Best Sriracha Marinade Recipes

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



Red Onion, Pork, and Pineapple with Sriracha-Pineapple Marinade image

Sweet and tart pineapple juice and spicy sriracha become an intoxicating marinade for juicy pieces of pork loin, red onion, and chunks of pineapple on these skewers that have a tropical flair.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 50m

Number Of Ingredients 7

2 cups pineapple juice
1/4 cup vegetable oil, plus more for grill
2 to 4 tablespoons Sriracha sauce
Salt and pepper
1 1/2 pounds pork tenderloin, cut into 1 1/2-inch pieces
2 small red onions, sliced into 3/4â€"inch rings
1 pineapple, cut into 1 1/2-inch pieces

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



Sriracha-Pineapple Marinade image

This spicy, sweet marinade goes well with our Red Onion, Pork, and Pineapple with Sriracha-Pineapple Marinade kebabs.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes about 3/4 cup

Number Of Ingredients 4

2 cups pineapple juice
1/4 cup vegetable oil
2 to 4 tablespoons Sriracha sauce
1 teaspoon salt

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



Sriracha Marinade image

Use to marinate almost any grilled meat or seafood. I *heart* Sriracha; just say the word and I go wild! Adapted from TasteFood blog. This makes enough for about 2 pounds of meat.

Provided by gailanng

Categories     Asian

Time 5m

Yield 1 cup approx.

Number Of Ingredients 8

2 garlic cloves, minced
1/4 cup olive oil
1/4 cup Dijon mustard
1/4 cup fresh lime juice
2 tablespoons soy sauce
2 tablespoons sriracha asian garlic sauce
1 teaspoon ground cumin
1/4 cup chopped cilantro leaf, and tender sprigs chopped

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



The Sriracha Chicken Marinade image

I whipped this up one night for an overnight chicken leg quarter marinade. It changed my life.

Provided by Will Lee

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 8

Number Of Ingredients 4

1 ¾ cups sriracha sauce (such as Huy Fong Foods®)
1 ¼ cups apple cider vinegar
3 tablespoons maple syrup
½ teaspoon ghost pepper hot sauce

Steps:

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

Nutrition Facts : Calories 53.7 calories, Carbohydrate 10.6 g, Fiber 1.8 g, Sodium 2232.7 mg, Sugar 4.6 g

SRIRACHA-SOY CHICKEN THIGH MARINADE



Sriracha-Soy Chicken Thigh Marinade image

This is a super easy marinade I use on boneless, skinless chicken thighs. If you leave them whole, grill them. If you don't have a grill, you can stir-fry them with vegetables, like celery and onion.

Provided by kwb

Categories     Marinades

Time 5m

Yield 4

Number Of Ingredients 4

½ cup soy sauce
⅓ cup Sriracha sauce
5 cloves garlic, minced
¼ cup chopped fresh cilantro

Steps:

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

Nutrition Facts : Calories 33.2 calories, Carbohydrate 5.8 g, Fiber 1.1 g, Protein 2.3 g, Sodium 2652.5 mg, Sugar 0.6 g

CHICKEN THIGHS WITH SOY-SRIRACHA MARINADE



Chicken Thighs with Soy-Sriracha Marinade image

This is a super quick and easy chicken marinade that could work with any chicken pieces, but I favor using boneless/skinless chicken thighs and cooking them up on the grill. You can also pan-fry, but the post-frying clean up makes grilling more attractive.

Provided by KWB5015

Categories     Poultry

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 5

4 -5 boneless skinless chicken thighs
1/2 cup soy sauce
1/4 cup sriracha sauce ('rooster sauce')
3 tablespoons fresh cilantro, chopped
1 teaspoon sesame oil (optional)

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.

Nutrition Facts : Calories 103.9, Fat 2.7, SaturatedFat 0.7, Cholesterol 57.3, Sodium 2070.6, Carbohydrate 2, Fiber 0.3, Sugar 0.6, Protein 17.4

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