Here’s another quick recipe—especially good on those hot summer evenings when you just don’t want to heat up the kitchen.
OK, this is actually because I had a small “brain-fart” last night and decided to try something just a little bit different—grilled chicken breast with Sriracha Mayo.
We love to grill bone-in/skin-on chicken breasts. While this is not considered as healthy as a bonless/skinless chicken breast, it’s certainly tasty. The bone and skin help to give a bit more flavor and keep it juicy. Cooking it fairly slow renders out the fat under the skin.
Usually I just season the chicken breast with my secret blend of spices—the secret is simplicity using just salt, pepper and garlic. I lift the skin and make sure to get a goodly amount underneath to season the meat and then sprinkle the seasoning all over the outside—top and bottom. For this version I used the smaller grind of salt and pepper and garlic rather than the chunky version I usually do.
And last night I thought to myself—what would happen if I mixed some mayo (actually “salad dressing) with Sriracha? So I got out a small bowl and my trusty spoon. I plopped a couple of good spoonsful into the bowl and then squirted a good teaspoonful of Sriracha into it, tasted it and then another squirt for good measure.
I put the chicken on the grill…bone side down first for about 3-4 minutes then flip it to the skin side for a couple minutes. Then I turned down one side of my gas grill as low as I can and put the pieces on that side, bone side down for about 15-20 minutes.
The last 5 minutes, I slathered the top of the breasts with the Sriracha Mayo and closed the lid. When I opened it, the sauce had caramelized nicely and everything was done.
Oh man, this was tasty. We also used the left over sauce for dipping. What I love about Sriracha is that it gives you a nice little jolt of heat and flavor in your mouth and then goes away ready for the next bite. This caramelized crust had a hint of flavor and the dipping provided the quick jolt. Continue reading