I was inspired to make this sriracha grilled chicken when I put together a round-up of The Best Cookout Recipes to Enjoy This Summer for Community Table in late May, and a similar recipe from Predominately Paelo caught my eye. Ever since my husband’s heart attack last December, he has changed the things he snacks on (like no more potato chips), and has turned to putting sriracha on EVERYTHING. I love it too, and have been adding it to reduced sodium tomato juice recently. Now, about this great chicken recipe.
I don’t have a lot of grilling recipes on here, though I do love the few I do have, like Blue Cheese and Onion Stuffed Sliders. But, I have been grilling more this summer than in previous years, and can’t wait to share those recipes with you! I just need to find more time!
For this recipe, I marinated four chicken breasts in a mixture of no cholesterol (Canola Oil) mayonnaise, sriracha, maple syrup, and honey for four hours, then grilled them over medium/high heat until they reached 165 degrees, about 15 minutes.
Just make sure that you keep the grill closed most of the time. I kept opening mine to check it and lost temperature on the grill so much it took over twenty minutes to cook. See, told you I don’t grill much! I’m getting better, though. Just open the grill long enough to flip the chicken once or twice, and you’ll be good.
Adapted from Predominately Paleo Honey Maple Sriracha Chicken
- 2 1/2 pounds boneless, skinless chicken breasts
- 1/2 cup canola oil mayonnaise (Hellmann's makes it)
- 1/2 cup sriracha
- 1/2 cup honey
- 3 tablespoons real maple syrup
- Fresh cilantro leaves ,for garnishing
- Combine mayonnaise, sriracha, honey, and maple syrup in a bowl and whisk together until smooth. Place chicken in a plastic freezer storage bag, pour the marinade over the chicken, close the bag and refrigerate, turning occasionally, for four hours.
- Heat grill to medium/high (about 400 degrees). Remove the chicken from the marinade, place on the grill, and cover. Discard the marinade. Cook, turning after 10 minutes, until chicken reaches 165 degrees F on a meat thermometer.