Grilled Chicken with Sriracha Almond Sauce
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
Grilled chicken with Sriracha almond sauce has all the flavor of traditional pad Thai with a suped up, peanut-free sauce that tastes even better than the original!
For the grilled chicken
  • 4 boneless skinless chicken breasts (about 6-8 ounces each)
  • salt and pepper
For the Sriracha Almond Sauce
  • ½ cup Blue Diamond Sriracha Almonds
  • 1 tablespoon fresh lime juice
  • ½-1 tablespoon honey (please use real honey and not the kind from a bear)*
  • ½ tablespoon coconut aminos (or gluten-free soy sauce, or regular soy sauce)
  • 1 teaspoon Sriracha*
  • water, as needed
  • pinch cilantro
For topping
  • Fresh cilantro
  • Thinly sliced green onion
  • Chopped Sriracha almonds
  1. To make the grilled chicken, season chicken with salt and pepper. Preheat grill to 350 and cook chicken until juices run clear, about 5 minutes per side.
  2. To make the Sriracha almond sauce, place almonds in your food processor or high quality blender and blend. Almonds will break down into very small pieces, then eventually they will form into a ball. This may take up to 10 minutes. Make sure to turn your food processor off and scrape down the sides every few minutes.
  3. Once almonds are broken down into a ball, keep food processor running and stream in lime juice, honey, coconut aminos, and Sriracha.
  4. Once those are incorporated (it will still resemble a ball more than a sauce), very slowly (about 1 tablespoon at a time) stream in water until the sauce has reached your desired consistency. I used about ¼ cup water. If you like a thinner sauce, feel free to add more--it won't dilute the flavor.
  5. Once sauce has reached your desired consistency, scrape down the sides again and blend in cilantro.
  6. To serve, topped grilled chicken with sauce then top with fresh cilantro, green onions and extra chopped Sriracha almonds.
  7. Leftover sauce should be stored separately from chicken and can be stored in the refrigerator in an airtight container for up to one week. Sauce will thicken to more of an almond butter texture when refrigerated, when serving again, you can heat it up in the microwave to thin, and also add more water if desired.
*The Sriracha almonds add their own sweetness. If you don't like a lot of sweetness, you can either omit the honey and then taste, or start on the low end, then taste and add as you wish.
*Feel free to add more/less Sriracha depending on desired taste and heat level.
Recipe by Ari's Menu at