I was drawn into this recipe mostly because of the flavors and then the sriracha! I have a bottle of not rooster sriracha and it just isn’t up to snuff, so making it part of amazing marinades seemed just the thing…
We tried it a couple times and i think allowing the marinade to crisp up a bit with the sugar is the best option – so stop basting a couple minutes before it is done! The original recipe calls for a mere teaspoon, I trippled it and it’s still not very spicy – so choose your own adventure.
Soy Ginger Chicken
- grill
- 1/3 cup lite soy sauce
- 1/4 cup packed brown sugar
- 2 tablespoons olive oil
- 1 tablespoon freshly grated ginger
- 3 cloves garlic (minced)
- 1 tablespoon Sriracha
- 1 chicken breasts pounded thin
- Salt and pepper (to taste)
- Make the marinade.
- In a medium bowl, whisk together the soy sauce, brown sugar, oil, ginger, lime juice, garlic, and Siracha.
- Pour the marinade in a reusable freezer bag or marinator with the chicken.
- Press out the air and seal shut.
- Place the bag in a bowl and refrigerate for at least 1 hour or overnight.
- Preheat the grill to high heat.
- Carefully brush the grill grates with oil to prevent the chicken from sticking.
- Place the chicken on the hot grill and discard the marinade.
- Cook for 5 to 7 minutes per side, until browned and cooked through, the internal temperature should be 165 degrees Fahrenheit.
Verdict:
The marinade is enough for 3 chicken breasts, use enough for the marinade of one, keep the rest for future use.
The chicken turns out fantastic and is quick and easy!
If you try it let me know what you think!
