5 from 24 votes
Grilled Sriracha Barbecue Chicken
This recipe features thin-sliced chicken breasts marinated in a spicy blend of Sriracha barbecue sauce, additional sriracha, lime juice, olive oil, and black pepper before grilling alongside seasoned bell peppers and red onion. The marinade imbues the chicken with a spicy, tangy flavor, while grilling adds smoky char and caramelization. The grilled vegetables become tender and slightly charred, complementing the chicken.
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
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 661
% 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.