Creamy Sriracha Hawaiian Grilled Chicken with Tyson Chicken Thighs

This is a sponsored conversation written by me on behalf of Tyson Foods, Inc. The opinions and text are all mine.

I love summer cooking. But I also love summer flavors any time of the year.

My family loves anything coconut, pineapple or tropical like. We make a lot of meals with a sweet and tangy flavor twist up. It’s just something we love.

Well, with Labor Day around the corner, it is usually the day to have one last summer hoorah and we wanted it to be super stellar – to be legendary and memorable in our mouths.

This isn’t just any ol’ grilling party recipe. This is epic! Why? Because the flavors and blends of ingredients are creamy, fruity, spicy and rich. It’s completely amazing.  I use Tyson® Fresh Boneless Skinless Chicken Thighs from Walmart for juicy, high quality grilling chicken. They are 100% all natural, with no hormones administered or artificial ingredients. They are also fresh, not frozen, so they are great for grilling!

When you cut into your Tyson® Fresh Boneless Skinless Chicken Thigh, it will be nice and juicy due to the spicy, tropical, creamy marinade that engulfs the chicken – then when you take a bite of it topped with the sauce on a bed of homemade rice pilaf, a party will ensue in your mouth. You will not want it to end!

If there is any grilling labor going on this weekend – this is it! You will be utterly amazed at how good this tastes.

I call it Creamy Sriracha Hawaiian Chicken. I like to serve it with rice pilaf. I make my own with toasted almonds and flax seeds and sometimes a bit of toasted coconut.

Along with the pilaf, grilled pineapple and grilled red onions make for a perfect side combination.

How to make Creamy Sriracha Hawaiian Grilled Chicken Thighs

Ingredients for the Grilled Chicken:

• 4 Tyson® Fresh Boneless Skinless Chicken Thighs
• 3 cups of vanilla Greek yogurt
• 1 cup of sweetened coconut flakes
• 1/2 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.”)

How to make the grilled chicken:

• Rinse and pat dry your and place them in baking dish at least 2″ deep.Tyson® Fresh Boneless Skinless Chicken Thighs.
• In a separate bowl, add the coconut, crushed pineapple and sriracha sauce.

• Mix in the Greek yogurt until well blended.
• Pour 1/3 to 1/2 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!

And that, my friends, is how you throw a Labor Day party. 🙂

Print the recipe below:

See more recipes in our Recipe Art Gallery

Find Legendary Recipes for All Star Grilling at: WWW.LEGENDSATTHEGRILL.COM/WALMART