Grilled Chicken with Sriracha Butter

Printed from Jenn's Food Journey, adapted from Kikkoman

2 boneless, skinless chicken breasts
2 Tablespoons Sriracha
For the butter -
3 Tablespoons unsalted butter, room temperature
2-3 teaspoons Sriracha
1/2 - 1 teaspoon Ponzu

Place the chicken in a shallow dish or resealable plastic bag. Pour the 2 Tablespoons Sriracha over, cover/seal, and place in refrigerator for 2 hours.

Meanwhile, in a small bowl, mix together the butter, Sriracha and Ponzu (adding the Sriracha and Ponzu a little at a time until you get the flavor you like) until well combined. Cover and place in refrigerator until ready to use (remove from fridge about 5-10 minutes before you are ready to serve).

Preheat grill to 375 degrees F. Clean and oil grill grates. Place the chicken over direct heat and grill for 7-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to rest for 3 minutes. Scoop out a tablespoon (or less) of the butter and place on top of the chicken. Serve immediately and enjoy!