Add the chicken to a room temperature non stick pan in a single layer with any bits of fat facing. This recipe takes breakfast for dinner to a whole new level. Pour maple sriracha mixture over the chicken. Wood chips or chunks for smoking if using the latter soak in water for 30 minutes then drain ingredients. Marinate for at least 15 minutes to 24 hours in the ice chest.

Just make sure that you keep the grill closed most of the time. Place cubed chicken breasts in a large resealable plastic bag. Place cubed chicken breasts in a large resealable plastic bag. Marinate chicken in buttermilk salt and pepper for at least 30 minutes and up to an hour. Place chicken in a baking dish.

Place chicken breasts on a lined baking sheet and bake in oven for about 15 minutes or until the chicken reaches 175 f in the center. These chicken nuggets are crispy on the outside and tender on the inside with a hint of sweetness. Mix together the potato flakes flour paprika salt and pepper in a pie plate. Whisk together soy sauce maple syrup and sriracha sauce. Pour over the top of the chicken and massage into the chicken.

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Once the chicken is done marinating soak wooden skewers in water for 10 minutes. For this recipe i marinated four chicken breasts in a mixture of no cholesterol canola oil mayonnaise sriracha maple syrup and honey for four hours then grilled them over medium high heat until they reached 165 degrees about 15 minutes. Personally i prefer boneless skinless chicken thighs but thin breasts would certainly work too. Serve waffles topped with chicken and drizzled with the sriracha syrup. Stir in the sriracha until thoroughly mixed.

Whisk together soy sauce maple syrup and sriracha sauce. Pour over the top of the chicken and massage into the chicken. Combine the maple syrup soy sauce sriracha white wine and ginger in a bowl and stir together. Turn and coat thoroughly. Just chicken maple syrup soy sauce and sriracha.

Mix syrup and sriracha together and set aside. Bake in the preheated oven until chicken is no longer pink in the center and juices run clear 15 to 20 minutes. Mix the syrup soy sauce and sriracha together to make a sauce and marinade. Makes 12 legs serving 4 to 6 as a main course equipment. We made a sauce of equal parts maple syrup and sriracha 2 tablespoons maple syrup and 2 tablespoons sriracha which gave those that wanted heat a perfect sauce.

In a small measuring cup measure out your syrup. Mix sriracha sauce maple syrup melted butter garlic powder salt and pepper together in a small bowl. Marinate for at least 4 hours in the refrigerator. Oh and the syrup must be 100 pure maple syrup not the processed stuff. In a small measuring cup measure out your syrup.

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Oh and the syrup must be 100 pure maple syrup not the processed stuff. Mix syrup and sriracha together and set aside. Whisk together soy sauce maple syrup and sriracha sauce. Once the chicken is done marinating soak wooden skewers in water for 10 minutes. Place chicken breasts on a lined baking sheet and bake in oven for about 15 minutes or until the chicken reaches 175 f in the center.

Marinate for at least 4 hours in the refrigerator. Just make sure that you keep the grill closed most of the time. Add the chicken to a room temperature non stick pan in a single layer with any bits of fat facing.