Receta Grilled Sriracha-Marinated Chicken Recipe (Gluten-Free)
We have had warm weather in California lately and that makes me long to be outdoors. Instead of staying in the kitchen making dinner, I head to the patio and pull out the barbecue. This week I decided to kick up the heat on some chicken for a change of pace.
Brining or marinating chicken, especially white meat, always helps keep it moist. It doesn’t take long in the marinade to make a big difference. Half an hour or more and you will be amazed at the improved flavor and texture.
With soy sauce (gluten-free) as the base I thought a little heat would be fun and it is always a hit in our house. Sriracha is one of our favorites, always good for a blast of heat or a little extra flavor. I’ve got some Greek yogurt in the fridge so let’s throw a little of that in too. I love citrus in any marinade so why not add lemon zest in this one and it was perfect.
Sriracha originally comes from Thailand and is made from hot chile peppers, garlic, and vinegar with a little sugar and salt for balance. While not as hot as Tabasco or some other Louisiana-style hot sauces, it is thicker and has a unique taste all its own. I love what even a few drops can do for ordinary foods.
I especially liked the combination of the marinade with the smoke from the fire. They complemented each other with neither one overwhelming the other. There is a little sugar and oil in the marinade, so watch the chicken carefully to avoid burning. I thought the amount of Sriracha I added would be too hot, but it wasn’t. When I tasted the marinade (before adding the chicken) it was pretty spicy, but the final product was perfectly flavored with little or no heat. I will definitely use more the next time I make this.
This recipe is a road map, and you can choose which route to take. That means any combination of seasonings can be used. Feel free to change up the ingredients to suit your tastes and utilize what is in your refrigerator and pantry.
We are always looking for new ways to make chicken around here and you’re probably the same. If you want something that will wake up your taste buds, give this Sriracha Chicken a try. I’ll bet it becomes a new favorite in your family the way it has in ours.
Have a fantastic weekend!
Jane’s Tips and Hints:
I love cooking this outdoors on my grill, but you can also make it in your kitchen with either a grill pan on the stove or broiling it in the oven.
Gluten-Free Tips:
Sriracha is gluten-free! Use gluten-free soy sauce or Tamari sauce – regular soy sauce has wheat in it. Most sesame oil is gluten-free but always check the label.
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