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Spicy Sriracha grilled chicken

Be sure to double or triple the amount you make, because everyone will want seconds of this spicy Sriracha grilled chicken!

This is my summer of thighs. No, not my thighs, the ones I don't want to show in a bathing suit: I'm talking about chicken thighs. My freezer runneth over with packages of boneless, skinless chicken thighs. (Consider yourselves warned.)

If you are reading this in the morning, you could be eating this for lunch or dinner. The grilled chicken requires a quick marinade, made from ingredients you probably always have in the pantry (and can buy at the regular grocery store). And once cooked, the chicken tastes good hot or cold, which makes it a great make-ahead dish for summer entertaining. If you don't have a grill, go ahead and cook this under the broiler. I love to serve the chicken sliced and wrapped in cold, crispy lettuce leaves, for a low-carb treat.

Spicy Sriracha grilled chicken tastes great hot or cold.

Spicy Sriracha grilled chicken {can be gluten-free}

From the pantry, you'll need: sugar (or sugar substitute), reduced sodium soy sauce, rice vinegar, Sriracha sauce, fresh ginger root.

Serves 4; can (and should) be multiplied.


2 Tbsp sugar substitute + 1 Tbsp granulated sugar (or any combination of the two to make 3 Tbsp)
1/4 tsp kosher salt
1/4 cup reduced-sodium soy sauce (use gluten-free if needed)
1/4 cup rice vinegar
2 Tbsp Sriracha sauce
2 scallions, smashed flat and sliced into 2-inch pieces
1/2-inch piece of fresh ginger root, peeled, cut into thin slivers
1-1/2 lb boneless, skinless chicken thighs (5 pieces), trimmed of large pieces of fat


Combine first 7 ingredients in a large mixing bowl, and stir well to dissolve the sugar. Add the chicken, turning over to coat all sides of each piece.

Refrigerate at least 1 hour, and up to 4 hours.

When you are ready to cook, heat your grill or broiler. If you are cooking under the broiler, line a rimmed baking sheet with aluminum foil, and set the chicken pieces bottom side up in a single layer.

Grill or broil for 5-7 minutes, until the edges of the chicken are starting to crisp. (Watch it carefully, so the sugar in the marinade doesn't burn.) Turn, and cook an additional 3-4 minutes.

Serve sliced on the bias, wrapped in lettuce leaves or over steamed rice.

[Printer-friendly recipe.]

More grilled chicken:
Chicken bulgogi, from The Perfect Pantry
Grilled not-too-spicy jerk chicken, from The Perfect Pantry
Very Greek grilled chicken, from Kalyn's Kitchen
Indian-spiced grilled chicken, from The Lemon Bowl

Spicy Sriracha grilled chicken: easy to make, easy to wow! (can be #glutenfree)

Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.


Oh, I am definitely trying this once we come back from our trip mid June.

sounds delicious to me....

Hope you are having a peaceful Memorial weekend...

This sounds absolutely wonderful. I have not used chicken thighs in a while. Cannot wait!

It sounds delicious and just the right amount of spicy! I haven't cooked chicken thighs on the grill much but I need to start! I think bone-in thighs would be fun to grill too and they're such a bargain.

Sally, thanks! And do try this chicken; I think you'll love it.

Candy, I've got loads of organic boneless chicken thighs in the freezer, and more recipes to come. But I have a suspicion these Sriracha grilled chicken thighs will stay at or near the top of my list.

Kalyn, the Sriracha (most of which remains in the marinade) gives just a little kick, but not too much. So very good.

I ran across your grilled chicken and had to stop by and tell you how amazing it looks. This is definitely on my must-make list!

Kristi, welcome! I hope you try this (and love it).

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