Wednesday, February 12, 2014

Sriracha Chicken Thighs

Jeff's a big fan of anything spicy and I know how much he likes sriracha sauce, so the other night for dinner, I decided to make him some sriracha chicken thighs.  Personally, I can't tell you what it tasted like, because it isn't my type of meal (for one thing, I'm not a big fan of chicken thighs, and for another, I don't really care for sriracha sauce), but Jeff tells me that the thighs turned out fantastic.  Therefore, I'm going to take his word and share the recipe.

Here it is!

Sriracha Chicken Thighs

10 chicken thighs, skin on
Juice of 1 ½ - 2 oranges
1-2 TBSP. Sriracha sauce, depending on how hot you like it (I added a little more)
1 tsp. honey
3-4 TBSP. red onion, finely chopper
Dash of salt
Chopped parsley
Sesame seeds

Preheat oven to 400 degrees and line a baking sheet with aluminum foil; set aside.

In a small bowl stir together the orange juice, sriracha sauce, honey, onion, and salt.  Taste to see if it’s too hot, or not hot enough.  If you want it hotter, add more sauce.  If it’s too hot, add a little more honey. (I just had to guess and hope it wasn’t too hot, because I’m not a fan of sriracha sauce)

Place the chicken thighs in a large ziplock bag and add in half the prepared sauce.  Seal the bag and toss around until the chicken pieces are coated.  Put the bag in the refrigerator and allow it to marinate for 30-40 minutes.

Once the chicken is ready, remove the thighs from the bag and place onto the prepared baking sheet.  DO NOT discard the marinade; you’ll be using it in a minute.  Place the baking sheet in the oven and allow the chicken to cook for 20 minutes.

While the chicken is cooking, prepare the glaze.  In a small sauce pan, over a medium-high heat, add in the leftover marinade with about 4-5 TBSP. of water.  This way, it can boil longer.  Once the marinade has appeared to reduce in size, add in the remainder of the original marinade and reduce in size again.  This will take a few minutes, so be patient and don’t give up.  By the time that it’s done, it will no longer be runny, but shouldn’t be quite as thick as jam.

When the chicken is done cooking, flip the thighs over and cook again for about another 15 minutes.  The skin should appear nice and brown.  When the additional 15 minutes are up, remove the chicken, spread on the glaze, and then place the chicken back in the oven for another 5 minutes.

After that, remove the chicken from the oven, sprinkle on the sesame seeds and chopped parsley, then serve.

Source: Boh Logging


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