Grilled Sriracha Chicken
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.
Grilling marinated chicken breasts
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.
Basting grilled chicken with sauce.
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
Grilled Sriracha Chicken
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.
Ingredients
- Grilled Sriracha-Marinated Chicken
- INGREDIENTS
- 1/2 cup soy sauce
- 1 tbsp sesame oil
- 2 tbsp plain (unflavored) Greek yogurt
- 2 to 3 tbsp Sriracha hot chili sauce
- 1 tbsp brown sugar
- 1 tsp freshly grated ginger
- 1 to 2 cloves garlic, minced
- 1 shallot, minced
- Zest from 1 lemon
- 1/4 cup olive oil
- 2 whole boneless chicken breasts, each cut in half
- 4 to 6 sprigs fresh thyme, plus extra for garnish
Instructions
- Whisk the soy, sesame, yogurt, Sriracha, and sugar in a small bowl. Whisk until sugar has dissolved. Stir in the ginger, garlic, shallots, zest and oil; stir to combine. Place chicken and thyme in a resealable plastic bag and pour the marinade over. Seal, pressing out most of the air, and place in the refrigerator. Marinate the chicken at least 1 hour and up to 4 hours.
- Preheat one side of gas or electric grills to medium or build a 2-tier charcoal fire. When grill is hot, scrub the grate clean and oil with a paper towel lightly drizzled with vegetable oil.
- Remove chicken from marinade and let excess drip off. Discard the marinade. Place chicken, skin side down, on hot grill and cook until they have developed grill marks and release easily from the grill, about 4 minutes. If they are getting too dark, move them to the cooler side of the grill. Using tongs, flip the chicken over to cook the second side. Cook until an instant-read thermometer reaches 160°F, approximately another 4 to 5 minutes.
- Remove chicken from the grill and set on a cutting board; tent loosely with foil. Let chicken rest for at least 15 minutes to allow juices to redistribute and finish cooking to a final temperature of 165°F.
- Garnish plates with fresh thyme sprigs if desired.
Notes
Yield: 4 servings; about 1-1/4 cup marinade This recipe created by Jane Evans Bonacci - The Heritage Cook © 2012
I made something like this last night and added it to an asian chopped salad! Great recipe!
This recipe looks amazing, not only the chiken but the sides you have pictured. I’m curious to know what the cole slaw looking side is and maybe have the recipe for it–love new cole slaw recipes!!!