Soy Sriracha Marinated Chicken 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.

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).

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).

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.

SRIRACHA MARINADE

Steps:

• Whisk the marinade ingredients together in a large bowl. Marinade for 4-6 hours.
• Note 1: After marinating, discard marinade and season meat with salt and pepper to taste.
• Note 2: Reserve a little of the freshly made marinade to brush during grilling.