5 Ingredient Sriracha-Mustard Chicken

August 09, 2017 0 Comments

In today’s recipe we’re making an easy 5-ingredient grilled chicken recipe with a Sriracha-Mustard BBQ sauce. This recipe is really easyto make. We’ll start by seasoning the chicken, cooking it on the grill and then finish it with Luigi’s Sriracha-Mustard sauce.

Grilled Sriracha Mustard Chicken


  • 3 – 4 boneless chicken breasts
  • 2 teaspoons Meat Mitch BBQ Rub or your favorite chicken seasoning
  • ½ cup Fat Bastard Hawgwash BBQ Sauce (or your favorite Kansas City style BBQ sauce)
  • 2 tablespoons Sriracha Mustard (if you don't have this condiment, you can mix Sriracha hot sauce and mustard)
  • 2 tablespoons Ponzu Citrus Sauce
  • 1/3 cup mustard
  • (Optional) 2 tablespoons Kosher Salt for the Dry Brine
  • (Optional) Chopped parsley for garnish

Meat Mitch Rub


  1. I recommend that you always brine chicken breasts. For this recipe, I used a dry brine. Sprinkle 2 tablespoons Kosher salt over both sides of the 3 chicken breasts. Place chicken on a raised rack on a pan, then place in the refrigerator for 5 hours. When ready to grill, remove the chicken from the refrigerator and pat dry with paper towels to remove any excess salt.
  2. Sprinkle the Meat Mitch BBQ rub on both sides of the chicken breasts.
  3. Heat the grill to 400 (or up to 450) degrees F.
  4. Place the chicken on the grill.
  5. While the chicken is grilling, start the sauce by putting the BBQ sauce, Ponzu, mustard and Sriracha sauce in a pan over medium to medium-high heat. Heat for 10 to 15 minutes while stirring.
  6. Grill the chicken breasts until they reach an internal temperature of 165 degrees F. About 10 minutes before the chicken is done, start applying the Sriracha-Mustard glaze.
  7. Remove the chicken from the grill and garnish with chopped parsley.
  8. Let rest for 10 minutes, then serve.

Fat Bastard Hawgwash BBQ Sauce

For the step-by-step recipe instructions, watch our video.

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