Sriracha Citrus-Ginger Grilled Chicken
![Recipe uses Sriracha Sauce](https://www.tabasco.com/wp-content/uploads/2024/02/TABASCO_Bottle_1000x2000_Sriracha-Squeeze-100x200.png)
Sriracha Sauce
Servings:
Makes 4 servings.
![Sriracha Citrus-Ginger Grilled Chicken](https://www.tabasco.com/wp-content/uploads/2017/04/4571-1-320x180.jpg 320w,https://www.tabasco.com/wp-content/uploads/2017/04/4571-1-640x360.jpg 640w,https://www.tabasco.com/wp-content/uploads/2017/04/4571-1-960x540.jpg 960w,https://www.tabasco.com/wp-content/uploads/2017/04/4571-1-1280x720.jpg 1280w,https://www.tabasco.com/wp-content/uploads/2017/04/4571-1-1600x900.jpg 1600w,https://www.tabasco.com/wp-content/uploads/2017/04/4571-1-1920x1080.jpg 1920w,https://www.tabasco.com/wp-content/uploads/2017/04/4571-1-2204x1240.jpg 2204w,https://www.tabasco.com/wp-content/uploads/2017/04/4571-1-2524x1420.jpg 2524w)
Ingredients
![](https://www.tabasco.com/wp-content/uploads/2024/02/TABASCO_Bottle_500x1000_Sriracha-Squeeze-250x500.png 250w,https://www.tabasco.com/wp-content/uploads/2024/02/TABASCO_Bottle_500x1000_Sriracha-Squeeze.png 500w,https://www.tabasco.com/wp-content/uploads/2024/02/TABASCO_Bottle_500x1000_Sriracha-Squeeze-100x200.png 100w)
1 cup orange juice
1/2 cup pineapple juice
2 tablespoons lemon juice
1 tablespoon fresh grated ginger
8 boneless, skinless chicken thighs
Salt and pepper, to taste
Preparation
In a large bowl or resealable plastic bag, combine orange juice, pineapple juice, TABASCO® Sriracha Sauce, lemon juice and ginger. Add chicken and refrigerate 4 hours or overnight.
Heat grill to medium heat. Remove chicken from marinade and sprinkle with salt and pepper. Grill chicken about 5 minutes per side, or until cooked through.