Best Sriracha Roast Chicken W Sriracha Gravy Recipes

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SRIRACHA ROASTED CHICKEN



Sriracha Roasted Chicken image

These awesome roasted chicken thighs are both sweet and spicy!

Provided by monica69

Categories     World Cuisine Recipes     Asian

Time 1h45m

Yield 8

Number Of Ingredients 11

½ cup Sriracha chile sauce
¼ cup soy sauce
¼ cup mirin (Japanese sweet wine)
¼ cup lime juice
2 tablespoons butter, melted
1 tablespoon brown sugar, or more to taste
1 tablespoon grated fresh ginger root
8 chicken thighs, or more to taste
cooking spray
2 tablespoons chopped fresh cilantro
8 lime wedges

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).

Nutrition Facts : Calories 219.6 calories, Carbohydrate 7.4 g, Cholesterol 77.9 mg, Fat 11 g, Fiber 0.8 g, Protein 19.9 g, SaturatedFat 4.1 g, Sodium 1172.7 mg, Sugar 4.4 g

SRIRACHA ROASTED CHICKEN



Sriracha Roasted Chicken image

the next roasted chicken recipe,i used sriracha for marinade.Caution...this roasted chicken is very hot,you need a large glass of ice water for that?

Provided by clownman70360

Categories     Poultry

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup Dijon mustard
3/4 cup teriyaki sauce
2 teaspoons crushed red pepper flakes
1 teaspoon onion powder
1/4 cup light brown sugar
3/4 cup sriracha sauce
1 (3 lb) whole chickens
1/2 teaspoon ground black pepper
2 teaspoons dried oregano

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.

CAST IRON HONEY-SRIRACHA GLAZED CHICKEN WITH ROASTED ROOT VEGETABLES



Cast Iron Honey-Sriracha Glazed Chicken with Roasted Root Vegetables image

I combined 3 recipes to create tender juicy chicken with an awesome honey-sriracha glaze. If you've always wanted to cook more stuff with turnips, give this a try. Aside from the delicious sauce, the most important part of this dish is using the high heat of cast iron to brown the chicken and vegetables before finishing in the oven.

Provided by Willpio

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h23m

Yield 8

Number Of Ingredients 18

4 large chicken thighs with skin
2 tablespoons ground black pepper, divided
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons salt, divided
4 tablespoons peanut oil
5 tablespoons butter
⅓ cup honey
1 tablespoon sriracha sauce
1 tablespoon soy sauce
2 teaspoons lime juice
4 potatoes, chopped
2 carrots, chopped
1 large yellow onion, chopped
1 turnip, chopped
1 head garlic, peeled
¾ cup red wine

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Pat chicken dry. Combine 1 tablespoon black pepper, garlic powder, paprika, cumin, and 1 teaspoon salt in a bowl. Rub the mixture on the chicken.
  • Heat a cast iron skillet over high heat. Add peanut oil to the hot skillet and watch it carefully; when oil smokes, add chicken, skin-side down. Cook until browned, about 4 minutes each side. Transfer chicken to a plate; reserve drippings in the skillet.
  • Melt butter in a small saucepan. Add honey, sriracha sauce, soy sauce, and lime juice. Add remaining black pepper and salt. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes.
  • Return skillet with drippings to medium-high heat. Add potatoes, carrots, onion, turnip, and garlic. Cook and stir until browned, 5 to 7 minutes. Remove from heat. Add chicken on top of the vegetables, skin-side up. Coat with about a third of the sauce.
  • Bake in the preheated oven for 10 minutes. Add wine to the skillet and coat chicken with another third of the sauce. Cook until an instant-read thermometer inserted into the meat near the bone reads 165 degrees F (74 degrees C) and vegetables are tender, about 20 minutes. Coat chicken with remaining sauce before serving.

Nutrition Facts : Calories 427.1 calories, Carbohydrate 40.6 g, Cholesterol 71.6 mg, Fat 20.5 g, Fiber 4.6 g, Protein 18.3 g, SaturatedFat 7.5 g, Sodium 908.2 mg, Sugar 15.3 g

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