Riff Raff Chicken Riff Raff Chicken Photo by Colette Dean -- Grilled Riff Raff Chicken awaits dinner guests at the apartment of LSU students Logan Samuel, Riley Dean and Zack Weilenman. The spicy chicken recipe gets its kick from Sriracha hot chili sauce. Riley Dean July 24, 2013 Comments Riff Raff Chicken Serves 6 to 8. Recipe is by Riley Dean. 4 lbs. boneless, skinless chicken thighs 2 heaping tbls. fresh cilantro, chopped 2 tbls. olive oil 2 tbls. white vinegar 2 tbls. Sriracha hot chili sauce Juice of 1 lime ¼ tsp. black pepper ½ tsp. garlic powder ½ tsp. salt ½ cup water 1. Tenderize chicken thighs by using a fork to poke holes in them. Place thighs in gallon-sized resealable plastic bag and add remaining ingredients. Seal, then knead bag to mix well. Refrigerate for at least 30 minutes. 2. Preheat ceramic charcoal grill to 500 degrees. Place thighs on grill and sear for 2 minutes on each side. Cook at 350 degrees until done, about 8 to 10 minutes. Meat temperature should be 165 degrees Let sit for 2 to 3 minutes before serving. Chicken is good served with Sriracha sauce on the side.