Sriracha Glazed Chicken Food

HONEY SRIRACHA CHICKEN SKEWERS

Steps:

• Cut the chicken into 2cm / 4/5" cubes.
• Mix Marinade ingredients together in a bowl until smooth.
• Transfer 4 tablespoons of the Marinade into a small bowl ("Reserved Marinade", to use for basting).
• Add chicken into the bowl with the remaining Marinade. Mix to coat and set aside for 20 minutes to marinade (up to overnight). (Note 3)
• Thread chicken onto skewers, discard marinade in the bowl. I used 14 small ones about 18cm/7" long, 4 pieces of chicken on each.
• Heat oil on a BBQ or skillet over medium heat. Place skewers on the BBQ and cook the first side for 2 1/2 minutes, then turn the skewers.
• Baste the COOKED side that is now facing up generously with the reserved Reserved Marinade. After 2 1/2 minutes, turn the skewers and quickly baste the other side generously with the Reserved Marinade. Turn immediately. Cook for just a few seconds, then transfer to a plate. (Note 4)
• Baste the skewers on the plate one more time with the Reserved Marinade, then serve.
• I served mine with Cilantro/Coriander Lime Rice (Note 5)

HONEY GARLIC SRIRACHA CHICKEN

Steps:

• In a shallow bowl, mix the honey, Sriracha, garlic, rice wine vinegar, soy sauce and lime juice together until well combined. Spoon 4 tablespoons of marinade out of the bowl and reserve to use for later as a dipping sauce.
• Cover with plastic wrap and marinade chicken for a minimum of 30 minutes to 2 hours (if time allows), in the refrigerator.
• Heat 2 teaspoons of oil in a nonstick pan or cast iron skillet (or grill pan) over medium heat. Sear the chicken in two batches (I do 3 thighs per batch), on both sides along with any sauce leftover in the bowl, until the chicken is cooked through and no longer pink in the middle; the skin is crisp and golden browned, and the underside is charred slightly (chicken will char slightly due to the honey). Transfer chicken to a warm plate, tent with foil and allow to rest for 5 minutes.
• OPTION A: Add the reserved sauce to the hot pan to warm through on medium heat, stirring occasionally while mixing all of the pan juices through the sauce.
• OPTION B: Do not add the sauce to the pan. Serve chicken with remaining pan juices left over in the pan, and pour reserved sauce over each chicken (this option ensures a slightly spicier end result).
• Serve chicken immediately along with the sauce. Garnish with sliced green onion, sesame seeds and lime wedges. Serve with steamed veggies, over rice or noodles.

SRIRACHA-GLAZED CHICKEN

Steps:

• In a glass baking dish, whisk together soy sauce, vinegar, Sriracha sauce, sugar, ginger, and sesame oil. Add chicken and toss to coat. Marinate 30 minutes, tossing halfway through.
• Preheat oven to 475 degrees. Bake until chicken is cooked through and sauce thickens, 30 minutes, flipping chicken halfway through.

SRIRACHA-GLAZED CHICKEN AND ONIONS OVER LONG-GRAIN RICE

Steps:

• Prepare rice omitting salt and any oil and garnish with parsley when finished cooking and fluffed.
• While rice is cooking, combine hoisin, ketchup and Sriracha in a small bowl.
• Heat oil in large non-stick skillet over medium-high heat.
• Add onion; sauté 3 minutes or until tender.
• Add ginger, garlic and curry (if using) and chicken; sauté for 6 minutes or until chicken is done.
• Stir in hoisin mixture; cook 1 minute, tossing to coat.
• Sprinkle with your choice of chopped nuts.
• Serve over rice and enjoy!

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).