Grilled Sriracha Spicy BBQ Chicken
🌶️🍗 So EASY and the chicken is just spicy enough with that perfect BBQ chicken flavor! Grilled peppers on the side make for the PERFECT summer meal that’s packed with protein, fiber, and tastes incredible!
Servings: 4 servings
Calories: 455cal
Ingredients
Chicken
- 1 ½ to 2 pounds thin-sliced boneless skinless chicken breasts or pounded to an even thickness (about 4 breasts depending on their size; boneless skinless chicken thighs may be substituted)
- 1 cup spicy barbecue sauce (my two favorites are this spicy-sweet Japanese BBQ sauce and this Trader Joe's spicy sriracha garlic bbq sauce)
- ¼ cup sriracha or to taste (if using a regular barbecue sauce, add more to get the full flavor and heat if desired; chili garlic sauce may be substituted to taste)
- 2-3 tablespoons lime juice (lemon juice or apple cider vinegar may be substituted; always use a bit of an acid to help tenderize the chicken)
- 2 tablespoons olive oil or to taste
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper or to taste
Vegetables
- 1 large red bell pepper sliced into 1/2-inch wide strips
- 1 large orange bell pepper sliced into 1/2-inch wide strips
- 1 medium red onion diced into wide wedges or segments
- 2 tablespoons olive oil
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 2 to 4 tablespoons fresh cilantro optional for garnishing
Instructions
- Chicken: To a large ziptop plastic bag or large bowl, add the chicken, barbecue sauce, sriracha, lime juice, olive oil, salt, black pepper, seal, and smoosh around to evenly coat chicken.
- Place bag in fridge for at least 30-45 minutes (the longer the better), or overnight, to marinate.Tip: I usually do this first thing in the morning so the chicken has a good 6-8 hours to marinate in the fridge all day before I grill for dinner.
- 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.
- Grilling: 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. Chicken is done when it's 165F; don't guess - take the temperature!
- 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
Nutrition Stats Info: It's my opinion that anytime there's a marinade and grilled food, the stats for fat, sodium, etc. are always higher than they are in reality because much of the marinade is discarded and some simply drips into the grill so you're not consuming every last drop; thus the stats appear higher than they actually are.
Storage: Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in the microwave or enjoy chilled from the fridge in salads, on sandwiches, etc.
Nutrition
Serving: 1serving | Calories: 455cal | Carbohydrates: 33g | Protein: 37g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 2495mg | Potassium: 905mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1198IU | Vitamin C: 54mg | Calcium: 42mg | Iron: 1mg
