Sriracha Citrus-Ginger Grilled Chicken
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.
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Flavored with oak barrel aged red peppers, our spicy Sriracha Sauce is preservative-free with a rich, bold flavor.