This Grilled Maple Sriracha Chicken is seriously delicious — sweet, spicy, and easy to make.
You only need four everyday ingredients I usually keep on hand: chicken, 100% pure maple syrup, soy sauce, and Sriracha.
Mix the maple syrup, soy sauce, and Sriracha together to create a flavorful sauce that doubles as a marinade.
How to make Grilled Maple Sriracha Chicken
I prefer boneless, skinless chicken thighs for their juiciness, but thin-cut breasts work well too. Be sure to use 100% pure maple syrup — the real stuff gives the best flavor.
Combine the maple syrup, soy sauce, and Sriracha, then divide the mixture. Pour half into a gallon-size plastic bag with the chicken to marinate in the refrigerator for at least an hour or overnight. Reserve the other half to brush on the chicken while grilling and to serve as a dipping sauce.
When ready to cook, grill the chicken over medium to medium-high heat for about 4 to 6 minutes per side, depending on thickness. During the last few minutes on the grill, brush both sides with some of the reserved sauce to build a glossy, caramelized coating.
I tend to flip often while grilling — if you like to do the same, that’s fine. Just make sure the chicken reaches a safe internal temperature and has a nice char without burning the sugars in the sauce.
Brush additional sauce on during the final flips for extra flavor and glaze.
Serve the remaining sauce on the side for dipping. Add more Sriracha to the reserved sauce if you prefer extra heat.
It was perfect for me, but my husband likes extra heat
If you like Grilled Maple Sriracha Chicken, try these recipes too
Grilled Caribbean Jerk Chicken
Cilantro Lime Chicken with Spicy Honey
You may also like Maple Sriracha Chicken Wings
Air Fryer Sriracha Glazed Salmon
Summer Grilling Recipes
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Grilled Maple Sriracha Chicken
Sweet, spicy, and easy grilled chicken with a sticky maple-Sriracha glaze.
Main Course
American
Ingredients
-
4
boneless, skinless chicken thighs (or thin-cut chicken breasts) -
3
tablespoons
100% pure maple syrup -
3
tablespoons
soy sauce -
2
tablespoon
Sriracha - kosher salt, pepper
Instructions
-
Place the chicken in a gallon-size plastic bag.
-
In a bowl, whisk together maple syrup, soy sauce, Sriracha, kosher salt, and pepper until combined.
-
Pour half of the mixture into the bag with the chicken and reserve the other half for brushing and dipping. Seal the bag and massage to coat the chicken. Marinate at least 1 hour or overnight in the refrigerator.
-
Grill over medium to medium-high heat 4–6 minutes per side, depending on thickness. Brush with reserved sauce during the final minutes to glaze.
-
Serve hot with the remaining maple-Sriracha sauce on the side for dipping. Add extra Sriracha to taste if you like more heat.
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