Honey Chili Chicken Marinade (with Sriracha)
This recipe makes enough marinade for 8 ounces of boneless, skinless chicken breast.
Servings: 2
Calories (Estimated): 571kcal
Equipment:
- measuring spoons
- garlic press (optional)
- mixing bowl
- whisk
- knife and cutting board
- meat mallet or rolling pin
- resealable plastic bag
Ingredients:
- 1 ½ teaspoons dried oregano
- 1 tablespoon honey
- 3 garlic cloves, peeled and minced or pressed through a garlic press
- 2 tablespoons Sriracha sauce
- 2 teaspoons unseasoned rice vinegar
- 2 tablespoons mild olive oil
- 1 teaspoon soy sauce
- ½ teaspoon salt
- 8 ounces boneless, skinless chicken breast
Instructions:
- Add oregano, honey, garlic, Sriracha, vinegar, oil, soy sauce and salt to a bowl.
- Whisk until well combined, then transfer to a resealable plastic bag.
- Remove excess fat and cartilage from the chicken breast(s). Pound or slice the chicken to an even thickness of about half an inch. Add the chicken to the bag and move around in the marinade until fully coated.
- Transfer to the fridge and marinate for 1 hour.
- Take the chicken out of the marinade and throw directly on the grill.
Recipe notes:
Serving Suggestions: This chicken is great with rice and vegetables or on salads.
