This is an extremely simple recipe for a delicious marinade that can be prepped in minutes. Many recipes for Asian style marinades have honey AND rice wine vinegar as ingredients. This recipe simplifies that step because it uses one of my favorite standbys in the kitchen: Honey Ginger Balsamic Vinegar.
Adjust the heat level by increasing or decreasing, the Sriracha amount. And yes, there's mayonnaise in the marinade. It really helps to keep the chicken moist and tender.
4 boneless skinless chicken breasts
2 cloves garlic, minced
1 - 2 T. Sriracha
3 T. Honey Ginger Balsamic Vinegar
2 T. mayonnaise
2 T. soy sauce
1/2 t. salt
1/4 t. ground black pepper
1/2 t. ground ginger
1/4 t. dried red pepper flakes
In a medium bowl, whisk together the minced garlic, Sriracha, Honey Ginger Balsamic Vinegar, mayonnaise, soy sauce, salt, pepper, and dried red flakes.
Place the chicken breasts in a large Ziploc bag. Add the marinade and seal the bag, and turn the chicken over a few times to completely coat. Place in refrigerator and marinate for 1 - 3 hours.
Prepare a charcoal or gas grill to reach medium high heat. Spray the grates with non-stick spray. Place the chicken breasts on the grill and discard remaining marinade. Cook the chicken for 5 - 7 minutes per side or until internal temperature reaches 165 degrees F.
Garnish with a drizzle of sesame oil and a little pickled ginger, if desired.