Spice up your barbecues this summer with a delightfully juicy grilled chicken breast, marinated in our Black Chilli Sriracha. We guarantee it will become a new favourite for bringing a bit of spice to any outdoor gathering.
ii) Place the chicken and thyme in a resealable bag and pour the marinade over. Press out the air, seal and place in the fridge for at least 1 hour.
iii) Preheat your grill. Remove chicken from the bag and discard the marinade. Place your chicken skin side down on the hot grill. Cook until they have developed grill marks (around 4 minutes)
iv) Using tongs, flip the chicken over to cook the second side. Cook until the chicken is at 70°c (around another 4 minutes)
v) Remove chicken from the grill and set it on a board, wrap in foil and let rest for 15 minutes. Finish cooking to a final temperature of 75°c.
vi) Serve. An extra dollop of Sriracha never goes a miss here.
To awaken your taste buds this summer you will need:
1kg Chicken wings
4-6 sprigs of fresh thyme
extra thyme for garnish
For the marinade:
5 tbsp soy sauce
1tbsp sesame oil
2 tbsp plain Greek yoghurt
2-3 tbsp Black Chilli Sriracha
1tbsp brown sugar
1tsp freshly grated ginger
1-2 cloves of garlic, minced
1 shallot, minced
zest from 1 lemon
50ml olive oil