As the sun dips low in the sky, the tantalizing scent of grilling chicken fills the air. This Grilled Sriracha Barbecue Chicken is my go-to recipe for those balmy summer evenings when you want something quick yet full of flavor. Perfectly spicy and healthy, it’s ready in about 10 minutes, making it an effortless choice for impromptu backyard gatherings or cozy family dinners. Pairing this juicy chicken with colorful grilled vegetables not only elevates the meal but ensures everyone leaves the table satisfied. You won’t believe how easy it is to whip up this delightful dish! Curious to explore the recipe and turn your grill into a flavorful haven?
Why is Grilled Sriracha Barbecue Chicken irresistible?
Simplicity: This dish is a breeze to prepare, calling for just a few ingredients and minimal prep time.
Bold Flavor: With the tantalizing combination of Sriracha and barbecue sauce, each bite is a flavor explosion that will leave your taste buds singing.
Healthy Choice: Enjoy a delicious meal that’s not just tasty but also fits into a healthy eating plan, making it perfect for summer days.
Ideal for Gatherings: Whether it’s a family BBQ or a casual dinner with friends, this grilled chicken is sure to impress and satisfy everyone at your table.
Versatility: Pair it with Garlic Parmesan Chicken or serve alongside roasted vegetables to create a well-rounded meal.
Quick Cooking: Ready in about 10 minutes, it’s an excellent option for those busy nights! Dive into this recipe and make your next meal memorable!
Grilled Sriracha Barbecue Chicken Ingredients
• Get ready to fire up the grill with these essential ingredients!
For the Chicken Marinade
- Thin-sliced boneless skinless chicken breasts – Main protein source that ensures quick grilling due to size.
- Sriracha Barbecue Sauce – Provides the base flavor and spiciness for the chicken.
- Sriracha – Enhances the heat; adjust according to your spice preference.
- Lime juice – Adds acidity to balance the rich flavors and tenderizes the chicken.
- Olive oil – Keeps chicken moist during grilling; can use vegetable oil as a substitute.
- Freshly ground black pepper – Adds seasoning to enhance overall flavor.
For the Grilled Vegetables
- Red bell pepper – Provides color, sweetness, and nutrition; grilled as a delicious side.
- Orange bell pepper – Similar flavor profile to red pepper; contributes sweetness and nutrition.
- Red onion – Offers a mild and sweet flavor when grilled; can swap with yellow onion for variety.
- Kosher salt – Essential for seasoning; regular salt can be used at a 1:1 ratio.
Optional Garnish
- Fresh cilantro – Adds a burst of freshness; can be omitted if desired.
Whether you’re looking for a flavorful main course or a quick summer meal, these ingredients for the Grilled Sriracha Barbecue Chicken will set you on the path to a delightful culinary experience!
Step‑by‑Step Instructions for Grilled Sriracha Barbecue Chicken
Step 1: Marinate Chicken
In a large ziptop bag, combine thin-sliced boneless skinless chicken breasts, Sriracha barbecue sauce, sriracha, lime juice, olive oil, and freshly ground black pepper. Seal the bag tightly, ensuring the chicken is evenly coated. Let it marinate in the refrigerator for at least 30 minutes—overnight is even better for a deeper flavor infusion.
Step 2: Prepare Grill
While the chicken is marinating, prepare your grill by preheating it to medium-high heat, about 400°F (200°C). Lightly oil the grates using a paper towel dipped in vegetable oil to prevent sticking. This step is crucial for achieving those beautiful grill marks and preventing the chicken from getting stuck during cooking.
Step 3: Prep Vegetables
As the grill heats up, chop the red bell pepper, orange bell pepper, and red onion into bite-sized pieces. In a grill basket, toss the chopped vegetables with a drizzle of olive oil along with kosher salt and freshly ground black pepper. This colorful mixture will complement your Grilled Sriracha Barbecue Chicken perfectly!
Step 4: Grill Chicken
Once the grill is hot, remove the chicken from the marinade and place it on one side of the grill. Grill with the lid closed for about 4-5 minutes on each side. Look for a nice char and ensure the internal temperature reaches 165°F (75°C) for perfectly juicy chicken that’s cooked through.
Step 5: Grill Vegetables
While the chicken is grilling, add the vegetable-filled grill basket to the other side of the grill. Stir occasionally for about 8-10 minutes, observing as the vegetables soften and develop a charred appearance. This will enhance their natural sweetness and provide a delightful contrast to the spicy chicken.
Step 6: Serve
When both the chicken and vegetables are done, remove them from the grill. Optionally, sprinkle fresh cilantro over the chicken for a burst of freshness. Serve your Grilled Sriracha Barbecue Chicken hot, alongside the beautifully grilled vegetables, and enjoy a flavorful, healthy summer meal!
Expert Tips for Grilled Sriracha Barbecue Chicken
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Marinating Time Matters: A longer marinating time enhances flavors. Aim for at least 30 minutes, but overnight is best for a richer taste.
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Check the Grill Temperature: Preheat the grill to medium-high heat to avoid undercooked chicken. A proper temperature ensures juicy Grilled Sriracha Barbecue Chicken.
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Use a Meat Thermometer: To prevent overcooking, use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (75°C).
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Don’t Overcrowd: When grilling, leave space between chicken pieces and veggies to allow even cooking and that delicious grilled flavor to develop.
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Customize the Heat: Adjust the amount of Sriracha in the marinade based on your personal spice preference. Taste the marinade and tweak it for the perfect kick.
What to Serve with Grilled Sriracha Barbecue Chicken?
As you fire up the grill and prepare to delight in your spicy chicken creation, consider pairing it with complementary sides that bring balance and flair to the meal.
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Creamy Coleslaw: This refreshing side offers a crunchy contrast to the tender chicken. The tangy dressing soothes the heat, making each bite harmonious.
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Grilled Corn on the Cob: Sweet and smoky, grilled corn enhances the summer vibe. Slather it with butter and sprinkle with paprika for added flavor.
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Quinoa Salad: A light, herby quinoa salad introduces a nutritious element, bursting with fresh veggies and zesty lemon dressing, perfectly balancing the spice of the chicken.
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Garlic Parmesan Roasted Potatoes: Crunchy on the outside and soft within, these potatoes complement the chicken with savory richness, creating an inviting contrast to the heat.
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Cucumber and Tomato Salad: This cool, crisp salad brightens the plate with fresh herbs and zesty vinaigrette, providing a refreshing palate cleanser between bites of fiery chicken.
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Chilled White Wine Spritzer: For an adult option, a light and bubbly spritzer with white wine and soda water is the perfect drink to cool down the meal while enhancing your dining experience.
Sweeten your meal and finish on a delightful note:
- Grilled Pineapple Slices: The caramelized sweetness of grilled pineapple brings a juicy, tropical touch that pairs beautifully with the spicy chicken.
These delicious options ensure that your Grilled Sriracha Barbecue Chicken shines as the star of a truly marvelous summer feast!
How to Store and Freeze Grilled Sriracha Barbecue Chicken
Fridge: Store any leftover Grilled Sriracha Barbecue Chicken in an airtight container for up to 3 days. Always let it cool to room temperature before refrigerating to maintain its juicy texture.
Freezer: For longer storage, freeze the cooked chicken in a freezer-safe bag or container for up to 3 months. Be sure to squeeze out any excess air to prevent freezer burn.
Reheating: Thaw frozen chicken in the fridge overnight before reheating. Gently warm it in the microwave or on the grill until it reaches an internal temperature of 165°F (75°C).
Vegetable Storage: Grilled vegetables can be stored in the fridge, covered, for 2 days. Reheat quickly in a skillet or microwave, adding a splash of olive oil to revive their flavors.
Make Ahead Options
These Grilled Sriracha Barbecue Chicken preparations are perfect for busy home cooks looking to save time during the week! You can marinate the chicken in the Sriracha barbecue sauce, sriracha, lime juice, olive oil, and black pepper up to 24 hours in advance for rich, flavorful results. Just be sure to securely seal the marinade in a ziptop bag to keep the chicken moist. The vegetables can also be prepped ahead; chop them and toss them with olive oil and seasoning up to 3 days prior to grilling and refrigerate. When you’re ready to serve, simply grill the marinated chicken and vegetables per the original instructions, and you’ll have a delicious, hassle-free meal that tastes just as amazing!
Grilled Sriracha Barbecue Chicken Variations & Substitutions
Feel free to get creative with this grilled sensation and make it your own!
- Dairy-Free: Use coconut yogurt as a marinade base for a creamy yet dairy-free option.
- Spicy Twist: Add diced jalapeños to the marinade for an extra kick that brings the heat!
- Citrus Burst: Swap lime juice with fresh orange juice for a sweeter, citrusy flavor that complements the spice.
- Smoky Flavor: Incorporate smoked paprika into the marinade for a delightful smoky undertone that elevates the dish.
- Herb-Infused: Toss in fresh herbs like rosemary or thyme with your veggies for an aromatic boost on the grill. This slight change adds depth, creating a rustic, earthy scent.
- Vegetarian Delight: Replace chicken with marinated tofu or tempeh to enjoy a tasty vegetarian version that soaks up all that flavor beautifully.
- Sweet Heat: For a sweet twist, include a splash of honey or maple syrup in the marinade. The sweetness balances out the heat perfectly!
- Grilled Pineapple: Add slices of fresh pineapple to the grill alongside your chicken for a tropical flair and caramelized sweetness.
This Grilled Sriracha Barbecue Chicken pairs beautifully with dishes like Honey BBQ Chicken or the fresh flavors of Rotisserie Chicken Broccoli. Enjoy experimenting!
Grilled Sriracha Barbecue Chicken Recipe FAQs
What is the best way to choose chicken breasts for this recipe?
Absolutely! When selecting thin-sliced boneless skinless chicken breasts, look for pieces that are firm and have a pinkish color without any dark spots or discoloration. It’s essential to have uniform thickness for even cooking, so you might consider pounding them to about 1/2 inch thick if they vary. If possible, opt for organic or free-range options for the highest quality.
How should I store leftover Grilled Sriracha Barbecue Chicken?
To store your delicious leftovers, place the chicken in an airtight container and refrigerate it. It will stay fresh for up to 3 days. Make sure to let it cool to room temperature first to maintain its juicy texture. Enjoy it cold in salads or warm it up as a quick meal!
Can I freeze the Grilled Sriracha Barbecue Chicken?
Yes, you can freeze it! For best results, wrap the cooked chicken tightly in plastic wrap or foil, then place it in a freezer-safe bag or container. Squeeze out any excess air to prevent freezer burn. The chicken can be frozen for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator and reheat.
What should I do if the chicken seems tough after grilling?
Very! If your chicken ends up tough, it may be due to overcooking. Always use a meat thermometer to check for an internal temperature of 165°F (75°C). Alternatively, if you find the chicken still a little chewy, try slicing it and serving it in a taco or salad format—adding a flavorful sauce can enhance the dish tremendously!
Can I make this recipe with other meats?
Absolutely! While this recipe features chicken, you can easily swap it for boneless pork chops or shrimp. Adjust cooking times accordingly, as shrimp cooks very quickly and pork should reach an internal temperature of 145°F (63°C). Have fun experimenting with different proteins!
Is this recipe suitable for those with specific dietary restrictions?
Yes, this Grilled Sriracha Barbecue Chicken is pretty versatile! For gluten-free options, make sure your barbecue sauce is certified gluten-free. If you’re concerned about allergies, check the labels for possible allergens like soy or nuts. You can also leave out the sriracha if you’re sensitive to spicy foods and still enjoy a tasty barbecue flavor!
Grilled Sriracha Barbecue Chicken for a Spicy Summer Feast
Ingredients
Equipment
Method
- In a large ziptop bag, combine chicken breasts, Sriracha barbecue sauce, sriracha, lime juice, olive oil, and black pepper. Seal tightly and marinate in the refrigerator for at least 30 minutes.
- Preheat the grill to medium-high heat (about 400°F/200°C) and lightly oil the grates to prevent sticking.
- Chop the red bell pepper, orange bell pepper, and red onion into bite-sized pieces. Toss them in a grill basket with olive oil, kosher salt, and black pepper.
- Remove the chicken from the marinade and grill on one side for 4-5 minutes. Ensure it reaches an internal temperature of 165°F (75°C).
- Add the vegetable-filled grill basket to the grill and stir occasionally for about 8-10 minutes until softened and charred.
- Once cooked, sprinkle fresh cilantro over the chicken before serving alongside the grilled vegetables.
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