SRIRACHA-GLAZED CHICKEN
Make this recipe with chicken wings for a crowd-pleasing game-day appetizer; make it with drumsticks for a simple weeknight dinner.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- In a glass baking dish, whisk together soy sauce, vinegar, Sriracha sauce, sugar, ginger, and sesame oil. Add chicken and toss to coat. Marinate 30 minutes, tossing halfway through.
- Preheat oven to 475 degrees. Bake until chicken is cooked through and sauce thickens, 30 minutes, flipping chicken halfway through.
Nutrition Facts : Calories 360 g, Fat 16 g, Protein 47 g
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
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