Chicken Thighs With Soy Sriracha Marinade Recipes

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

Ingredients

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

SOY-MARINATED CHICKEN THIGHS

Soy-Marinated Chicken Thighs image

This is a quick and easy grill recipe from the July 2008 Cooking Light. I thought it would be posted here somewhere but I just don't see it. This is such a yummy and easy recipe...perfect for a lazy summer evening. Prep time includes marinating time.

Provided by smellyvegetarian

Categories Chicken Thigh & Leg

Time 4h15m

Yield 2 chicken thighs, 4 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons soy sauce
2 tablespoons olive oil
1 teaspoon dried thyme (original recipe calls for 2 t fresh)
8 boneless skinless chicken thighs
2 garlic cloves, minced (I used several more!)
cooking spray

Steps:

Combine the first 5 ingredients in a ziploc bag and seal. Marinate in the refrigerator for 4-24 hours.
Prepare grill to medium high heat.
Place chicken on sprayed grill rack and discard marinade.
Grill 3 minutes on each side until done. This took me about 15 minutes.

Nutrition Facts : Calories 235.2, Fat 12.2, SaturatedFat 2.3, Cholesterol 114.5, Sodium 873.4, Carbohydrate 1.5, Fiber 0.3, Sugar 0.2, Protein 28.7

CHICKEN THIGHS WITH SOY-SRIRACHA MARINADE

Chicken Thighs with Soy-Sriracha Marinade image

This is a super quick and easy chicken marinade that could work with any chicken pieces, but I favor using boneless/skinless chicken thighs and cooking them up on the grill. You can also pan-fry, but the post-frying clean up makes grilling more attractive.

Provided by KWB5015

Categories Poultry

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 -5 boneless skinless chicken thighs
1/2 cup soy sauce
1/4 cup sriracha sauce ('rooster sauce')
3 tablespoons fresh cilantro, chopped
1 teaspoon sesame oil (optional)

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.

Nutrition Facts : Calories 103.9, Fat 2.7, SaturatedFat 0.7, Cholesterol 57.3, Sodium 2070.6, Carbohydrate 2, Fiber 0.3, Sugar 0.6, Protein 17.4

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