Printed from Jenn's Food Journey, adapted from Bon Appetit
- Serves 2 -
3 Tablespoons Sriracha
1 Tablespoon rice vinegar
1 Tablespoon mirin
1 1/2 Tablespoons strawberry jelly
2 boneless, skinless chicken breasts
Mix together the Sriracha, vinegar, mirin and strawberry jelly until well combined. Rinse the chicken and pat dry with a paper towel. Place chicken in resealable plastic bag or shallow dish and pour in the marinade. Make sure chicken is fully coated. Seal or cover and place in refrigerator for at least 1 hour (mine sat for 2 hours).
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from marinade and place over direct heat. Grill 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to cool for 5 minutes before serving. Enjoy!