Our favorite chicken marinade is the Rosemary Ranch Chicken on the blog. It has great flavor and keeps the chicken nice and juicy! I like to swap out the rosemary for other flavors. This time I swapped the rosemary for Sriracha. I made this a few time with varying amounts of Sriracha. I started with 2 teaspoons, but it didn't have enough kick or Sriracha flavor. I decided to really bump it up and use 2 Tablespoons of Sriracha. It had great flavor and barely any heat. Perfect for those who don't like spicy food. We like spicy food, so I may try 3 Tablespoons of Sriracha next time.
Sriracha Ranch Chicken
- 1/2 cup olive oil
- 1/2 cup ranch dressing
- 3 Tbsp Worcestershire sauce
- 2-3 Tbsp Sriracha
- 1 tsp salt
- 1 tsp lemon juice
- 1 tsp white vinegar
- 1/4 tsp ground black pepper
- 1 Tbsp white sugar
- 4 skinless, boneless chicken breast halves
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, Sriracha, salt, lemon juice, white vinegar, pepper, and sugar.
Pound chicken breast to an even thickness. Place chicken in the gallon size ziplock bag, pour marinade over chicken and stir to coat with the marinade.
Cover and refrigerate for at least 8 hours (all day).
Preheat the grill for medium-high heat. Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
CONNECT WITH PLAIN CHICKEN