This recipe from Simply Reem was intended for bone-in chicken to be baked in the oven. I used the recipe to marinate and grill boneless chicken breast and the results were great: moist, tender chicken with a sweet and spicy glaze. We enjoyed it with a green salad and corn on the cob, but it would also be great served with Asian Coleslaw.
3-4 boneless skinless chicken breasts
2 Tblsp sriracha
3 Tblsp honey
3 Tblsp soy sauce
2 Tblsp vinegar
2 tsp grated ginger
2 tsp sesame oil
1 Tblsp vegetable oil
1/2 black pepper
Place all ingredients, except chicken, in a ziplock bag or a container with a tight-fitting lid. Mix to combine. Add chicken, and turn to coat. Marinate chicken in the refrigerator overnight, turning occasionally.
Preheat BBQ on high for 10 minutes. Reduce to medium, and place chicken on the grill. Cook for approximately 10 minutes per side. Allow to rest for 5 minutes before cutting.