sriracha chicken

Awhile ago I saw this post about a chicken recipe that had quite strong reviews. This wasn't just something people liked, they loved it. A few months later, I finally made it. And, people loved it. Loved it so much in fact I've made it twice in the past 2 weeks. It's so easy (assuming you have a food processor) and so delicious. There is some heat, but not too much, and the sauce over rice is dynamite. Make this. Soon.

recipe thanks to sassy radish. I doubled the recipe below each time using a cut up chicken from trader joes which runs around $10 and will easily serve some hungry people.

Apricot-Glazed Sriracha Ginger Chicken
Loosely adapted from Gourmet, June 2009

3 garlic cloves
1 (3-inch) piece peeled ginger, coarsely chopped
2/3 cup peach or apricot preserves or jam
1/3 cup soy sauce
2 tablespoons water
2 tbsp Sriracha
4 bone-in chicken legs (drumstick & thigh) – washed and patted dry

With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop. Add preserves, soy sauce, water, and Sriracha and pulse until sauce is combined. Place sauce and chicken in a plastic bag or bowl and let marinade for an hour or more.

When ready to cook preheat oven to 400 and place chicken in 9x13 pan with sauce. Bake for 35-45 minutes, checking until juices run clear. Spoon sauce over rice. Yum.

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