Grilled Sriracha Sweet Chili Chicken
Grilled Sriracha Sweet Chili Chicken is perfect balance of savory, sweet, and spicy grilled chicken. Chicken marinaded in soy and herbs, grilled to perfection, and finished with a sweet chili, sriracha, and citrus glaze.
Servings 6 servings
- 2 1/2 lbs chicken pieces, legs and thighs
For the marinade:
- 1/2 cup soy sauce
- 1/2 cup balsamic vinegar
- 3 tablespoons honey
- 2 cloves garlic, crushed
- 1 large rosemary sprig
For the Glaze:
- 1 cup Thai sweet red chili sauce
- 2 tablespoons Sriracha sauce
- 1/4 cup fresh squeezed orange juice
- 1 pinch of orange zest, grated (about 1/4 teaspoon)
To Make the Chicken:
Preheat grill with indirect coals using a charcoal chimney starter method.
Remove chicken from marinade and discard marinade.
Place chicken on grill over direct heat and watch closely to avoid flare ups, rotate and flip frequently to get the crusty exterior and avoid burning.
Place chicken on the indirect side of the grill and cover for up to 15 minutes or until the internal temperature of the chicken is 155 degrees.
When temperature is 155 degrees brush your glaze over the chicken on all sides and place back on indirect side of grill and cover.
Remove chicken when the internal temperature is 165 degrees. Re-glaze once more, and cover loosely with foil for about 10 minutes and then serve.
Serve with rice and roasted vegetables.