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Categories:Viewed: 67 - Published at: 9 years ago
Ingredients
- 4 (6 ounce) chicken breasts
- 1/2 (17 ounce) bottle sriracha sauce
- 1 1/2 tablespoons grated habanero peppers, or to taste
- 1 tablespoon butter, melted
- 1 dash ground paprika
- 1 dash ground black pepper
Method
- Combine chicken, sriracha sauce, habanero peppers, butter, paprika, and black pepper together in a resealable container. Marinate in the refrigerator, 4 to 5 hours.
- Preheat grill for high heat and lightly oil the grate. Lay a sheet of aluminum foil over the grill and cut slits into it.
- Place the marinated chicken on the aluminum-foil lined grill. Cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
