Sriracha Pineapple Chicken


  • 1/4 cup Honey
  • 1/8 cup BBQ Sauce 
  • 1/4 cup Dijon Mustard
  • 1/4 cup Pineapple Juice
  • 1/8 cup Sriracha 
  • 4-6 Chicken Legs 

1. In a sauce pan, add all wet ingredients and bring to a simmer. Stir well. Remove from heat. 

2. Once the mixture is cooled pour into a large ziplock bag with 4-6 pieces of chicken legs. 

3. Let them sit in the marinade in the fridge for 30 minutes. 

4. Throw them on the grill! I bought sliced pineapples. Get some grill marks on those, and place them on top of the chicken once it is all done. Enjoy!

Shout out to Plain Chicken on Pinterest for the original recipe! I changed the amount of BBQ sauce (less) and Sriracha (less). 

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