The following is a partner post for Mouth.com. They’re great — basically a Birchbox for hungry people who like to eat awesome things. Check 'em out!
I’ve always loved marinades, but have never gotten into them as much as I would like to.
My first great experience with them was in college, when I lived off campus with three dudes as obsessed with grilled meats and poultry as I was. I prepped enough chicken for myself and my roommates in a Hawaiian marinade and grilled it up. It was, of course, delicious.
However, I discovered about four days later that I had left one chicken breast in the bag, and it had been sitting in the the back of the fridge in the marinade the entire time. I grilled it for dinner that night, and I can say without reservation that I’ve never had a better piece of grilled chicken. Sweet lord, it was tender, juicy, and amazing.
But since then, my grilling interests over the past decade have turned sharply toward burgers, steaks, and other variations on beef over flame. And while I’m certainly not complaining about beef, I’ve always wanted to go back to chicken and marinades.
I’ve gotten back into them this summer. I used a few store-bought bottles earlier this year to get my feet wet again, but have been experimenting and growing my prowess over the warmer months. (I’m still in the lab, but I’ll have an official Sandwich Enthusiast marinade recipe by fall!)
As I was knee-deep in my work in the marinade sciences, the fine folks at Mouth.com reached out and offered to send me a jar of Sosu Sriracha Ketchup if I could figure out something interesting to do with it.
I was only too happy to oblige. I got the sauce, put it in a bag, and dumped as much chicken in there as I could.
The result was spicy, but not overbearingly so. Sosu’s sauce is certainly on the fiery side, but its ketchup half balances it out quite nicely. And a note of warning — I left my chicken on the fire a touch too long (the recipe below is adjusted for this). I think the sriracha causes the chicken to cook a bit faster than one might expect, so make sure you pay attention when your bird’s over the heat.
I really dug this as a marinade! I think the next time I try it, I’ll throw in a bit of brown sugar as well, to up the sweetness and round out the flavor profile a bit more, but it’s a personal choice more than a necessary one.
Grab a jar of Sosu Sriracha Ketchup here, and get the recipe below.
2 boneless, skinless chicken breasts
½ c of Sosu Sriracha Ketchup
4 slices thick cut bacon
1 tbsp oregano
½ tbsp cinnamon
2 rolls, sliced horizontally
½ c mayonnaise
½ c dijon
2 oz of cheddar, sliced
1 c fresh spinach leaves
6 kirby pickle spears
Place the chicken breasts in a sealable freezer bag with ½ c of Sosu Sriracha Ketchup. Make sure the chicken is submerged entirely — add more sriracha ketchup if necessary.
Let marinate one hour (more if you like it spicier, but keep in mind sriracha is a very strong flavor).
Season bacon with oregano and cinnamon on both sides.
Grill chicken over med-high heat 3 minutes per side, or until internal temperature is 160°F (temperature will continue to rise to 165° at rest), and remove from heat.
Toast rolls, cut side down, over low heat for 30-45 seconds.
Cook bacon in a cast iron pan over med-high heat, flipping frequently, until done (about ten minutes).
Spread mayonnaise over the cut side of the bottom half of the rolls.
Spread dijon over the cut side of the top half of the rolls.
Layer chicken, bacon, and cheddar (if desired) onto the bottom half of each roll.
Top with spinach and top half of roll.
Serve with kirby pickle spears.