Description
It’s backyard bbq time and I’ve got you covered with Sriracha-lime chicken, bacon stuffed cheeseburgers and twisty potatoes.
Ingredients
Units
Scale
- 3 Boneless chicken breasts (approx. 2 lbs.)
- 6 boneless, skinless chicken thighs (approx. 2 lbs.)
For the marinade: (makes about 2 cups)
- Zest from 2 1/2 limes (zest before you start cutting and juicing)
- 1/2 cup fresh lime juice (5-6 large limes or 10 tiny limes - see note #1)
- 1/2 cup soy sauce
- 3/4 cup of honey
- 1/4 cup Sriracha sauce
- 3 tablespoons olive oil
- 1 tablespoon grated ginger (thumb-sized piece)
- 5 cloves whole, peeled garlic
- 1 tablespoon salt
- 1 handful fresh cilantro (approx. 1 cup)
(This marinade could hold 3 pounds of each chicken if you’re making more chicken than listed)
Instructions
- Trim the fat from the boneless chicken breasts and chicken thighs.
- Cut the chicken breasts in half to make more bbq-friendly portion size. Leave the chicken thighs as is.
- Put all the chicken in a large glass bowl.
- Start the marinade. Peel the skin off a chunk of ginger and run it over your microplane to grate it. If you don’t have a microplane, carefully use the smallest grate of a box grater or slice it and mince it yourself with a knife.
- Using a microplane, zest 2 ½ limes and set zest aside. Same as above if you don’t have a microplane – use a box grater.
- Next, cut your limes in half and juice them. I used a hand-held juicer for this and the whole process takes just two minutes if you work quickly.
- Pour the fresh lime juice in your mini food processor, blender or ninja nutri-blender if that’s what you have. Add the soy sauce, honey, Sriracha, olive oil, lime zest, grated ginger, garlic cloves, salt, fresh cilantro. Blend until everything is well combined. Reserve some to drizzle on the chicken if you want. (See note #2)
- Pour the marinade into the chicken bowl and work the marinade through all the pieces of chicken to be sure it’s fully coated. Cover the chicken with a fitted lid or plastic wrap. Marinate from 3 hours to overnight. I found that 7 hours is the perfect amount of time. I make my marinade the morning of my bbq and it's ready for the afternoon. If you'd like, set a little marinade aside to brush over the top when the chicken comes off the grill.
- Heat outdoor grill on medium-to-high flame. Cook for 4 minutes on one side (covered/lid down) then turn and cook 3 more minutes on the other side (covered/lid down) or until internal temperature of chicken is 165 degrees.
Notes
- They were out of “loose” limes when I went shopping so I had to buy a bag of limes which I’ve never done before. They were the smallest limes I’ve even seen so it took 10 limes to get the juice I needed. If you’re using medium-to-large limes it should take about 6 limes. Always give yourself a buffer with lemons and limes. Some will be duds with little or no juice to them.
- If you want to reserve some of the marinade you can remove 1/2 cup or so and still have enough for marinating the chicken. You can brush it on the chicken when it comes off the grill if you want. I make salads with this chicken too so I'll save some to spoon over salad as a dressing.