Its way too hot for heavy meals these days and I normally don’t like boneless chicken breast, but Michael loves them so I am constantly on the hunt for a recipe that I can enjoy as well. Dozens of recipes popped up when I added Sriracha chili sauce to the search. I adapted Recipe Girl’s version, link below, tossing in fresh ginger onion, garlic, lime juice, zest and changing the preserves to apricot preserves…I marinated the chicken for several hours and I was very happy that they were not at all dried out, juicy tender with a touch of heat from the Sriracha which I increased slightly.
Marinated Sriracha Chicken adapted
3 boneless, skinless chicken breasts, pounded to even out the thickness a bit
1/4 cup olive oil
HONEY SRIRACHA ORANGE MARINADE/GLAZE
1 tablespoon orange zest or garnish
1/2 cup freshly squeezed orange juice
1/2 cup orange or apricot preserves
2 tablespoons freshly squeezed lime juice and a little zest
1/4 cup honey
2 tablespoons quality hoisin sauce
2 tablespoons soy sauce (low sodium)
2 tablespoons red wine vinegar
2 tablespoons light brown sugar
2 teaspoons sriracha/Asian hot red chili sauce, more or less to taste
2 cloves of garlic, minced
1 teaspoon salt
1/2 inch pieced of peeled and minced ginger
2 teaspoons minced onion or shallot
1/4 teaspoon pepper
Garnish chopped green onions, cilantro and orange zest
Whisk the Honey Sriracha Orange Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag and whisk in 1/4 cup olive oil. Add the chicken and marinate 60 minutes…I think overnight is too much 6 hours is plenty.
When ready to grill, let the chicken sit at room temperature for 15 to 30 minutes.
Prepare the grill and preheat to medium high heat.
Save a few tablespoons of the reserved glaze to brush over chicken . Add the remaining glaze to a saucepan and whisk from time to time to reduce and thicken slightly about 5-7 minutes. Set aside.
Drain the chicken from the marinade and pat dry. Grill the chicken undisturbed for 5 to 6 minutes per side, or until chicken is cooked through, basting with the 3 tablespoons separated glaze.
While the chicken is grilling, heat glaze to a simmer. Whisk until thickened. Once thickened, brush the cooked chicken with glaze. Spoon the extra glaze over the plated chicken or use as a dip.
Garnish chicken and serve.