Jordan loves sriracha sauce. Actually, he loves anything spicy =). This recipe combines two of his favorite foods: chicken and sriracha! Sriracha is a type of hot sauce – typically used in Asian cooking – made from red chili peppers, garlic, vinegar, salt, and sugar. It has just a hint of sweetness that sets it apart from other hot sauces. It seems like a few years ago, sriracha took the market by storm and suddenly there was sriracha flavored everything in the grocery stores. Jordan even fell in love with Sriracha Flavored Lay’s Potato Chips. Then he got really upset when they quit making them! I can’t handle the heat like he can, but I enjoy the flavor of sriracha too. This recipe is mildly spicy, but you could easily adjust the heat level by increasing or decreasing the amount of sriracha. Try this recipe! I promise you won’t be disappointed. =) Enjoy!
Honey Sriracha Chicken
~2 pounds boneless skinless chicken breasts*
2 tbsp sriracha sauce
3 tbsp honey
3 tbsp soy sauce
2 tbsp white vinegar
1/4 tsp ground ginger
2 tsp sesame oil
1 tbsp canola oil
1/2 tsp salt
1/4 tsp freshly cracked black pepper
1. Combine all ingredients except chicken in large ziploc bag and mix until combined. Add chicken and toss until evenly coated.
2. Let the chicken marinate for several hours or overnight (I marinated mine about 6 hours). Toss the chicken at-least once while marinating.
3. Preheat grill or grill pan over medium-high heat. Cook chicken to 165 degrees, flipping once – depending on the thickness of the breasts about 10-15 minutes per side. Let rest 10 minutes before serving.
Notes: You could use dark meat or bone-in chicken if you prefer, but it will take longer to cook.
*adapted from Simply Reem
