Creamy Sriracha Hawaiian Chicken
Author: Cassie from The Thrifty Couple
Serves: 4
- 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.")
- Rinse and pat dry your chicken thighs and place them in baking dish at least 2" deep.
- In a separate bowl, add the coconut, crushed pineapple and sriracha sauce. Mix in the greek yogurt until well blended.
- Pour ⅓ to ½ of the mixture over the chicken for a marinade.
- Then cover with saran wrap and place in the fridge for at least 30 minutes. The longer the better.
- Once set, grill your chicken on a pre-heated to 400 degrees grill.
- Grill the chicken for about 8 minutes on each side or until no longer pink inside.
- After you have turned the chicken to the second side for the final 8 minutes, put fresh pineapple and red onion on grill too!
- Serve over rice pilaf with the extra sauce and grilled pineapple and onion!
- AMAZING party in your mouth!
Recipe by The Thrifty Couple at https://thethriftycouple.com/creamy-sriracha-hawaiian-grilled-chicken-with-tyson-chicken-thighs/
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