In our family, we put spicy sriracha mayo on almost everything, so I thought Grilled Sriracha Mayo Chicken was the perfect dinner recipe to try!
I jazzed it up a bit by adding soy sauce and also some garlic to the sriracha mayo for both the marinade and sauce.
And used this dry sriracha seasoning, which really packed a punch of spicy flavor.
You can find a smaller one in the spice section of most grocery stores.
How to make Grilled Sriracha Mayo Chicken
First put 4 to 6 boneless, skinless chicken thighs in a gallon size plastic bag.
Or you can substitute 3 chicken breasts if you’d like.
Then mix together some Japanese mayo (or regular mayo works too), soy sauce, sriracha, dry sriracha seasoning, and minced garlic.
Mix together and set half of the sauce aside to use for dipping.
And add the rest to the bag with the chicken along with kosher salt and pepper.
Massage the bag until the chicken is coated and marinate in the fridge for a few hours.
Preheat your grill to medium high heat for a few minutes.
And grill the chicken 4 to 6 minutes per side.
Gotta LOVE those gorgeous char marks!
One of my favorite parts of grilling for sure 🙂
Serve Grilled Sriracha Mayo Chicken with the extra sauce for dipping 🙂
Such a healthy and tasty meal with a spicy kick.
It’s just the start of grilling season, my friends, stay tuned for MANY more grilling recipes to come!
If you like Grilled Sriracha Mayo Chicken, you might also like these grilling recipes…
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Grilled Sriracha Mayo Chicken
Grilled Sriracha Mayo Chicken has a simple marinade with Japanese mayonnaise, garlic, sriracha then grilled for an easy, spicy dinner recipe
- 4 to 6 boneless, skinless chicken thighs ( or 3 to 4 breasts)
- 1/2 cup Japanese mayo (or use regular mayo)
- 2 tablespoons soy sauce
- 1 to 2 tablespoons sriracha
- 2 to 3 teaspoons dry sriracha seasoning
- 3 to 4 cloves garlic finely minced
- kosher salt, pepper
Put the chicken in a gallon size plastic bag.
Put the mayo, soy sauce, sriracha, dry sriracha seasoning, and garlic in a bowl. Whisk until combined.
Put half of this mixture in the bag with the chicken and add kosher salt and pepper. Massage the bag until combined, marinate in the refrigerator for several hours. Store the other half, covered, in the fridge.
Preheat the grill to medium high heat. Grill the chicken 4 to 6 minutes per side, depending on how thick the chicken is.
Serve the grilled chicken with the remaining sriracha mayo for dipping.