I whipped this up one night for an overnight chicken leg quarter marinade. It changed my life.

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Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
8
Yield:
3 1/4 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix sriracha sauce, apple cider vinegar, maple syrup, and hot sauce together in a large bowl or bottle.

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Cook's Notes:

This fits and mixes very well in a standard 28-ounce sriracha bottle.

I typically brine chicken things or leg quarters for 1 to 2 hours, then marinate it in this sauce for 2 hours. After that, it's off to the grill, low and slow until it's nice and crispy.

Nutrition Facts

54 calories; carbohydrates 10.6g; sodium 2232.7mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/12/2016
I wanted to give this a test run before using 1 3/4 cups of Sriracha so I scaled the recipe down. I didn't realize until just now that the ratio of Sriracha to vinegar changes a great deal when doing this. It still turned out great but would have been a lot thicker if I would have made it with the full 8 servings that calls for 1/2 less vinegar than Sriracha. With that being said I will most definitely make a full batch to keep in the fridge. It would be great on fish and pork as well. The one thing I wasn't 100% thrilled with was the maple syrup but only because I'm not a big fan of that flavor. You really need the sugar to get that sticky goodness so I think I will use honey when I make it again. I used this on chicken breast that were enormous so to get the flavor of the marinade throughout the chicken I sliced the breast up in small pieces prior to sticking them in the marinade. Great recipe with a nice kick! Thanks for sharing! Read More
(2)

Most helpful critical review

Rating: 3 stars
01/02/2017
The Sriracha Chicken Marinade Haiku: "I love sriracha. And I love it on bock-bock. But this was ho-hum." I liked the ease of this recipe and having the ingredients available. I guess knowing how much of it to use on what amount/weight of chicken would've been helpful because I marinated two chicken breasts with approximately 1 c. of this marinade covered in the fridge for 5 hrs. and I felt like the chicken tasted more like the apple cider vinegar with a light spicy tickle in the back of my throat. I want to be punched in the face from hot sauce so maybe I should've marinated in more than a cups' worth. I like the idea of swapping syrup for honey too. Bock bock buzz buzz. Read More
(1)
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/11/2016
I wanted to give this a test run before using 1 3/4 cups of Sriracha so I scaled the recipe down. I didn't realize until just now that the ratio of Sriracha to vinegar changes a great deal when doing this. It still turned out great but would have been a lot thicker if I would have made it with the full 8 servings that calls for 1/2 less vinegar than Sriracha. With that being said I will most definitely make a full batch to keep in the fridge. It would be great on fish and pork as well. The one thing I wasn't 100% thrilled with was the maple syrup but only because I'm not a big fan of that flavor. You really need the sugar to get that sticky goodness so I think I will use honey when I make it again. I used this on chicken breast that were enormous so to get the flavor of the marinade throughout the chicken I sliced the breast up in small pieces prior to sticking them in the marinade. Great recipe with a nice kick! Thanks for sharing! Read More
(2)
Rating: 3 stars
01/01/2017
The Sriracha Chicken Marinade Haiku: "I love sriracha. And I love it on bock-bock. But this was ho-hum." I liked the ease of this recipe and having the ingredients available. I guess knowing how much of it to use on what amount/weight of chicken would've been helpful because I marinated two chicken breasts with approximately 1 c. of this marinade covered in the fridge for 5 hrs. and I felt like the chicken tasted more like the apple cider vinegar with a light spicy tickle in the back of my throat. I want to be punched in the face from hot sauce so maybe I should've marinated in more than a cups' worth. I like the idea of swapping syrup for honey too. Bock bock buzz buzz. Read More
(1)
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