Grilled Sriracha Barbecue Chicken

There’s something truly special about the sizzling sound of chicken on a grill, especially when it’s coated in a luscious sauce like Sriracha barbecue. Grilled Sriracha Barbecue Chicken has become a staple in my kitchen during the warmer months. I remember the first time I made it for my friends during a summer barbecue. The moment I lifted the lid of the grill, the tangy aroma wafted through the air, instantly drawing everyone in. Each bite was an explosion of flavor, the heat from the Sriracha perfectly balanced with the sweetness of the barbecue sauce. It was one of those dishes that had people coming back for seconds and thirds, and it felt amazing to share something so delicious.

Whether it’s a casual weeknight dinner or a festive gathering, this recipe hits the spot. The vibrant colors of the grilled peppers and the juicy chicken make it not only a treat for the taste buds but also a feast for the eyes. I love how easy this dish is to prepare; it’s perfect for those warmer evenings when you want to spend more time outside than in the kitchen. Just throw the ingredients together, let the chicken marinate, and fire up the grill.

With the perfect blend of spices and the smoky flavor from grilling, Grilled Sriracha Barbecue Chicken is bound to become a favorite in your household too. I often serve it with a refreshing salad or alongside grilled vegetables, making it a complete meal that everyone can enjoy. So, grab your grill and let’s get started!

Main Ingredients for Grilled Sriracha Barbecue Chicken

The ingredients for Grilled Sriracha Barbecue Chicken come together beautifully to create a dish that’s not only flavorful but also visually appealing. The star of the show is, of course, the chicken, which absorbs all the delicious marinade flavors. Fresh bell peppers and red onion add color and crunch, making every bite a delight. The marinade, featuring Sriracha and barbecue sauce, elevates the dish with a sweet and spicy kick that makes this chicken unforgettable.

• 1 ½ pounds thin-sliced boneless skinless chicken breasts (I had 4 breasts) – A lean protein that absorbs flavors wonderfully, making it perfect for marinating and grilling.
• 16 ounces Sriracha Barbecue Sauce – This brings a sweet and spicy punch, crucial for that signature flavor.
• ¼ cup sriracha, or to taste – Adds extra heat if desired; perfect for spice lovers.
• ⅓ cup lime juice – Brightens up the dish with acidity, balancing the richness of the sauce.
• ¼ cup olive oil – Helps to tenderize the chicken and allows for a nice sear on the grill.
• ½ teaspoon freshly ground black pepper, or to taste – Enhances the overall flavor profile.
• 1 large red bell pepper, sliced into ½-inch wide strips – Adds sweetness and color.
• 1 large orange bell pepper, sliced into ½-inch wide strips – Offers a mild flavor and beautiful color contrast.
• 1 medium red onion, diced into wide wedges or segments – Provides a slightly sweet, caramelized flavor when grilled.
• 2 to 3 tablespoons olive oil – Used for grilling the vegetables, ensuring they’re flavorful.
• 1 teaspoon kosher salt, or to taste – Essential for enhancing the flavors of all the ingredients.
• ½ teaspoon freshly ground black pepper, or to taste – A bit of extra seasoning for the grilled veggies.
• 2 to 4 tablespoons fresh cilantro, optional for garnishing – Adds a fresh, herbal note to finish the dish.

Grilled Sriracha Barbecue Chicken Instructions

Grilling can be such a rewarding experience, especially when you see the food transform right in front of you. With Grilled Sriracha Barbecue Chicken, you’ll find that following these steps can not only ensure a perfect cook but also make the whole process enjoyable.

1. In a large ziptop plastic bag, add the chicken, Sriracha Barbecue Sauce, sriracha, lime juice, olive oil, and black pepper. Seal the bag and use your hands to smoosh the ingredients around to evenly coat the chicken. This marinating process is essential for infusing the flavors.

2. Place the bag in the fridge to marinate for at least 30 minutes, or even better, overnight. This allows the flavors to deeply penetrate the chicken, making it juicy and flavorful. The longer, the better!

3. Lightly oil the grill grates and preheat the grill to medium-high heat. This step is crucial to prevent the chicken from sticking and to achieve those beautiful grill marks.

4. Add the bell peppers and onions to a grill basket. Drizzle them evenly with olive oil, season with salt and black pepper, and toss them with grilling tongs to coat them evenly. This ensures they’re flavorful and not dry.

5. Once the grill is hot, add the marinated chicken to one side of the grill. Place the grill basket with the vegetables on the other side. Discard the bag with the marinade, as it’s no longer needed.

6. Grill the chicken for about 4 to 5 minutes on the first side with the lid closed, then flip it. Cook for another 4 to 5 minutes on the second side with the lid closed, or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit. It’s essential to monitor the cooking closely to avoid overcooking.

7. While the chicken cooks, intermittently stir the peppers and onions with your tongs to ensure they cook evenly. They may finish a minute or two faster than the chicken, so keep an eye on them.

8. Once everything is cooked to your liking, remove the chicken and vegetables from the grill. Optionally garnish the chicken with fresh cilantro before serving. Enjoy your delicious meal fresh off the grill!

Helpful Hints

Cooking is an art, and having a few handy tips can be the difference between a good meal and a great one. Here are some helpful hints for your Grilled Sriracha Barbecue Chicken experience.

• Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Make sure the chicken is cool before sealing it to maintain freshness.
• Freezing: The chicken can be frozen for up to 4 months. Ensure it’s well-sealed to prevent freezer burn.
• Pairing: Serve the chicken alongside a refreshing salad or grilled vegetables for a complete meal.
• Grill Marks: For beautiful grill marks, don’t move the chicken too soon. Let it cook without interference for the first few minutes.
• Garnishing: Fresh cilantro adds a wonderful burst of flavor and color, so don’t skip this step!

What to Pair With Grilled Sriracha Barbecue Chicken

When serving Grilled Sriracha Barbecue Chicken, consider these delightful pairings:

• Grilled Corn: Sweet, charred corn is a classic summer side that complements the spiciness of the chicken.
• Coleslaw: A crunchy coleslaw adds a refreshing crunch, balancing the meal’s flavors.
• Rice or Quinoa: Serve with a side of rice or quinoa to soak up the extra sauce and provide a hearty base.
• Summer Salad: A light salad with greens, avocado, and a citrus dressing is a perfect accompaniment.
• Wraps or Tacos: Use the grilled chicken in wraps or tacos with your favorite toppings for a fun twist.
• Summer Gatherings: This dish is perfect for backyard barbecues, picnics, or casual dinners with loved ones.

FAQ

Conclusion

The Grilled Sriracha Barbecue Chicken is more than just a meal; it’s a celebration of flavors that everyone will love. With its perfect balance of sweet and spicy, it transforms ordinary chicken into something extraordinary. I encourage you to try this recipe and make it a part of your summer gatherings. It’s easy, delicious, and guaranteed to leave a lasting impression. Enjoy the grill and savor every bite!

Grilled Sriracha Barbecue Chicken

The ultimate summer dish is here! Grilled Sriracha Barbecue Chicken combines juicy grilled chicken with a tantalizing sweet and spicy sauce. Perfect for summer barbecues or a quick weeknight meal, this recipe is sure to impress your family and friends. Don’t miss out on making this delicious dish tonight!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ pounds chicken breasts thin-sliced boneless skinless
• 16 ounces Sriracha Barbecue Sauce or use your favorite barbecue sauce
• ¼ cup sriracha or to taste
• ⅓ cup lime juice
• ¼ cup olive oil
• ½ teaspoon black pepper freshly ground, or to taste
• 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 to 3 tablespoons olive oil
• 1 teaspoon kosher salt or to taste
• ½ teaspoon black pepper freshly ground, or to taste
• 2 to 4 tablespoons cilantro optional for garnishing

Equipment

• Grater
• Wooden Spoon
• Chef's Knife
• Cutting Board

Method

 

1. In a large ziptop plastic bag, add the chicken, Sriracha Barbecue Sauce, sriracha, lime juice, olive oil, and black pepper. Seal the bag and use your hands to smoosh the ingredients around to evenly coat the chicken. This marinating process is essential for infusing the flavors.
2. Place the bag in the fridge to marinate for at least 30 minutes, or even better, overnight. This allows the flavors to deeply penetrate the chicken, making it juicy and flavorful. The longer, the better!
3. Lightly oil the grill grates and preheat the grill to medium-high heat. This step is crucial to prevent the chicken from sticking and to achieve those beautiful grill marks.
4. Add the bell peppers and onions to a grill basket. Drizzle them evenly with olive oil, season with salt and black pepper, and toss them with grilling tongs to coat them evenly. This ensures they’re flavorful and not dry.
5. Once the grill is hot, add the marinated chicken to one side of the grill. Place the grill basket with the vegetables on the other side. Discard the bag with the marinade, as it’s no longer needed.
6. Grill the chicken for about 4 to 5 minutes on the first side with the lid closed, then flip it. Cook for another 4 to 5 minutes on the second side with the lid closed, or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit. It's essential to monitor the cooking closely to avoid overcooking.
7. While the chicken cooks, intermittently stir the peppers and onions with your tongs to ensure they cook evenly. They may finish a minute or two faster than the chicken, so keep an eye on them.
8. Once everything is cooked to your liking, remove the chicken and vegetables from the grill. Optionally garnish the chicken with fresh cilantro before serving. Enjoy your delicious meal fresh off the grill!

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Make sure the chicken is cool before sealing it to maintain freshness.
• Freezing: The chicken can be frozen for up to 4 months. Ensure it’s well-sealed to prevent freezer burn.
• Pairing: Serve the chicken alongside a refreshing salad or grilled vegetables for a complete meal.
• Grill Marks: For beautiful grill marks, don’t move the chicken too soon. Let it cook without interference for the first few minutes.
• Garnishing: Fresh cilantro adds a wonderful burst of flavor and color, so don’t skip this step!

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.