Sriracha Balsamic Grilled Chicken

Sriracha Balsamic Grilled Chicken | windykitchen

Well, friends, we’ve waited a long, long, long time for this, and it’s finally here — it’s time to spring forward!

I know some people hate losing an hour of precious weekend time, but I’d trade that hour and more for an extra hour of daylight at the end of the day. Nothing makes me happier than that first Monday coming home with the sun still shining!

Now…if only this very un-springlike weather would cooperate, right? Well, it looks like DC might finally be cooperating with me on that front — they’re saying a high of 59 degrees for Monday. Not quite perfect, but I’ll take it!

Even if Monday doesn’t live up to my extremely high weather-hopes, we really will be in grilling weather before you know it. Which means you’re all probably in the market for a good chicken marinade, right? I used this for baked chicken in the dead of winter, but it would be even better on the grill!

SRIRACHA BALSAMIC GRILLED CHICKEN (marinade adapted from Bake Your Day)

1/2 cup balsamic vinegar
1/4 cup olive oil
2 tsp soy sauce
2 tsp sriracha (or more to taste)
1 tsp ground mustard
1/2 tsp dried oregano (optional)
salt and pepper to taste
4 boneless, skinless chicken breasts

Combine first seven ingredients (balsamic vinegar through salt and pepper) in medium bowl. Mix well. Pour marinade into large ziploc bag with chicken breasts and marinate in refrigerator 2 hours or up to overnight. Grill chicken until done (or alternatively, bake at 350 for 25-30 minutes, or until chicken reach internal temperature of 160).

Great baked, but I can’t wait to try it grilled! Happy spring-is-almost-here day!


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