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-product 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 AOC’s 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 since I created it a few months ago. 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, huh?
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).
But 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.
It’s a really nice addition, though, perfect for a side dish like rice. (Wondering about the other side dish? 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!
Click the arrow for the printable recipe!
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Rhonda Madewell says
July 2 at 5:44 amI don’t usually comment, but my husband could not say enough good about this recipe. We really enjoyed it and it will be a staple recipe since it is so easy. Thank you for sharing it!
★★★★★
Jami says
July 5 at 5:57 pmI’m so glad you did comment, Rhonda! It is one of those recipes that seems too easy to be anything worthwhile, but it is. 🙂
Norma says
June 29 at 1:41 pmJami, I’m so glad you mentioned this recipe in your newsletter! I used to make this from time to time–starting in 2016!–but haven’t made it in awhile. It’s such an easy, simple, and yummy recipe and I love that it has only three ingredients! I like to use thighs as we prefer dark meat, but have made it with breast meat which is also very good. Sometimes I change it up a bit by using the Asian Chili Garlic Sauce instead of Sriracha. It’s going on my menu plan for July!
★★★★★
Jami says
July 1 at 10:14 amSo glad to know this, Norma – it’s a recipe I think of as a “sleeper,” it doesn’t seem much but is just really good. 🙂 I’m happy you agree – and I’ll have to try your variation!
Baltisraul says
July 7 at 6:35 amGreat stuff! We started with 1 tbl of hot sauce and will probably stick with that measurement. Along side the chicken we did shrimp skewers with the same sauce. All-purpose and all-star!
Jami says
July 10 at 11:55 amSo glad you enjoyed this – I love that something so simple is so good. 🙂
Chelsea @ The Johnsons Plus Dog says
September 12 at 9:24 pmUm…. This sounds AMAZING! Can’t wait to try it.
Jami says
September 13 at 11:52 amIt really is – I hope you like it!
Josie says
September 10 at 4:48 pmThis sounds awesome – I’m totally going to try it! Thank you for sharing!
I’ve always boiled extra marinade and served it as sauce if the dish needs it… I don’t see how it’s any different than the marinade that cooks with the meat. But I know people who are grossed out by it too. *shrugs*
Jami says
September 12 at 3:37 pmBoilers unite! Lol. I just can’t stand to throw stuff away – that grosses me out more, ha!
Baltisraul says
July 7 at 6:39 amJust don’t tell them what you did!
Carina Simeon says
August 25 at 11:04 pmDelishes!!! Will give it a try! But I too like to spice it up just a little bit (sorry) – but first I will try your original recipe 🙂 Like too your zucchini/corn/tomato side dish.
Jami says
August 26 at 12:05 pmThanks, Carina! Tailoring recipes to your & your family’s tastes is one of the best things about making your own food, I think.
erika says
August 25 at 5:29 pmAm i missing something, or maybe i can’t see the forest for the trees, but i didn’t see measurements for the soy and sriracha amounts.
Jami says
August 26 at 12:06 pmClick the arrow at the bottom for a full, printable recipe, Erika. 🙂
erika says
August 26 at 12:22 pmThank you, Jami, i was just having a numb brain day!
Sharon H says
August 25 at 3:29 pmYum, this looks really good, and I’m not that used to srircha. I like things a little spicy and with a little heat, so I will probably start with 1 or 1 1/2 , rather than the 3 tbsp you used. I think you like it kicked up more than I do! The rest of my family will love it, especially my daughter and her husband. Thanks, Jami
Jami says
August 26 at 12:07 pmLove tailoring recipes to reflect what our family likes, Sharon, so go for it!