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4 boneless skinless chicken breast, or 8 boneless thighs
2 cloves garlic, minced
1/2 tsp ground ginger
2 Tbsp soy sauce
2 Tbsp apple cider vinegar
1 Tbsp sriracha sauce
1/4 cup sweet thai chili sauce
2 Tbsp honey
1 lime (optional)
2 green onions (for garnish)
Combine garlic, ginger, soy sauce, apple cider vinegar, sriracha sauce, chili sauce, and honey in a medium bowl. I doubled the recipe because I was cooking for a crowd!
Fillet the chicken if you are using breasts – or, you can place them (one by one) in a large ziplock bag and pound them flat using a rolling pin or mallet. This makes them cook a little faster on the grill, which helps when grilling with a sweet sauce that can char.
Place the chicken in a large glass casserole dish (or in a large ziplock bag) and pour 3/4 of the sauce over the top. Reserve 1/4 for brushing on the chicken at the end.
Cover the chicken and refrigerate for 2-3 hours or up to 6 hours.
When it’s time to grill the chicken, oil the grill and place the chicken breasts on the grill and cook on medium heat until they are cooked through. It’s takes around 15-20 minutes, being sure to flip them!
When the chicken is nearly done cooking, brush the reserved sauce over them.
Top with green onions and a squeeze of lime and serve!