The Sriracha Chicken Marinade Food

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).

SPICY SRIRACHA CHICKEN

Steps:

• Stir together tomato paste, broth, Sriracha, honey, lime juice and garlic in 12-inch skillet; add chicken and sprinkle with salt.
• Bring tomato mixture to a boil over medium-high heat. Reduce heat to medium-low, cover and cook 5 minutes. Turn chicken over; cook 5 minutes more or until chicken is no longer pink in centers (165°F).
• Sprinkle with green onions and serve with hot cooked rice, if desired.

HONEY, LIME & SRIRACHA CHICKEN SKEWERS

Steps:

• In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour ½ cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your drizzling sauce).
• Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator for at least 6 hours or overnight.
• Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
• Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes. (Keep an eye on it -- if they are browning too quickly, turn the heat down.) Transfer the skewers to a platter. Warm up the reserved marinade in the microwave and either drizzle it over top or pass it alongside. Scatter the chopped cilantro over top and garnish the platter with lime wedges and cilantro sprigs, if desired.

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.

GRILLED SRIRACHA BARBECUE CHICKEN

Steps:

• In a non reactive bowl combine the shallots, brown sugar, lime juice, soy sauce, garlic, and sesame oil to make the marinade.
• Add the to a large ziploc bag and add the chicken thighs. Refrigerate for at least 3 hours, overnight is even better.
• Preheat the grill on high.
• Meanwhile, combine the ketchup, Sriracha, honey, ginger, and vinegar to make the Sriracha barbecue dipping sauce. You can also just mix barbecue sauce with Sriracha for a quicker version.
• Grill on high for 4-5 minutes on each side, keeping the grill closed.
• Serve with the Sriracha BBQ sauce.

THE SRIRACHA CHICKEN MARINADE

Steps:

• Mix sriracha sauce, apple cider vinegar, maple syrup, and hot sauce together in a large bowl or bottle.

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.

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.

SPICY SRIRACHA FRIED CHICKEN

Steps:

• Place chicken in a resealable plastic bag set in a shallow dish. Pour 1/2 cup sriracha sauce over chicken. Seal bag; turn to coat chicken. Marinate in refrigerator 1 to 24 hours, turning bag occasionally.
• Drain chicken, discarding marinade. In another plastic bag combine corn flakes, flour, salt, and pepper. Add chicken, a few pieces at a time, shaking to coat.
• In a 12-inch heavy skillet heat 1/2 inch oil over medium-high to 350°F. Reduce heat to medium. Add chicken; cook 12 to 15 minutes or until browned, turning occasionally. Drain on paper towels. If chicken is not done (at least 175°F), place on a foil-lined baking sheet and bake in a preheated 350°F oven 8 to 10 minutes.
• Meanwhile, for dipping sauce, in a small bowl combine remaining ingredients. If desired, cover chicken and sauce separately and chill up to 24 hours.

SRIRACHA MARINADE

Steps:

• In a mixing bowl, add all ingredients and stir to combine.
• Use immediately as a marinade for steaks pork, or chicken, or try it as a dipper.

HONEY SRIRACHA CHICKEN

Steps:

• Whisk the marinade ingredients together in a large bowl or freezer bag. Remove 1/4 cup (to use later to baste chicken). Add chicken to marinade, turn to coat, cover and marinate in the refrigerator 4-8 hours.
• When ready to cook, let chicken sit at room temperature for 15-30 minutes.

HONEY SRIRACHA CHICKEN

Steps:

• In a small-medium sauce pan, combine the 1 cup of water, sriracha, soy sauce, garlic, sugar, and honey and stir. Bring mixture to a boil over medium heat.
• Whisk together the 2 tablespoons corn starch and remaining 2 tablespoons of water until dissolved. Add to sauce pan and stir until thickened. Reduce heat to low.
• Add diced chicken and 1/3 cup corn starch to a large plastic bag. Seal the bag and shake to coat chicken. Drizzle a large pan or skillet with oil over medium heat. Add chicken and sauté until browned and chicken is cooked through.
• Add the sauce and stir to coat. Sprinkle with crushed pepper flakes if desired and serve over warm rice.

HONEY SRIRACHA CHICKEN MARINADE

Steps:

• Begin by mixing the Sriracha, coconut aminos, honey, grated ginger root and salt in a bowl until well combined. Set aside.
• Use a fork to puncture each chicken leg (or whatever part you are using) 4 to 6 times.
• Use 2 gallon-size ziplock bags and place half of the chicken and half of the marinade in each. Seal and toss until chicken is well coated. Refrigerate and marinate for 8 to 24 hours.
• Remove chicken from fridge 20 to 30 min prior to cooking. Set oven racks at 2nd and 4th positions and preheat oven to 400F and line two baking sheets with tinfoil and insert raised cooking racks in each.
• Arrange the chicken on each rack so that there is ample space between them (to get crispy!).
• Cook for 25 minutes. Remove trays from oven, turn chicken and rotate trays when you place them back in. Cook for an additional 20 minutes and remove both trays. Set oven to broil and place one tray in at a time on the oven rack that is set closest to the broiler (in my oven the broiler is at the top so this would be the 2nd position rack). Broil for 5 minutes, remove and repeat with remaining tray. Let cool for a couple minutes, serve and Enjoy!

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.

HONEY SRIRACHA CHICKEN THIGHS

Steps:

• Mince the garlic and grate the ginger into a bowl. Add the sriracha, soy sauce, rice vinegar, honey, brown sugar, vegetable oil, and water. Stir to combine. Add the corn starch and stir until dissolved.
• Add the chicken thighs to a large zip top bag or a shallow dish. Add half of the marinade/sauce mixture to the chicken and toss to coat (be sure to stir the sauce before adding it to the chicken. The garlic, ginger, and corn starch tend to settle to the bottom.) Refrigerate for 30 minutes. Save the unused portion of the marinade for later.
• Preheat the oven to 400 degrees. Add the chicken and its marinade to a 8x8 inch casserole dish. Bake in the preheated oven for 30 minutes, basting the chicken with the juices half way through.
• While the chicken is baking, add the second reserved marinade (the half that wasn't used with the chicken) to a small sauce pot. Bring it up to a simmer over medium heat while stirring. As soon as it reaches a simmer it will thicken into a nice glaze. Set the sauce aside.
• When the chicken is finished baking, spread the thickened sauce over each piece of chicken. Add fresh cilantro or sliced green onions and serve.

HONEY SRIRACHA CHICKEN

Steps:

• Whisk the Honey Sriracha Marinade together. Mix well.
• Add the garlic and the Marinade to the chicken, stir to combine well, marinate for 30 minutes.
• Heat up a skillet (cast-iron preferred) on medium heat. Add the oil. Transfer the chicken to the skillet and cook on both sides, until they turn golden brown and cooked through.
• Add the remaining Marinade to the skillet, as soon as it thickens, turn off the heat, top with some sesame seeds (if using) and serve the chicken immediately.

KETO HONEY SRIRACHA CHICKEN WINGS

Steps:

• Preheat the oven to 425 degrees
• Mix all of the wing seasonings in a large mixing bowl
• Dry the chicken wings with a paper towel
• Add the wings to the bowl with the seasoning and toss to coat
• Add the wings to a parchment lined baking sheet. Bake the wings for 30 minutes.
• Use a tong to flip each wing to their other side. Bake for another 20-30 minutes, or until you reach your desired level of crispiness.
• Whisk all of the sauce ingredients in a mixing bowl
• When you are ready to eat, toss the wings in the sauce. Serve immediately to maintain a sticky, crunchy texture
• Top these wings with freshly sliced green onions and/or sesame seeds

SRIRACHA ROASTED CHICKEN

Steps:

• Combine dijon mustard,teriyaki sauce,red pepper flakes,onion powder,brown sugar and sriracha sauce in a medium bowl;whisk well.
• Rinse the chicken throughly,and remove the giblets.Sprinkle with 2 1/2 teaspoons spice mixture inside the chicken,rub the remaining mixture outside the chicken.
• Place the chicken in a large ziplock bag,pour the sauce onto the chicken,place it on a shallow dish and marinade for 4 hours.
• Preheat oven to 350 degrees F.
• Remove the chicken from the bag and place it in a 9x13 inch roasting pan,discarding marinade.
• Bake in the preheated oven for 1 1/2 hours,basting several times with remaining sauce.

BROWN SUGAR SRIRACHA CHICKEN MARINADE

Steps:

• Measure out all ingredients and mix together.
• Add to chicken, beef, or pork!

GRILLED SRIRACHA BARBECUE CHICKEN

Steps:

• To a large ziptop plastic bag, add the chicken, sriracha barbecue sauce, sriracha, lime juice, olive oil, black pepper, seal, and smoosh around to evenly coat chicken.
• Place bag in fridge for at least 30 minutes, or overnight, to marinate.
• Lightly oil grill grates and preheat grill to medium-high heat.
• Add the peppers and onions to a grill basket, evenly drizzle with olive oil, evenly season with salt and pepper, and toss with your grilling tongs to evenly coat.
• Add the chicken to one side of the grill, place the grill basket on the other side of the grill, discard the bag with the marinade, and grill chicken for about 4 to 5 minutes on the first side with lid closed, flip, and cook for about 4 to 5 minutes on the second side with lid closed, or until chicken is cooked through and as done as desired.
• While chicken cooks, intermittently stir the peppers and onions with your tongs and cook as long as desired noting they may finish a minute or two faster than the chicken.
• Optionally garnish with cilantro and serve immediately.

SRIRACHA PEACH CHICKEN BAKE

Steps:

• Preheat oven to 220c, 200c fan, 425f or gas mark 7
• Add the ingredients for the marinade to a mini food processor and pulse until the marinade is smooth.
• Add to a bowl with the chicken thighs and toss to coat.
• Spread the bok choy, mushrooms, red pepper and onion in baking dish an even layer, spray over the top with olive oil spray.
• Place the marinated chicken thighs on top of the vegetables evenly spaced out. Season with a pinch of salt and black pepper.
• Brush any remaining marinade in the bowl over the top.
• Bake for 30 minutes, taking out after 20 minutes and brush with marinade juices to create a nice glaze.
• Scatter with the spring onions
• Serve and enjoy!!

HONEY SRIRACHA CHICKEN

Steps:

• Marinate sliced chicken breast in ¼ cup (60 mL) of VH® Honey Sriracha Sauce at least for a couple of minutes.Spray large pan with PAM® Cooking Spray.Sauté chicken for 10 minutes on med-high heat until fully cooked.Add peppers and cook for 2 minutes.Add remaining VH® Honey Sriracha Sauce and simmer until warm.Tips:Serve over noodles topped with VH® Soya Sauce. For a crispy version, coat chicken with 2 beaten eggs and 3 tbsp (45 mL) of cornstarch. Fry chicken one at a time in heated vegetable oil at 350°F (180°C). Add crispy chicken to sautéed peppers and proceed to step 4.Source:VH