There is nothing like a good, savory marinade to freshen up an old routine. Our Brown Sugar Sriracha Chicken Marinade brings your grilling to life with bold flavors of sweet and spicy. The longer you marinate – the more intense the flavors! Make grilled chicken fresh and exciting with this simple homemade marinade!

We do chicken a lot in our family… I mean ALOT! Weekly, we grill chicken and eat in some shape or form. We needed to mix it up a little and give our chicken a good, bold flavor that would be the star of our dinner plate. This did not disappoint. The brown sugar calms the spicy in the sriracha and the ginger pairs great with the soy sauce. This is a great chicken to serve over a salad, rice, quinoa, or just on its own next to side of veggies and potatoes.

Should you poke holes in chicken breast to marinate?

For chicken breast, it’s possible to add decent flavoring in as little as 30 minutes, especially if you poke some holes in the surface to allow the marinade to penetrate. By adding the little holes throughout, you are allowing marinades to seep inside and really infuse the flavors throughout the entire piece of meat.

What is sriracha?

Sriracha is a blend primarily made up of red chili peppers, garlic and vinegar. It adds spicy, hot, tangy flavor to everything from chicken wings to noodle bowls. A little goes a long way so be conservative at first when adding to food.

Ingredients for our Brown Sugar Sriracha Chicken Marinade:

• Soy Sauce
• Brown Sugar
• Olive Oil
• Apple Cider Vinegar
• Sriracha ——–> (This one is our FAVORITE!)
• Minced garlic

How to make our Brown Sugar Sriracha Chicken Marinade:

Measure out all the ingredients and place in a bowl. Whisk until fully combined.

Place chicken breast in the marinade make sure the entire breast is covered. Pierce the chicken gently with a fork so that the marinade can really soak in. Allow to marinate for at least an hour! If you can leave it for at least 2 hours, that’s is the most ideal!

Grill over medium-low heat (300 F) for 18-22 minutes. Flip every 4-5 minutes. Make sure chicken reaches an internal temperature of 165 F before eating. (The center of the chicken should no longer be pink at all in the middle.) I prefer a slightly lower temperature with a longer cook time because the chicken comes out so much more moist.

GREAT ON:

• Beef
• Pork
• Chicken

We have a fantastic Asian Spinach Salad (click HERE for it) we make so we can have a Japanese Steakhouse-type salad from the comfort of our home. THIS marinade with chicken pairs perfectly with it! We get our greens and our protein when we combine the two and the flavors of both dishes pair together seamlessly!

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