Recipe By Will Lee
Published Dec 2nd
The Sriracha Chicken Marinade
Prep 5m Cook - Additional - Ready In 5m
Servings 3 1/4 cups Calories 53.7

I whipped this up one night for an overnight chicken leg quarter marinade. It changed my life.

Recipe Ingredients

  • 1 ¾ cups sriracha sauce (such as Huy Fong Foods®)
  • 1 ¼ cups apple cider vinegar
  • 3 tablespoons maple syrup
  • ½ teaspoon ghost pepper hot sauce

Cooking Directions

  1. 1 Mix sriracha sauce, apple cider vinegar, maple syrup, and hot sauce together in a large bowl or bottle.

Nutrition Facts

  • Calories 53.7
  • Carbohydrate 10.6 g
  • Fiber 1.8 g
  • Sodium 2232.7 mg
  • Sugar 4.6 g

Chef's Notes

This fits and mixes very well in a standard 28-ounce sriracha bottle; I typically brine chicken things or leg quarters for 1 to 2 hours, then marinate it in this sauce for 2 hours. After that, it's off to the grill, low and slow until it's nice and crispy.


  1. The Sriracha Chicken Marinade Haiku: "I love sriracha. And I love it on bock-bock. But this was ho-hum." I liked the ease of this recipe and having the ingredients available. I guess knowing how much of it to use on what amount/weight of chicken would've been helpful because I marinated two chicken breasts with approximately - Read more ...
  2. I wanted to give this a test run before using 1 3/4 cups of Sriracha so I scaled the recipe down. I didn't realize until just now that the ratio of Sriracha to vinegar changes a great deal when doing this. It still turned out great but would have been a lot thicker if I - Read more ...