Monday, April 1, 2013

Honey Sriracha

What's on the menu this week you ask?

Honey Sriracha Baked Chicken

Prep time
Cook time
Total time

These sweet and spicy chicken thighs are like a cross between roast chicken and hot wings. For the best results, use organic or all-natural chicken.
Serves: 4
  • 4 bone-in Chicken Thighs (about 2 pounds)
  • ¼ cup Sriracha
  • ¼ cup Honey
  • 1 teaspoon Low Sodium Soy Sauce
  • ½ Lime, juiced (about 2 Tablespoons)
  • ¼ teaspoon Ground Ginger
  1. Heat oven to 425*F. Arrange the chicken thighs skin-side up on a baking sheet. Bake 15 minutes.
  2. Meanwhile, mix together the remaining ingredients in a small pan set over medium-high heat. Cook for 3-5 minutes, or until reduced to a thin glaze – a spoon dragged through the sauce should leave a trail in its wake.
  3. Spoon the reduced sauce onto the chicken thighs, covering the skin generously. Return to the oven and cook an additional 15-20 minutes or until the skin is crisp and begins to char and the juices run clear when the thighs are cut into with a knife.
  4. Remove from the oven and tent with foil; let rest 5 minutes before serving.

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