Tuesday, June 29, 2010
Spicy Sriracha Chicken
This recipe made me a Sriracha evangelist. Sriracha, if you've never tried it, is that fiery red Asian hot sauce that comes in the clear plastic bottle with a rooster on the front. I have to admit I was intimidated by it before making this (a deep seated fear of roosters or Hitchcockian reaction to the color? We'll never know.)
Well thanks to my friend Jenn and her incredible recipe - I finally tried it and promptly fell in love. Sriracha and I are getting married next Tuesday. I've mentioned Jenn's blog - Jenn's Food Journey - before. She is the queen of grilling and marinades and updates more than The Pioneer Woman herself. If you're ever at a loss for something to put on the grill, head over to Jenn's and she'll set you up.
Jenn actually used this as a basting sauce for grilled chicken but I decided to bake mine because it was too hot to go outside and grill. You can add any veggies you like (or omit them) as well as use pretty much any kind of meat (though if I were to marinate steak or pork chops I'd grill them.)
FYI - the movers come in the morning. Next time we speak I'll be in my new home (and back home) in Austin!
Spicy Sriracha Chicken
* Adapted slightly from Jenn's Food Journey
couple dashes garlic powder
3 Tablespoons unsalted butter, melted and cooled
1/4 cup Sriracha Hot Chili Sauce
1 tablespoon lime juice
2 teaspoon honey
2-4 skinless, boneless chicken breasts
1 large hothouse tomato, cut into thick slices, optional
1 cup sliced mushrooms, optional
salt and pepper
Mix the garlic powder, melted butter, Sriracha, lime juice, honey, and a pinch of salt in a small bowl with a whisk or fork until all is dissolved and well blended. Add the marinade to a large sealable plastic bag. Add in the chicken, moving around to make sure every bit is coated. Seal and refrigerate overnight, turning once if you remember.
Preheat the oven to 375 (350 if your oven runs hot) and remove the chicken from the fridge to take the chill off setting aside. Grease a medium glass or ceramic baking dish with cooking spray. Carefully transfer the marinade and chicken to the dish, distributing it evenly around. Add in the cut up tomato and sliced mushrooms. Lightly season them with salt and pepper and drizzled with a little olive oil. Cover with aluminum foil and bake for 20 min. Uncover and bake another 10-15 minutes, just until the chicken and veggies are cooked through. Serve with rice.