Grilled chicken breasts that are marinated in delicious asian flavors sweetened up with honey and given a spicy sriracha kick. Marinate the chicken ahead of time to have it ready for your next summer party!
With grill season here I’m trying to fill my blog with more summertime grill recipes. So far I shared a balsamic honey grilled chicken, garlic ranch grilled chicken, and a jalapeño popper stuffed turkey burger (oh mama!).
My next grill creation is asian-inspired. I’m a sucker for asian-inspired recipes! In fact, I need to make more because just the thought of soy sauce, sesame oil, rice vinegar, and other asian ingredients gets my taste buds dancing.
This sweet and spicy asian marinade is DEEEELICIOUS and soooo easy to make! I haven’t done this but I bet you could also use it as a salad dressing. Mental note for future recipe…
The only ingredient I needed to purchase for this marinade were the green onions, everything else I had on hand.
I whisked together 1/4 cup soy sauce, 1/4 cup rice vinegar, 1 tablespoon sesame oil, 1 1/2 tablespoons honey, 1 tablespoon sriracha, 1 tablespoon chopped green onion (white and green parts), and 1 garlic clove.
I highly recommend grating the garlic clove into a paste. This helps to distribute the garlic flavor evenly and doesn’t make “chunks” of garlic. I use this OXO zester to grate the garlic. My zester is one of my most used kitchen tools. If you don’t have one then crush and finely dice up the garlic.
Next I placed the chicken into a quart size ziploc bag.
Then I poured the marinade over top of the chicken. I squished around until the marinade coated all of the chicken. You could even lay the bag flat to make sure the chicken is marinating completely. Or put it into a shallow glass dish.
Let the chicken marinade for at least 2-3 hours, or preferably overnight. Basically, the longer the better. Once you have the chicken and marinade combined you can even stick it in the freezer to use at a later time. Take it out 1-2 days before you’re going to cook and let it thaw in the refrigerator. Freezing chicken in marinades is one of my favorite easy freezer cooking techniques.
When you are ready to cook set your grill to medium high and cook 7-8 minutes on each side or until the chicken is cooked through and no longer pink. If you don’t have a grill you can certainly use a grill pan.
Serve this Sweet and Spicy Asian Grilled Chicken over a crunchy salad, with vegetables, or on a sandwich. Store leftovers using these plastic or glass containers for up to 3-5 days in the refrigerator.
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 1 tablespoon sriracha
- 1 tablespoon sesame oil
- 1½ tablespoons honey
- 1 large garlic clove, grated
- 1 tablespoon, finely chopped green onions (white and some of the green part)
- 1 lb boneless skinless chicken breasts
- In a small to medium bowl whisk together the soy sauce, rice vinegar, sriracha, honey, garlic, and green onion.
- Place chicken in a plastic bag or shallow dish and pour marinade over the top. Let the chicken marinade 2-3 hours or overnight.
- Set grill to medium high and grill the chicken for 7-8 minutes on each side or until the chicken is cooked through and no longer pink.
- Serve with salad, vegetables, or on a sandwich or wrap.
The chicken can be prepared in the marinade up to days beforehand. You can also freeze it in the marinade for up to 3-6 months. Take out 1-2 days and let the chicken thaw in the refrigerator before cooking on the grill.
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