Sriracha Mayo on Grilled Chicken Breast

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.

Sriracha  sauce on Chicken Breast

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.

Here’s the link to Cheap Bastid’s Grilled Chicken Breast post if you’re interested:

http://www.cheap-bastid-cooks.com/easy-grilled-chicken-breast-2/

And just to make sure that this comes out as a recipe:

Sriracha Mayo Sauce
Ingredientsmayo & sriracha

  • 2-3 tbsp Mayo or Salad Dressing
  • 1-2 tsp Sriracha Sauce

Directions

  • Get out a small bowl. Put the mayo/salad dressing and Sriracha in it and stir it all up.
  • Taste it. Adjust either amount of mayo or Sriracha to taste.
  • Use as a “baste” or dipping sauce or both.

I’m going to do it again! Next time on chops. So if you want to try something just a little bit different—a little bit of a flavor adventure—give this Mayo/Sriracha sauce a try.

The Cheap Bastid Test: It’s simple, this little mixture cost maybe a quarter and it’s really worth it. The chicken breasts maybe $1.75 for 2. Total cost: $2!

That’s the Cheap Bastid Way: Eat Good. Eat Cheap. Be Grateful!

Sriracha Mayo on Grilled Chicken Breast
 
 
Here's a new taste for grilling chicken or pork--Sriracha Mayo! It so easy that it takes about 2 minutes to make and it's delicious.
:
: Grilling Sauce
Cuisine: American
: 2-4
Ingredients
  • 2-3 tbsp Mayo or Salad Dressing
  • 1-2 tsp Sriracha Sauce
Instructions
  1. Get out a small bowl. Put the mayo/salad dressing and Sriracha in it and stir it all up.
  2. Taste it. Adjust either amount of mayo or Sriracha to taste.
  3. Use as a “baste” or dipping sauce or both.

 

About Walter Blevins

My wife started to call me Cheap Bastid a while back because I enjoyed coming up with dinners that cost next to nothing--and making them taste good. Yeah, I love to cook. And I love to cook good food cheap. I'm not a chef and I'm definitely not anything close to a gourmet. I'm just a home cook who grew up in a home where cooking was from scratch and was a little bit Midwest and a little bit country. That's because my Mom was from Michigan and my Dad was from Kentucky. I started sharing recipes when my daughter called me in 2006 and asked for my recipe for Swiss Steak. That year for Christmas I put together a cookbook for my 2 kids called "Dad's Everyday Cookbook and Kitchen Survival Guide". And I heard back that they both use it regularly. It was full of basic recipes that I had cooked for them when they were growing up. I work hard at creating recipes that are original and creative and inexpensive. You won't find a foo-foo foodie approach to my recipes and style. I believe that it's OK for food to go up the side of a plate. Food is for eating--it doesn't have to be pretty. And I write about my cooking and my recipes so that I can share them. I hope you enjoy these posts. Leave me a comment--that you liked something or that you didn't, it doesn't matter. I'd love to hear from you.
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3 Responses to Sriracha Mayo on Grilled Chicken Breast

  1. Kristen says:

    This sounds yummy, although certainly not diet food, haha! It actually reminds me of traditional Salvadoran chicken marinades. Salvadoran chicken marinades often use a surprisingly delicious combo of mayo, mustard, ketchup, garlic, and other simple seasonings. It’s a combo that I would have never fathomed, but it’s delicious.

    • Walter Blevins says:

      Thanks Kristen, it was surprising just how tasty this is. It’s a bit more subtle as a basting sauce than as a dipping sauce but both are excellent. And fast. And cheap!

  2. Steve S says:

    Our usual chicken grilling methods aremail exactly the same!

    I leatend from a ret. Tuscola Airman.

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