In my quest to find new recipes for Sunday dinner, I always turn to PINTEREST. It’s the best place to search for recipes, in my opinion. I looked through my Addicted to Chicken board and found a recipe for Honey Sriracha Chicken and decided to try it. I also made cilantro lime rice (recipe will be posted later this week) and asparagus wrapped in bacon. YUM
Recipe after the jump
Honey Sriracha Chicken
2-3 pounds chicken legs, thighs and/or wings. (I used boneless, skinless thighs)
2 tablespoons sriracha sauce
3 tablespoons honey
3 tablespoons soy sauce
2 tablespoons white vinegar
2 teaspoons fresh ginger, grated and peeled (I used ground ginger)
2 teaspoons sesame oil
1 tablespoon vegetable/any neutral flavor oil
½ teaspoon salt
½ black pepper
½ cup fresh cilantro, chopped (optional)
3-4 stalks of scallions, chopped (optional)
1 jalapeno, chopped (optional)
Lime wedges, serve on side
Wash and thoroughly dry the chicken pieces using a paper towel.
Add all the ingredients for the marinade in a large bowl and mix well till they are well combined. Add the chicken pieces and toss well to coat them all with the marinade. Let the chicken marinate for minimum 30-45 minutes at room temperature or in refrigerator if keeping for longer time. Toss the chicken at-least once while marinating.
Pre-heat the oven to 400 degrees F.
In a large baking-dish/baking-sheet place the marinated chicken pieces in a single layer along with all the marinade. Bake until the chicken is cooked through and the sauce is thick, 40-55 minutes. Flip the chicken 1-2 times while baking to ensure even baking.
Once done take out the chicken on serving platter, sprinkle with topping and serve immediately.
The original recipe can be found here. The pictures are much better than mine, but I’m a work in progress.
Hope you enjoy!