Reaper Maple Chicken Marinade
This recipe is simple and so delicious! This chicken is juicy and full of flavor.
Ingredients
2 tsp. garlic, minced
2 tsp. Sriracha, or Two Heads Music City Heat
1 ½ Tbsp. Two Heads Reaper Maple Syrup
2 Tbsp. soy sauce
2 Tbsp. Duke’s mayo
3 Tbsp. rice vinegar
Salt and ground black pepper to taste
2 lbs. chicken, skinless
Directions
In a small bowl, mix garlic, Sriracha, Reaper Maple Syrup, soy sauce, mayo, and rice vinegar.
Place chicken in a gallon-sized baggie and add marinade. Seal the bag and massage into the chicken. Refrigerate about 4 hours.
Before cooking, let chicken warm about 30 minutes at room temperature and preheat the grill.
Place chicken on the hot grill and cook until lightly browned before turning. Once both sides are cooked, turn every two minutes until centers reaches an internal temperature of at least 162ºF.
Allow meat to rest about 5 minutes after cooking. The chicken will hold the heat, raising the temperature to about 165ºF—preventing the chicken from drying out.
