- 1/4 cup fish sauce (you can also substitute a teaspoon of anchovy paste stirred into another 1/4 cup of soy sauce)
- 1/4 cup rice wine vinegar (you can also use red wine vinegar)
- 1/4 cup low sodium soy sauce
- 1/4 cup sriracha sauce
- 1/4 cup olive oil
- 1 lime
- 1/2 teaspoon ground cayenne
- 4 garlic cloves, peeled and smashed
- 1- 1 1/2 pounds boneless, skinless chicken breasts, rinsed then patted dry with paper towel and cut lengthwise in half
- Kosher salt
- Black pepper
- Whisk together the first five ingredients in a medium-sized storage container with a lid (such as Tupperware). Cut the lime in half and squeeze in the juice, then drop in the squeezed lime halves. Stir in the ground cayenne, smashed garlic, and kosher salt. Add the chicken breasts turning each until full coated. Cover the storage container and let marinate in the refrigerator at least 1 hour (or overnight).
- Preheat grill to medium heat and coat with oil. Cook chicken breasts 15-20 minutes or until cooked all the way through.
Potter: This marinade was great. Not nearly as spicy as I thought it would be but still had a great range of flavor. We marinated the chicken overnight so the flavor was well permeated through the chicken. I definitely recommend giving this marinade a try and if you like it spicy add a bit of another hot sauce or more sriracha. I did overcook the chicken a bit though so the chicken turned out dry.
Katie: The flavors were awesome; not as spicy as I anticipated, but that was just fine. Potter did overcook the chicken a bit so it was dry - man, chicken is tricky sometimes!