Ingredients

How to make it

  • Take ZipLoc™ bag and squirt in Sriracha (about 1/4 cup) or less/more depending on how many thighs you are making. I don't put more than 9, 10 is pushing it (which is what is in pic) in a gallon bag.
  • Sprinkle in Mexican oregano, again I don't measure anything, probably 1/2 - 1 tsp. to taste.
  • Squirt in mustard, about 1 1/2 tsp.
  • Pour in vinegar, again about 1/4 cup more/less
  • I then spray in Liquid smoke mixed with a little water from spray bottle I keep. You could just drop a few drops in or omit.
  • Close bag, and distribute well.
  • Open bag and "prop" up slightly to keep open for you to add chicken.
  • "Groom" chicken thighs to remove excess fat or drooping skin (ugh) This helps to prevent flare-ups on the grill too.
  • Add each thigh one at a time as you groom and then close bag carefully letting all air out.
  • Massage a little to make sure all chicken pieces are in the sauce. Place on level shelf in fridge for at least 4 hours, I like to leave it all day, and have even done it over night See Photo. Really soaks up the goodness then!
  • Preheat gas grill (or if using charcoal, get coals hot) turn down to medium flame, place thighs skin-side down over direct heat for about 7 - 10 minutes, close lid, watch for flare ups. After there is a good sear on them, turn over and grill another 15 - 20 minutes with lid down.
  • That's it! Enjoy!
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Reviews & Comments 12

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  • mommyluvs2cook 4 years ago
    NPMarie's IMI review Grilled Sriracha Chicken
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  • chuckieb 6 years ago
    Donna....this was A-One Amazing. Tried it last night and we LOVED it. Great recipe. A definite keeper!
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    " It was excellent "
    keni ate it and said...
    My earlier YUM when you first posted this is still my primary remark, now. ;-) Very good. I will also add more heat next time, and I used a lil less vinegar and spicy mustard... I didn't see a need for any oil in the marinade. Will make this again, for sure. Oh, I used bl/sl cus that's what I had the most of and wanted everything cooked evenly... but would work with any type of chicken. Or pork. Or turkey. hehehe Thanks, jj!
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  • otterpond 6 years ago
    I love finding new ideas to use that really big bottle of Sriacha pepper sauce. Thanks for the inspiration.
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    " It was excellent "
    NPMarie ate it and said...
    Made this last night, and we loved it! Just the right amount of spice and so easy:) Thanks for the great grill recipe Donna...we will be making this often!
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    " It was excellent "
    DetroitTokyo ate it and said...
    You are one hot mama! This is as good as it looks. Thanks for sharing :)
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  • justjakesmom 6 years ago
    Made these again the other night and remembered I had added some ground ginger before and it is SO good that way! As much as you like, I use about 1/2 tsp.
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    " It was excellent "
    mrpiggy ate it and said...
    I made this last night. These were so good. Will add more sriracha next time. Used 7 b/s breast. I loved it. Thanks for a great recipe. Added some pics and posted to IMI Grilled Sriracha Chicken
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  • justjakesmom 6 years ago
    I was going to mention that I've made these SO many times a lot of different ways. This is definitely a NO RULES recipe. I've also added olive oil, used thyme instead of the oregano, added a little taco seasoning which gives them a nice coating, added dried cilantro flakes, etc. Anything goes with Sriracha! LOL
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    " It was excellent "
    rescue_ranger ate it and said...
    Made this over the weekend, and as Tony would say, Theeerrreee Grreeaaaattttt!

    Followed the recipe but added just a few things to the marinade, which were ¼ Cup of olive oil ( I grill mine over coals with cast iron grates, this helps keep them from becoming too attached to my grill), 2 tablespoons of lime juice, crazy pepper course grinded to taste ( a blend of white, red, green, black, yellow and pink peppercorns) and pink Himalayan salt to taste.

    My cooking method was offset at about 400 degrees closed lid with a few pecan chips soaked in some left over white wine takes about 2 hours when you cook them offset but they come out beautifully brown with a nice crispy skin.

    I did not take pictures I forgot but will next time, served up with green beans simmered with smoked ham necks, southwest corn and fresh baked sourdough rolls

    Thanks again
    RR
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  • chuckieb 6 years ago
    Also love your Avatar! Very pretty!
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  • chuckieb 6 years ago
    Ohhhhh man.....I am sooooo making this. HOw awesome does that look! Excellent post Donna!
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  • 22566 6 years ago
    GOOOOD CHICKEN :o)
    Thank-you
    Kind Regards
    Joyce
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  • notyourmomma 6 years ago
    Yeah! this sounds perfect!
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    " It was excellent "
    NPMarie ate it and said...
    Sounds delish!
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    " It was excellent "
    mrpiggy ate it and said...
    This must be great. Gotta try it. I LOVE rooster sauce. Thanks for sharing.
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    " It was excellent "
    keni ate it and said...
    Yum!!
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