Sunday, May 12, 2013

Honey Sriracha Chicken

Since Ive made this twice, I figure I should probably document it?

  • 2-3 pounds chicken legs, thighs and/or wings.
  • Marinade –
  • 2 tablespoons sriracha sauce
  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 2 tablespoons white vinegar
  • 2 teaspoons fresh ginger, grated and peeled
  • 2 teaspoons sesame oil
  • 1 tablespoon vegetable/any neutral flavor oil
  • ½ teaspoon salt
  • ½ black pepper
  • Topping-
  • ½ cup fresh cilantro, chopped (optional)
  • 3-4 stalks of scallions, chopped (optional)
  • 1 jalapeno, chopped (optional)
  • Lime wedges, serve on side
  1. Wash and thoroughly dry the chicken pieces using a paper towel.
  2. In a large non-reactive bowl add all the ingredients for the marinade 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 30-45minutes at room temperature or in refrigerator if keeping for longer time. Toss the chicken at-least once while marinating.
  3. Pre-heat the oven to 400 degrees F.
  4. 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, 40-55minutes. Flip the chicken 1-2 times while baking to ensure even baking.
  5. Once done take out the chicken on serving platter, sprinkle with topping and serve immediately.

My only tip would be to maybe spray your dish before putting all the crap in it. My glass dish got all kinds of gunk on it.