Grilled Sriracha Barbecue Chicken
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Additional Time
30 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
661 kcal
-
Course
Lunch
-
Cuisine
International
Grilled Sriracha Barbecue Chicken
Description
Grilled Sriracha Barbecue Chicken uses a marinade combining a sriracha-infused barbecue sauce with lime juice and olive oil to coat thin-sliced, boneless, skinless chicken breasts. The chicken marinates in the refrigerator for at least 30 minutes, allowing flavors to penetrate. The vegetables—red and orange bell peppers and red onion—are tossed with olive oil, salt, and pepper, then grilled in a basket beside the chicken.
Grilling the chicken for about 4 to 5 minutes per side over medium-high heat with the lid closed promotes even cooking and a charred exterior. The vegetables are stirred intermittently to ensure even cooking and achieve a tender yet slightly crisp texture with roasted edges. Fresh cilantro can garnish the finished dish, adding brightness.
This meal balances the heat and sweetness of the Sriracha barbecue marinade with the smoky grilled vegetables. Leftover chicken stores well in the refrigerator or freezer, supporting meal prep or quick reheating. The combination offers a flavorful main dish suited for casual dinners and can be paired with rice, salad, or other sides.
Ingredients
Chicken
- 1 ½ pounds chicken breast I had 4 breasts, thin-sliced, boneless, skinless
- 16 ounces Sriracha barbecue sauce or use your favorite barbecue sauce
- ¼ cup sriracha or to taste (if using a regular barbecue sauce, add more to get the full flavor and heat if desired)
- ⅓ cup lime juice
- ¼ cup olive oil
- ½ teaspoon black pepper or to taste, freshly ground
Vegetables
- 1 red bell pepper sliced into 1/2-inch wide strips, large
- 1 bell pepper sliced into 1/2-inch wide strips, orange, large
- 1 red onion diced into wide wedges or segments, medium
- 2 to 3 tablespoons olive oil
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- 2 to 4 tablespoons cilantro optional for garnishing, fresh
Instructions
Chicken
- To a large ziptop plastic bag, add the chicken, sriracha barbecue sauce, sriracha, lime juice, olive oil, black pepper, seal, and smoosh around to evenly coat chicken.
- Place bag in fridge for at least 30 minutes, or overnight, to marinate.
- Lightly oil grill grates and preheat grill to medium-high heat.
Vegetables
- Add the peppers and onions to a grill basket, evenly drizzle with olive oil, evenly season with salt and pepper, and toss with your grilling tongs to evenly coat.
- Add the chicken to one side of the grill, place the grill basket on the other side of the grill, discard the bag with the marinade, and grill chicken for about 4 to 5 minutes on the first side with lid closed, flip, and cook for about 4 to 5 minutes on the second side with lid closed, or until chicken is cooked through and as done as desired.
- While chicken cooks, intermittently stir the peppers and onions with your tongs and cook as long as desired noting they may finish a minute or two faster than the chicken.
- Optionally garnish with cilantro and serve immediately.
Notes
- Marinate chicken at least 30 minutes or overnight for more intense flavor.
- Grill vegetables in a basket and stir occasionally to cook evenly and prevent burning.
- Store leftover cooked chicken airtight in the refrigerator for up to 5 days or freeze for up to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 661 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 661kcal | 33% |
| Carbohydrates | 37g | 12% |
| Protein | 56g | 112% |
| Fat | 31g | 48% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 23g | 135% |
| Cholesterol | 145mg | 48% |
| Sodium | 3568mg | 149% |
| Fiber | 4g | 16% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
