Add the soy sauce, sriracha sauce, chopped cilantro and sesame oil, if using, in a ziplock bag or shallow dish.
Stir to combine.
Add chicken and turn to coat.
Refrigerate for about 2 hours.If you are able, agitate the chicken half-way through the marinating time.More time in the marinade is always better, less is possible, but the objective is to give the meat sufficient time to absorb the flavors.
Grill over high heat for 6-7 minutes per side or pan fry over medium high heat for 10 minutes per side. If using bone-in or thick pieces, cook until internal temperature reaches 170 degrees farenheit / 76 degrees celcius.
Remove from heat and serve, sprinkling with toasted sesame seeds and more chopped cilantro.I often will chop the meat and serve it over a salad or with the option to make it into lettuce wraps with shedded carrot, radish, green onion and cilantro dressed with an Asian inspired vinaigrette.If you aren’t counting carbs, then add in ramen noodles or rice.
Note: As this is intended to be an EASY marinade, you can just guestimate the quantities of soy and sriracha, and, of course, increase if you have more that 4 or 5 pieces of chicken, or dial back the sriracha if you don’t want too much spicy heat.