We have had beautiful weather in California lately and that makes me long to be outdoors. Instead of staying in the kitchen while making dinner, I head to the patio and pull out the barbecue. This week I decided to kick up some chicken for a change of pace.
Brining or marinating chicken, especially white meat, always helps keep it moist. It doesn’t take long in the mixture to make a big difference. Half and hour or more and you will be amazed at the improved flavor and texture.
With soy sauce as the base I thought a little heat would be fun and it is always a hit in our house. Sriracha is one of our favorites, always good for a blast of heat or a little extra flavor. Greek yogurt is in the fridge so let’s throw a little of that in too. I love citrus in any marinade so I decided to add lemon zest in this one and I loved it. Sriracha originally comes from Thailand and is made from hot chile peppers, garlic, and vinegar with a little sugar and salt for balance. While not as hot as Tabasco or some other Louisiana-style hot sauces, it is thicker and has a unique taste all its own. I love what even a few drops can do for ordinary foods.
I especially loved the combination of the marinade and the smoke from the fire. They complemented each other with neither one overwhelming the other. There is a little sugar and oil in the marinade, so watch the chicken carefully to avoid burning. I thought the amount of Sriracha I added would be too hot, but it wasn’t. When I tasted the marinade (before adding the chicken) it was pretty spicy, but the final product was perfectly flavored with little or no heat. I will definitely use more the next time I make this.
This recipe is a road map, but you can choose which route to take. That means any combination of seasonings can be used. Feel free to change up the ingredients to suit your tastes and utilize what is in your refrigerator and pantry.
We are always looking for new ways to make chicken. If you want something that will wake up your taste buds, give this Sriracha Chicken a try. I’ll bet it becomes a new favorite in your family the way it has in ours. If you like this recipe, head over to my blog, The Heritage Cook, and browse through over 700 more recipes. Enjoy! ~ Jane