Doesn’t this look scrumptious? There are a lot of marinade ingredients, and you have to plan ahead so the chicken can marinate at least two hours — overnight is better — but it’s really tasty and worth the bother. It’s a little like the Sweet & Spicy Roast Chicken recipe I posted in October — but different enough that I thought I’d tell you about this one today.
This dish has a somewhat Asian flavor, due to the Sriracha, soy sauce, garlic and ginger, and a little zing, but it’s not too spicy. If you don’t like spice, add the little more honey. If you like it really zingy, add a little more Sriracha.
The original recipe (from the Detroit Free Press‘s 2015 recipe roundup) calls for cilantro. I didn’t have any cilantro, and we don’t like it much anyway, so I used parsley for the garnish. Cilantro would give it some added flavor.
Ingredients:
2 chicken breasts with skin and 2 wings or 4 chicken thighs *
2 cloves garlic, pressed
2 tsp. grated fresh ginger
1 Tbs. Sriracha hot sauce (or more or less to taste)
2 Tbs. soy sauce
1 Tbs. rice vinegar
1 Tbs. honey
1Tbs. brown sugar
1 Tbs. canola or vegetable oil
1 Tbs. cornstarch
½ cup chopped cilantro or parsley and/or 4 green onions, chopped, optional, for garnish
*double the marinade ingredients to cover a whole cut-up chicken
Directions:
Place the chicken in a sealable plastic bag.
Mix together the rest of the ingredients, except cilantro and green onions, in a small bowl. Pour over the chicken in the bag, seal the bag and marinate in the refrigerator for at least two hours or overnight.
Preheat oven to 375 degrees.
Arrange the chicken pieces in a shallow baking dish. Bake about 30 to 45 minutes, basting occasionally, until chicken is thoroughly cooked.
Arrange on a platter and garnish with cilantro or parsley and/or green onions.
Serves 2
Bobbie's Best Recipes 