Sriracha Honey Marinade
By Audrey Plant
(Marinade for 2-3 pounds of chicken)
Ingredients
Marinade
½ cup rice wine vinegar
½ cup extra-virgin olive oil
¼ cup low sodium soy sauce
½ cup sriracha
3 tablespoons honey
1 cup orange juice
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon crushed red pepper flakes
½ teaspoon dried oregano
Chicken
2 pounds of boneless skinless chicken breast
Instructions
1. In a large mixing bowl, add rice wine vinegar, olive oil, soy sauce, sriracha, honey, orange juice, salt, pepper, crushed red peppers, and dried oregano. Whisk together until well combined.
2. Submerge chicken into marinade and cover with plastic wrap. Place in refrigerator for at least 1 hour or overnight.
3. Do not throw out marinade.
4. Remove chicken from marinade and place on a greased grill. Grill for 5-6 minutes on medium-high heat on one side. Repeat on the other side and chicken is cooked through and tender.
5. In a large sauce pan, pour remaining marinade into pan and bring to a boil. Turn heat down to medium-low heat. Simmer for 10 minutes or until dark brown and thick.
6. Pour reduced marinade over cooked chicken breast and serve warm.
Notes:
1. Reducing marinade is optional, but I like to do it because I believe it adds more flavor to the chicken. Or, keep the reduced marinade off to the side and serve it as a dipping sauce.
2. Marinade is spicy, if sensitive, remove red pepper flakes.
3. The longer you can leave the chicken to marinate the better!
