Creamy Sriracha Hawaiian Chicken
 
Prep time
Cook time
Total time
 
You and your dinner guests will be completely amazed by this concoction of ingredients for the perfect summer grilling party!
Author:
Serves: 4
Ingredients
  • 4 Tyson boneless, skinless chicken thighs
  • 3 cups of vanilla Greek yogurt
  • 1 cup of sweetened coconut flakes
  • ½ cup of crushed pineapple (no need to drain)
  • 1 TBSP of Sriracha Sauce (or more if you like lots of spice. My kids do not like spice and this is the perfect amount to not be "too spicy.")
Instructions
  1. Rinse and pat dry your chicken thighs and place them in baking dish at least 2" deep.
  2. In a separate bowl, add the coconut, crushed pineapple and sriracha sauce. Mix in the greek yogurt until well blended.
  3. Pour ⅓ to ½ of the mixture over the chicken for a marinade.
  4. Then cover with saran wrap and place in the fridge for at least 30 minutes. The longer the better.
  5. Once set, grill your chicken on a pre-heated to 400 degrees grill.
  6. Grill the chicken for about 8 minutes on each side or until no longer pink inside.
  7. After you have turned the chicken to the second side for the final 8 minutes, put fresh pineapple and red onion on grill too!
  8. Serve over rice pilaf with the extra sauce and grilled pineapple and onion!
  9. AMAZING party in your mouth!
Recipe by The Thrifty Couple at https://thethriftycouple.com/creamy-sriracha-hawaiian-grilled-chicken-with-tyson-chicken-thighs/