a boil. Blend with a whisk.
Toss the chicken with the sriracha honey lime sauce.
Melt 1 tbsp. butter over medium-high heat in a medium saucepan.
Add jalapeño and cook for 2 minutes to soften.
Add water, half-and-half and ½ tsp. salt and bring to a boil.
Reduce heat to low and gradually whisk in the grits.
Cook for 5–10 minutes, stirring occasionally, until thickened.
Stir in cheddar cheese. Add extra salt and cheddar, if desired.
Published as “Beyond the Menu” in the April 2025 edition of Lehigh Valley Style magazine.
