Grilled Sriracha Chicken
Kick up some chicken for a change of pace. We are always looking for new ways to make chicken. If you are looking for something to wake up your taste buds, give this Grilled Sriracha-Marinated Chicken a try. It will become a new favorite.
This recipe was created by Jane Evans Bonacci. - The Heritage Cook © 2012
IngredientsServes 4 yielding about 1 1/4 cup marindae
Whisk the soy, sesame, yogurt, Sriracha, and sugar in a small bowl until sugar has dissolved. Stir in the ginger, garlic, shallots, zest and oil. Continue stirring 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 your grill. Make sure that your grates are clean. You may also want to spray a little oil on your grates to prevent your chicken from sticking.
Remove chicken from marinade and let excess drip off. Discard the marinade. Place chicken, skin side down, on hot grill. Cook until they have developed grill marks and release easily from the grill. This should take 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 degrees Fahrenheit. This should take approximately 4 to 5 more minutes.
Remove chicken from the grill and set on a cutting board. Tent it 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 degrees Fahrenheit.
Serve, garnishing plates with fresh thyme sprigs if desired.