Firecracker Grilled Chicken
A spicy-sweet marinated grilled chicken that's quick to prepare and full of flavor.
Servings: 4 servings
Ingredients
- 3/4 cup hot sauce
- 3/4 cup sweet chili sauce
- 2 cloves garlic minced
- 1 1/2 tablespoons Worcestershire sauce
- 4 boneless skinless chicken breasts
Instructions
- In a mixing bowl, whisk together 3/4 cup hot sauce, 3/4 cup sweet chili sauce, 2 minced garlic cloves, and 1½ tablespoons Worcestershire sauce until smooth.
- Place 4 boneless skinless chicken breasts in a gallon zip-top bag and, if desired, lightly pound each to an even thickness using a meat mallet or rolling pin.
- Pour the marinade over the chicken in the bag, seal, and massage gently to coat all pieces. Refrigerate for a few hours or up to overnight.
- When ready to cook, remove chicken from the marinade and discard the used marinade.
- Preheat your grill (or a cast iron grill pan) to medium-high heat. Grill the chicken for about 12–15 minutes total, flipping once, until an instant-read thermometer registers 165°F (74°C).
- Transfer the cooked chicken to a plate and let rest briefly before serving.
Equipment
- Mixing Bowl
- Gallon (zip) storage bag
- Meat Mallet or Rolling Pin
- grill or cast-iron grill pan
- Grilling Tongs
- Meat Thermometer
Notes
- This marinade works with any cut of chicken.
- Use boneless or bone-in chicken and adjust cooking time to reach 165ºF.
- Pound breasts to even thickness so they cook uniformly.
- To cook indoors, pan-sear 3–4 minutes per side then bake at 400ºF for 10 minutes.
- For more heat, add red pepper flakes to the marinade.
- You can freeze the chicken raw in the marinade or freeze cooked chicken after cooling.