Get ready to fire up the grill! This sweet and spicy chicken marinade makes tender and flavorful chicken every time, with an adjustable heat level to satisfy all taste buds!
½ - 1 ½teaspoonsground red or cayenne pepperor according to your taste preferences
1 ¼teaspoonsea salt
⅓cupapple cider vinegar
2 - 3 ½tablespoonssrirachaor according to your taste preferences
2 - 2 ¼poundsboneless skinless chicken breaststhighs, or tenders*
½tablespooncorn starch
1 ½tablespooncold water
Diced cilantro and lime slicesto garnish (optional)
Instructions
In a medium-sized mixing bowl, whisk together the olive oil, honey, garlic, red pepper, salt, vinegar, and sriracha until combined.
Add the chicken to the marinade and turn it in it until covered with the marinade or add the chicken to a resealable bag and pour the marinade over to cover. Marinate the chicken 30 minutes - 12 hours.
Preheat the grill to 375-400 degrees Fahrenheit. Add the chicken to the grill, reserving the marinade.
Cook the chicken for 7-10 minutes (on the shorter side for tenders and thighs and on the longer side for breasts) turning the chicken every 3-3.5 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
Remove the chicken from the grill, cover with foil or a clean plate, and rest for 5 minutes.
Add the reserved chicken marinade to a microwave-safe bowl or small saucepan. Heat in the microwave or bring to a simmer on the stovetop for 2-3 minutes, or until the marinade boils for 1.5 minutes.
Whisk the cornstarch and cold water together until combined. Stir the cornstarch mixture into the hot marinade. Return the marinade back to the microwave or stovetop and cook, bringing the marinade to a boil, for 1 more minute or until the sauce has thickened. Serve the chicken with the marinade sauce and diced cilantro and sliced limes to garnish, if desired. Enjoy!
Notes
Storage Directions
Storing: Leftovers keep covered in an airtight container for 4-5 days.
Freezing: While the grilled chicken leftovers will not freeze well, you can freeze uncooked chicken in the marinade in a freezer-safe container for up to 3 months. Just make sure to defrost it in the fridge for 24-36 hours before grilling.
Recipe Pro-Tips
The longer you marinate the chicken, the more flavorful it will be. I recommend as close to 12 hours as possible, though 6-8 will suffice.
If grilling bone-in chicken or other types of meat, add extra time to accommodate for the thicker cuts.
To make this chicken on the stovetop, follow all the directions as listed, cooking on a non-stick pan preheated to medium heat instead of the grill. Turn the chicken every 2-3 minutes, or until cooked through (about 8-10 minutes). While the chicken rests off of the heat, simmer the reserved marinade until reduced.
Nutrition
Serving: 1/8 of marinade, without chickenCalories: 112kcalCarbohydrates: 13gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 617mgSugar: 11g