Between this marinade and the tender consistency of the chicken, these sandwiches are to die for 🙂
I was shopping this weekend in a high end kitchen store where I can look, barely touch, and not afford. Anyway, there was a honey lime sriracha braising sauce that looked enticing, so I was reading the ingredients, figuring I could make it myself ar home. Voila — here’s my take on it!
Honey Lime Sriracha Marinade and Chicken
- 1/2 c. olive oil
- 5 limes, juiced
- 2 tsp. sriracha
- 3 tsp. honey
- 1/2 tsp. salt
- 1 tsp. pepper
- 3 tbsp. soy sauce
- 1 tsp. garlic powder
- dash of heat — your preference (crushed pepper flakes, cayenne, ghost pepper if you’re a wild person)
- 1/4 c. fresh cilantro, finely chopped
- 1/4 c. white whine (I used pinot grigio)
- 1/2 c. chicken stock
- 4 boneless skinless chicken breasts, left whole
~ Mix all of these ingredients together in a small bowl, making sure so incorporate the sticky ingredients well. Adjust flavors to your liking and feel free to eliminate the white wine if you feel as though there’s enough sweetness already.
~ Pour the marinade over x4 chicken breasts in a 1-gallon bag. Allow to marinate overnight. Very important step. The longer the meat marinades, the deeper the flavors will present!
~ The best part of the Crock-Pot is the ease, amiright??!?! Once everything is put together, it’s easy to throw everything into the Crock-Pot in the morning and leave for work. I dumped the entire content of the 1-gallon bag into my massive 7-qt. Crock-Pot. Totally unnecessarily large….haha. Anyway, I set the time for the chicken to cook for 8 hours on low.
~ When you get home, shred the chicken and allow to continue to soak in the juice/marinade. Add more flavors at this point if you feel it’s necessary. The chicken will resemble pulled pork. It’s s pretty. And it smells like heaven.
~ I served the chicken on these beautiful ciabatta rolls from Pain d’Avignon in Hyannis. It’s this tiny French spot near the airport…blink and you’ll miss it but soooo worth the trip!! I put a little bit of cheddar cheese on the bottom of the bread, put the hot chicken on top of the cheese so it melted slightly, and then topped it with some iceberg lettuce. I served this meal with a veggie pasta salad that I had marinated in wasabi dressing. That recipe will come another day 🙂
Once the sandwich is assembled and your side dish of choice are ready, rock n’ roll with this flavorful and super easy meal 🙂 🙂
I only added so much liquid to this because I was putting it into the Crock-Pot. If you want this to simply be a marinade, eliminate the white wine & chicken broth !