Soy Sriracha Marinated Chicken
This marinated chicken is a 3-ingredient wonder recipe – everyone will wonder why your chicken tastes SO good and only you will know how easy it is! Make sure to check out more Quick Healthy Recipes.
You guys know that I’m always looking for the simplest and easiest ways to produce the best results, right?
Whether it’s a recipe, a preserving technique, a diy project, or a gardening tip I kind of see my “specialty” as finding the way to get the best end result with the least amount of effort, ingredients, or time.
And then of course to share with you! And I think you and I are of the same mind since some of my most popular posts are How to Freeze Green Beans without Blanching, Easy Flaxseed Neck Warmers, and DIY Insect Garden Spray, among others.
Now in some sense this may be considered “lazy” and I’m not offended by that at all, because in my mind being able to create delicious recipes, beautiful surroundings, and grow food and flowers in the simplest way possible allows me the time to actually do them – and enjoy them (and still have relationships and a life, a-hem).
Which is why I’ve been wanting to share this soy sriracha marinated chicken recipe with you I created.
It is simplicity personified and yet tastes amazing. In fact, we were all surprised how great this chicken turned out – I guess we’re still learning that simple is often best!
I haven’t googled it or anything, so I don’t know if this marinade is already a “thing” or not, but one evening I wanted to put something other than just our basic spice mix (though that is great, too, I just had used it a lot!) on the chicken before grilling.
I’ve often used just soy sauce, but this time I added some sriracha to the soy sauce because we love it. I noticed it thickened into a nice consistency and I left it to marinate for about 30 minutes.
Brian grilled the chicken as usual and the result was, well, like I’ve said – amazing for such a simple marinade. I’ve since made it for a lot of people and the response is always the same, “What is on this chicken? It’s SO good!”
Oh, in case you’re thinking it may be too spicy for you, you can adjust the sriracha to your tastes, but it really adds more flavor than spice so I urge you to try it anyway!
How to Make Soy Sriracha Marinated Chicken
Obviously, there’s not much to this (yay!), mix the two ingredients together and pour over chicken and let it sit for 30 minutes to 2 hours (refrigerated if longer than 30 minutes).
Cooking Options
- Grill: Heat grill to medium-high and grill thighs 6-7 minutes on each side until internal temperature is 165 to 180 (unlike breasts, it’s hard to overcook chicken thighs).
- Bake: Preheat your oven to 400 degrees. Bake the chicken in a roasting pan or sheet pan for 25-30 minutes or until juices run clear and the internal temperature in a thick part is 165 to 180 degrees.
- Pan Fry in Skillet: Over medium-high heat, cook one side of the thighs for 6-7 minutes and then flip to finish cooking to an internal temperature of at least 165 degrees.
Reusing the marinade: I did want to mention that I often take the marinade and boil it while the chicken is cooking so we can use it for sauce to a pass at the table. I’ve read some discussion about this – some think it’s gross and would never do it – but it’s perfectly safe and I always like not throwing things away. It’s up to you.
The reduced sauce really is a really nice addition, though, perfect for a side dish like rice.
(Wondering about the other side dish in these photos? It’s this yummy zucchini corn sauté – without the tomatoes because I forgot them!)
I’m pretty sure this is going to become a go-to simple recipe for you, too, especially because it should be great for baking or pan-frying chicken in the winter as well. Let me know what you think!
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Soy Sriracha Marinated Chicken
Ingredients
- 1/2 cup soy sauce
- 2 to 3 tablespoons Sriracha sauce start with just 1 TB. if you’d like less spicy
- 3 pounds boneless skinless chicken (thighs, breasts, tenders, etc)*
Instructions
- Mix together the soy sauce and Sriracha sauce and pour over chicken. Marinate in the refrigerator 30 minutes to 2 hours, turning once.
- Remove chicken from marinade and grill over medium-high heat for 6-7 minutes per side, or until cooked. (See Notes for more details and cooking options.)
- TO MAKE OPTIONAL POURABLE SAUCE: Meanwhile if you'd like a pourable sauce for the table, pour the used marinade into a small saucepan and bring to a boil over medium-high heat and boil for 10 minutes. Alternately, just mix up more sauce to pass and throw out the marinade.
Notes
- Grill: Heat grill to medium-high and grill thighs 6-7 minutes on each side until internal temperature is 165 to 180 (unlike breasts, it’s hard to overcook chicken thighs).
- Bake: Preheat your oven to 400 degrees. Bake the chicken in a roasting pan or sheet pan for 25-30 minutes for boneless (45 minutes for bone-in) or until juices run clear and the internal temperature in a thick part is 165 to 180 degrees.
- Pan Fry in Skillet: Over medium-high heat, cook one side of the thighs for 6-7 minutes and then flip to finish cooking to an internal temperature of at least 165 degrees.
Nutrition
Other Quick Chicken Recipes You May Like:
Teriyaki Chicken and Rice with homemade Teriyaki Sauce
Grilled Chipotle Spice Rubbed Chicken Thighs
One Dish Spiced Lemon Skillet Chicken with Kale and Garbanzo Beans
I couldn’t resist sharing how much I love this recipe – it’s eerily similar to a marinade I often make myself. My little twist? I throw in a 1/2 cup of my favorite Italian dressing into the mix. It’s amazing how such a simple addition can elevate the flavors to a whole new level. I’m super excited to try out your version and see how it compares.
That sounds good, too, Shane!