Grilled Maple Sriracha Chicken
I thought this Grilled Maple Sriracha Chicken was a phenomenally, insanely delicious recipe!
Hi, I’m Cheri…and I am addicted to foods that have a sweet and spicy combo.
Now it’s your turn, say “Hi Cheri”.
Ok, ok, I make jokes, but seriously I am a HUGE fan of that mix of sweet and spicy.
Can we also talk about how simple it is to make as well?!
Only four ingredients, and all things I regularly keep on hand.
Just chicken, maple syrup, soy sauce, and Sriracha.
How to make Grilled Maple Sriracha Chicken
Personally I prefer boneless, skinless chicken thighs, but thin breasts would certainly work too.
Oh, and the syrup must be 100% pure maple syrup…not the processed stuff.
Mix the syrup, soy sauce, and Sriracha together to make a sauce and marinade.
Half of it will marinate the chicken in a gallon size plastic bag overnight in the fridge.
Set the other half aside for later.
These will grill 4 to 6 minutes per side over medium to medium high heat.
I’m a flipper when it comes to grilling anything.
I have a tough time just standing there.
During my last few flips I brushed some of the remaining sauce on both sides.
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When it’s dinnertime make sure to serve the remaining sauce on the side for dipping.
You may want to add more Sriracha if you prefer extra spicy.
It was perfect for me, but my husband loves a little extra heat on his Grilled Maple Sriracha Chicken.
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If you like Grilled Maple Sriracha Chicken, here are even more yummy recipes to try…
Grilled Caribbean Jerk Chicken
Cilantro Lime Chicken with Spicy Honey
You may also like Maple Sriracha Chicken Wings!
Air Fryer Sriracha Glazed Salmon
Summer Grilling Recipes
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Follow me on:
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Grilled Maple Sriracha Chicken
A sweet and spicy grilled chicken recipe that yummy and easy to make
Ingredients
- 4 boneless, skinless chicken thighs (or thin cut chicken breasts)
- 3 Tbsps 100% pure maple syrup
- 3 Tbsps soy sauce
- 2 Tbsps Sriracha
Instructions
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Place the chicken in a gallon size plastic bag.
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In a bowl add the maple syrup, soy sauce, and Sriracha. Whisk until evenly mixed.
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Pour half of this mixture into the bag with the chicken, set the other half aside to brush over the chicken as it grills and also as a dipping sauce. Massage the bag until evenly coated. Marinate at least one hour or overnight in the fridge.
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Grill the chicken over medium to medium high heat 4-6 minutes per side depending on thickness of the chicken. Brush with some of the remaining sauce during the last few minutes.
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Serve with the remaining Sriracha maple sauce on the side for dipping.
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