SRIRACHA ROASTED CHICKEN
These awesome roasted chicken thighs are both sweet and spicy!
Provided by monica69
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk Sriracha chile sauce, soy sauce, mirin, lime juice, butter, brown sugar, and ginger together in a bowl.
- Put chicken thighs into a large, resealable plastic bag. Pour the chile sauce mixture into the bag. Squeeze excess air from bag and seal; marinate at least 1 hour to overnight.
- Preheat oven to 425 degrees F (220 degrees C). Prepare a baking sheet with cooking spray.
- Remove chicken thighs from marinade and shake to remove excess moisture; arrange onto prepared baking sheet.
- Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer marinade for 10 minutes.
- Roast chicken thighs in preheated oven for 20 minutes, brush with the reserved marinade, and continue roasting until no longer pink at the bone and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 219.6 calories, Carbohydrate 7.4 g, Cholesterol 77.9 mg, Fat 11 g, Fiber 0.8 g, Protein 19.9 g, SaturatedFat 4.1 g, Sodium 1172.7 mg, Sugar 4.4 g
SRIRACHA-SOY CHICKEN THIGH MARINADE
This is a super easy marinade I use on boneless, skinless chicken thighs. If you leave them whole, grill them. If you don't have a grill, you can stir-fry them with vegetables, like celery and onion.
Provided by kwb
Categories Marinades
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- Whisk together soy sauce, Sriracha, garlic, and cilantro.
Nutrition Facts : Calories 33.2 calories, Carbohydrate 5.8 g, Fiber 1.1 g, Protein 2.3 g, Sodium 2652.5 mg, Sugar 0.6 g
CHICKEN THIGHS WITH SOY-SRIRACHA MARINADE
This is a super quick and easy chicken marinade that could work with any chicken pieces, but I favor using boneless/skinless chicken thighs and cooking them up on the grill. You can also pan-fry, but the post-frying clean up makes grilling more attractive.
Provided by KWB5015
Categories Poultry
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 103.9, Fat 2.7, SaturatedFat 0.7, Cholesterol 57.3, Sodium 2070.6, Carbohydrate 2, Fiber 0.3, Sugar 0.6, Protein 17.4
CAST-IRON SRIRACHA CHICKEN THIGHS WITH VEGETABLES
This is a one-skillet Sriracha chicken dish. I like the concept of one-skillet dishes because it cuts down on time and the flavors seem to meld together well.
Provided by TheElusivePastry
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 3h25m
Yield 4
Number Of Ingredients 22
Steps:
- Whisk honey, soy sauce, Sriracha, lime juice, garlic, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, turning halfway through, for 2 hours.
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Melt butter in a large, cast-iron skillet over medium-high heat. Add chicken, skin-side down, and sear until golden brown, 4 to 5 minutes; this will melt out most of the fat underneath and leave a nice, crispy skin. Flip over and grill for 2 more minutes. Remove chicken to a plate.
- Drain extra fat and oil from the skillet. Add remaining 1 tablespoon butter and let melt. Add onion and garlic to the melted butter and cook, stirring frequently, until fragrant, about 2 minutes. Mix in green beans, potatoes, cherry tomatoes, bell pepper, lime juice, salt, and pepper. Cook, mixing carefully, for 5 minutes.
- Meanwhile, mix Sriracha, brown sugar, honey, and jalapeno in a small bowl until smooth.
- Remove skillet from the heat. Return chicken to the skillet, skin-side up. Pour Sriracha mixture primarily onto the chicken, and a bit onto the vegetables.
- Place the skillet in the preheated oven and roast until potatoes are tender and chicken is completely cooked through, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Garnish with green onion and serve.
Nutrition Facts : Calories 808.7 calories, Carbohydrate 102.5 g, Cholesterol 163 mg, Fat 25.5 g, Fiber 11.3 g, Protein 48.5 g, SaturatedFat 10.1 g, Sodium 4719.5 mg, Sugar 50.9 g
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