Place the chicken in a gallon size plastic bag.

In a bowl add the maple syrup, soy sauce, and Sriracha. Whisk until evenly mixed.

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.

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.

Serve with the remaining Sriracha maple sauce on the side for dipping.