Best Sriracha Marinade Recipes

RED ONION, PORK, AND PINEAPPLE WITH SRIRACHA-PINEAPPLE MARINADE

Steps:

• In a small pot, reduce pineapple juice to 1/2 cup over medium-high, about 20 minutes. Let cool.
• Combine pineapple juice, oil, Sriracha, and 1 teaspoon salt. Reserve and refrigerate about 1/4 cup of marinade. Transfer remaining marinade to a zip-top bag and add pork and toss to coat. Refrigerate 8 hours (or up to overnight).
• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread some skewers with pork, others with onion, and others with pineapple. Season with salt and pepper. Grill pineapple skewers for 6 to 9 minutes, pork skewers for 9 to 12 minutes, and onion skewers for 12 to 15 minutes, turning all skewers frequently and brushing with reserved marinade.

SRIRACHA-PINEAPPLE MARINADE

Steps:

• Boil pineapple juice to reduce to 1/2 cup. Let cool and combine with other marinade ingredients. Reserve 1/4 cup and pour remaining marinade into a zip-top bag. Add 1 1/2 pounds meat (for 4 people) and toss to coat. Refrigerate. Use reserved marinade to brush over meat and vegetables while grilling.

SRIRACHA MARINADE

Steps:

• Whisk the marinade ingredients together in a large bowl. Marinade for 4-6 hours.
• Note 1: After marinating, discard marinade and season meat with salt and pepper to taste.
• Note 2: Reserve a little of the freshly made marinade to brush during grilling.

THE SRIRACHA CHICKEN MARINADE

Steps:

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

SRIRACHA-SOY CHICKEN THIGH MARINADE

Steps:

• Whisk together soy sauce, Sriracha, garlic, and cilantro.

CHICKEN THIGHS WITH SOY-SRIRACHA MARINADE

Steps:

• Add the soy sauce, sriracha sauce, chopped cilantro and sesame oil, if using, in a ziplock bag or shallow dish.
• Stir to combine.
• Add chicken and turn to coat.
• Refrigerate for about 2 hours. If you are able, agitate the chicken half-way through the marinating time. More time in the marinade is always better, less is possible, but the objective is to give the meat sufficient time to absorb the flavors.
• Grill over high heat for 6-7 minutes per side or pan fry over medium high heat for 10 minutes per side. If using bone-in or thick pieces, cook until internal temperature reaches 170 degrees farenheit / 76 degrees celcius.
• Remove from heat and serve, sprinkling with toasted sesame seeds and more chopped cilantro. I often will chop the meat and serve it over a salad or with the option to make it into lettuce wraps with shedded carrot, radish, green onion and cilantro dressed with an Asian inspired vinaigrette. If you aren't counting carbs, then add in ramen noodles or rice.
• Note: As this is intended to be an EASY marinade, you can just guestimate the quantities of soy and sriracha, and, of course, increase if you have more that 4 or 5 pieces of chicken, or dial back the sriracha if you don't want too much spicy heat.