Chicken Thighs With Soy Sriracha Marinade Food

SOY SRIRACHA MARINATED CHICKEN

Steps:

• Mix together the soy sauce and Sriracha sauce and pour over chicken. Marinate in the refrigerator 30 minutes to 2 hours, turning once.
• Remove chicken from marinade and grill over medium-high heat for 10 minutes, or until cooked. (or bake as you would any chicken of the same type, basting with sauce throughout cooking- 20 to 30 minutes for boneless chicken, 45 minutes for bone-in chicken)
• TO MAKE POURABLE SAUCE: Meanwhile if you'd like a pourable sauce for the table, pour the used marinade into a small saucepan and bring to a boil over medium-high heat and boil for 10 minutes. Alternately, just mix up more sauce to pass and throw out the marinade.

GRILLED SOY-BASTED CHICKEN THIGHS WITH SPICY CASHEWS

Steps:

• Heat oven to 300 degrees. Combine cashews and Sriracha sauce in a small bowl and stir until nuts are coated. Line a small baking pan with foil and spread the coated cashews out on it, then place in the oven and bake until nuts are dry, approximately 20 minutes. Carefully remove the nuts from the foil and let cool, then chop roughly and set aside in a small bowl.
• Meanwhile, in a large bowl, whisk together sesame oil, 1/2 cup soy sauce, the hoisin sauce and the black pepper, and hot sauce if using. Add chicken thighs and stir to coat. Refrigerate until ready to cook.
• For the basting sauce, combine the remaining 3 tablespoons soy sauce, the brown sugar and the ginger in a small bowl, and whisk until the sugar has dissolved.
• When you are ready to cook the chicken, build a fire in a charcoal grill, leaving about 1/3 of the cooking space free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one burner to high, leaving the others off, then lower cover and heat for 15 minutes.)
• Using tongs, remove chicken thighs from marinade and cook, directly over the coals, turning every few minutes, until they are well-browned but not crusty, approximately 8 to 10 minutes. Then, using a pastry brush, begin to baste them with the soy, ginger and sugar mixture, until they develop a lacquer, an additional 8 to 10 minutes, again turning every few minutes. (If chicken threatens to burn, place it over the part of the grill without coals.)
• Transfer chicken to a warmed platter, sprinkle with the chopped cashews, the scallions and the cilantro, and serve.

HONEY-AND-SOY-GLAZED CHICKEN THIGHS

Steps:

• Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
• On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
• Drizzle the chicken with the remaining glaze and serve with lemon wedges.

SRIRACHA ROASTED CHICKEN

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).

SRIRACHA HONEY CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk Sriracha sauce, honey, butter, garlic powder, onion powder, Italian seasoning, salt, and black pepper together in a small bowl.
• Place chicken in a baking dish. Pour Sriracha mixture over the chicken and turn to coat chicken completely.
• Cook in the preheated oven until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN THIGHS WITH SOY-SRIRACHA MARINADE

Steps:

• Add the soy sauce, sriracha sauce, chopped cilantro and sesame oil, if using, in a ziplock bag or shallow dish.
• Stir to combine.
• Add chicken and turn to coat.
• Refrigerate for about 2 hours. If you are able, agitate the chicken half-way through the marinating time. More time in the marinade is always better, less is possible, but the objective is to give the meat sufficient time to absorb the flavors.
• Grill over high heat for 6-7 minutes per side or pan fry over medium high heat for 10 minutes per side. If using bone-in or thick pieces, cook until internal temperature reaches 170 degrees farenheit / 76 degrees celcius.
• Remove from heat and serve, sprinkling with toasted sesame seeds and more chopped cilantro. I often will chop the meat and serve it over a salad or with the option to make it into lettuce wraps with shedded carrot, radish, green onion and cilantro dressed with an Asian inspired vinaigrette. If you aren't counting carbs, then add in ramen noodles or rice.
• Note: As this is intended to be an EASY marinade, you can just guestimate the quantities of soy and sriracha, and, of course, increase if you have more that 4 or 5 pieces of chicken, or dial back the sriracha if you don't want too much spicy heat.