Spicy Grilled Chicken
- 1⁄4 cup red wine vinegar
- 1⁄4 cup olive oil
- 1⁄4 cup soy sauce
- 5 cloves of garlic minced
- 3 tablespoons honey
- 2 tablespoons sriracha (add another tablespoon if you want more heat or subtract one for less)
- 2 teaspoons finely chopped parsley
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 3-6 boneless skinless chicken thighs or breasts
Add red wine vinegar, olive oil, soy sauce, garlic, honey, parsley, sriracha, cayenne pepper and salt and pepper to a medium sized mixing bowl and thoroughly mix to combine.
Place all of your chicken in a zip top back or large container with a lid.
Pour over marinade.
Leave in the marinade for at least an hour up to overnight.
Preheat grill for 10 minutes.
Pull chicken out of the marinade and cook on grill grates for 4 to 5 minutes per side for thighs and 5 to 6 minutes per side for chicken breasts. If you have very large chicken breasts you might want to grill for 7 minutes. If you have a probe thermometer you should be looking for 165 degrees F (73 C). You should be able to pull the chicken off the grill 5 degrees less than your target temperature and it will carry over cook those extra degrees.
If you're making this a sandwich and you want to add cheese, place your cheese on top of each piece of meat while it is still on the grill with 1 minute left to cook. You can close the lid and your cheese will be nice and melty when it's done.