Grilled Sriracha Chicken Recipe

How to make it

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• 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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