- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon sriracha
- 1 tablespoon sesame oil
- 1 1/2 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.
Serving: 1g | Calories: 234kcal | Carbohydrates: 8g | Protein: 38g | Fat: 5g | Saturated Fat: 1g