Spicy Quick Grilled Chicken

Spicy Quick Grilled Chicken at oldfatguy.ca

I love spring and summer but the problem is there just isn’t enough time. I love:

  • Working in the Garden.
  • Golfing.
  • Taking walks.
  • Cooking.
  • Chasing She Who Must Be Obeyed.
  • Recovering on the deck after chasing She Who Must Be Obeyed.

Something has to give. For this meal, I went with a quick simple Spicy Grilled Chicken.

We have all just thrown a chicken breast on the barbecue and brushed it wih barbecue sauce. The problem is the sauce burns quickly and gives a hard crust. By thinning the sauce with some soy sauce, it slows that process.

I mixed 1/2 cup of a good bottled barbecue sauce with 1/4 cup of soy sauce and 1/2 teaspoon Sriracha Sauce.

I put boneless skinless chicken breasts on a barbecue heated to medium and brushed it with the mixture. I turned it and brushed it after 4 minutes. I turned and brushed it 3 more times and let it cook for 4 more minutes. In all it was on the grill for 16 minutes. Make sure the internal temperature is at least 165 F.

Spicy Quick Grilled Chicken 1

Let it sit under foil for 5 to 10 minutes and serve.

Spicy Quick Grilled Chicken 2

We served it with a green salad from the first of our garden greens and a piece of focaccia.

The Verdict

This is so tasty. The soy gives it a salt kick, the barbecue sauce stays glossy and the Sriracha gives it a bit of bite. When you are in a hurry, try this.

The Old Fat Guy

Spicy Quick Grilled Chicken

Yield: 2 servings

Spicy Quick Grilled Chicken

Ingredients

  • 1/2 cup barbecued sauce
  • 1/4 cup soy sauce
  • 1/2 teaspoon Sriracha sauce
  • 2 large boneless skinless chicken breast halves

Instructions

  1. Preheat a barbecue grill to medium.
  2. Mix the sauces together.
  3. Put chicken on grill and brush with sauce.
  4. After 4 minutes, turn and brush the breast with sauce.
  5. Turn it a total of 3 times (16 minutes) brushing with sauce at each turn.
  6. Make sure the internal temperature of the chicken breast is at least 165 F.
  7. Let it rest under foil for 5 to 10 minutes.
  8. Serve.
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