Name: Sriracha Roasted Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Sriracha chile sauce - ½ cup; Soy sauce - ¼ cup; Mirin (Japanese sweet wine) - ¼ cup; Lime juice - ¼ cup; Butter, melted - 2 tablespoons; Brown sugar, or more to taste - 1 tablespoon; Grated fresh ginger root - 1 tablespoon; Chicken thighs, or more to taste - 8; Cooking spray - 8; Chopped fresh cilantro - 2 tablespoons; Lime wedges - 8

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Sriracha Roasted Chicken

1. Sriracha chile sauce - ½ cup

2. Soy sauce - ¼ cup

3. Mirin (Japanese sweet wine) - ¼ cup

4. Lime juice - ¼ cup

5. Butter, melted - 2 tablespoons

6. Brown sugar, or more to taste - 1 tablespoon

7. Grated fresh ginger root - 1 tablespoon

8. Chicken thighs, or more to taste - 8

9. Cooking spray - 8

10. Chopped fresh cilantro - 2 tablespoons

11. Lime wedges - 8

How to cook deliciously - Sriracha Roasted Chicken

1. Stage

Whisk Sriracha chile sauce, soy sauce, mirin, lime juice, butter, brown sugar, and ginger together in a bowl.

2. Stage

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.

3. Stage

Preheat oven to 425 degrees F (220 degrees C). Prepare a baking sheet with cooking spray.

4. Stage

Remove chicken thighs from marinade and shake to remove excess moisture; arrange onto prepared baking sheet.

5. Stage

Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer marinade for 10 minutes.

6. Stage

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).