This was an unexpected dish, but I do NOT regret it one bit. We were supposed to have sriracha grilled shrimp for dinner, but the seafood place we get our fresh stuff from was for some reason closed...ON A FRIDAY! So I more or less dug around in my kitchen and the internet, and after googling the different ingredients I had, eventually mashed together this recipe, a child of many others. (haha). And OH. MY. GOSH. This dish turned out absolutely AMAZING. So shocked. So satisfied.
- 1-2 lbs Chicken thighs
- 1/3 cup Sriracha sauce
- 3 tbsp Honey
- 3 tbsp Soy sauce
- 2 tbsp White vinegar
- 1 tbsp Fresh grated ginger (TOTALLY worth using fresh, but if you must use dried add an extra tbsp!)
- 1 tbsp Sesame oil
- 1 tbsp Toasted sesame seeds
- 1-2 tsp Black pepper
- Large handful of fresh cilantro
- 1/4 cup Chopped scallions (green onions)
- 1/2 Sliced and deseeded jalapeno (it's spicy enough with the sriracha!)
- Some lime wedges (DO NOT FORGET ME! The lime brought the whole thing together!)
- Wash chicken, dry with paper towels, and mix in a bowl with the first half of ingredients (chicken-pepper)
- Cover with plastic wrap and let marinate in fridge all day or on the counter for an hour. (It's safe!)
- Preheat your oven to 400 F, or fire up your grill!
- Place in baking dish or on prepped/oiled grill and cook for about 45min until cooked (turn pan 180 degrees halfway through). The grill won't take nearly as long***
- Serve with some steamed or roasted broccoli, or any other veggies you desire!
Tips:
- The longer you let it marinate, the better!
- The measurements for any ingredient can be adjusted for personal taste. In my case, I NEVER measure pepper, I just grind a ton all over it haha.
- You can always add stuff in, but you can't always take it out!
- Any topping or side works just fine
- Any part of the chicken would work as well. I'm typically a breast lover, but thighs just seemed right for this flavorful recipe. Wings would've been just to much work for me to eat right now haha.
- Turning the pan 180 degrees when cooking AND baking can be essential to even cooking, especially if you have a conventional oven. A lot of ovens have 'hot spots', so turning it around makes for even cooking. :)
- LET THE MEAT REST AFTER COOKING/BEFORE EATING!
- ALSO! This can be made vegetarian friendly! (Look below)
For my veggie lovers:
- Combine the frist half of ingredients into a small pot and simmer until thickened
- Stir fry some firm tofu and/or veggies and pour sauce on top
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