Sweet Sriracha Chicken Breasts Food

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.

SWEET SRIRACHA CHICKEN BREASTS

Steps:

• Preheat oven to 425F. Line a baking pan with aluminum foil/parchment paper for easy clean up. Place chicken into pan and season with salt and pepper.
• Combine all the sauce ingredients. Pour about half the mixture onto the chicken breasts. Place into oven and bake for 15 minutes.
• Remove from oven, pour remaining sauce on top, and place back into oven. Lower temperature to 375F and bake for another 10 minutes or until chicken reaches 160F internally (you may need another 5-10 minutes on top of that for bone-in breasts!)
• Serve over rice!

SWEET SRIRACHA CHICKEN

Steps:

• Heat olive oil in a large skillet over medium heat. Saute onion and garlic in hot oil until onion softens, 5 to 7 minutes.
• Increase heat to medium-high, add chicken to onion mixture, and cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 10 minutes.
• Stir water, soy sauce, and Sriracha sauce into chicken mixture. Reduce heat to medium, cover the skillet, and cook for 30 minutes. Stir marmalade into chicken mixture, bring to a simmer, and cook until chicken is tender and falling apart, about 15 minutes more.

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).