When the weather is beautiful, I long to be outdoors. For this recipe, 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’ll be amazed at the improved flavor and texture.
With soy sauce as the base, I thought a little heat would be fun. Sriracha is always good for a blast of heat or a little extra flavor. 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, so you may even want to go heavier than what’s called for.
This recipe is a road map, but you can choose which route to take. That means any combination of seasonings can be used. There is a little sugar and oil in the marinade, so watch the chicken carefully to avoid burning.
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.
- Grilled Sriracha-Marinated Chicken
- 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
- 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.
Yield: 4 servings; about 1-1/4 cup marinade This recipe created by Jane Evans Bonacci - The Heritage Cook © 2012