HONEY SRIRACHA CHICKEN
This simple marinate-and-cook Honey Sriracha Chicken dinner is destined to become a year-round favorite. It's juicy, savory, sweet, spicy, tangy and bursting with layers of flavor that will have everyone coming back for more. Best of all, it's SO EASY with a tantalizing marinade that does all the work! Simply marinate the chicken and then cook it on the grill, stove or in the oven (all instructions included). The marinade is made with simple pantry friendly ingredients I can pretty much guarantee you have stocked: olive oil, honey, sriracha, soy sauce, Dijon, garlic and seasonings. You can customize the heat of the Honey Sriracha Chicken by using more or less sriracha so everyone wins. This Honey Sriracha Chicken recipe is excellent for meal prep, make ahead lunch/dinners, entertaining and leftovers - you will love having this chicken on hand!
Provided by Jen
Categories Main Course
Time 30m
Number Of Ingredients 11
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.
BEER-CAN CHICKEN
The moist environment created by smoke-roasting a chicken vertically, atop a half-full can of beer, turns out to be a nearly fail-safe way to achieve barbecue perfection. A smoky-sweet dry rub adds complexity. The dish can also be made in an oven, in a roasting pan. (You can even buy stainless-steel vertical roasting stands for this very purpose.) What follows is a recipe for a traditional, spice-rubbed version of the dish. But once you have dialed in your technique, feel free to experiment. Coating the chicken with a paste of miso, mirin and soy, then replacing the beer in the can with sake, is one way to start.
Provided by Sam Sifton
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Build a fire in your grill, leaving approximately half the grilling area free of coals. If using a gas grill, turn burners to high and then, when ready to cook, turn off the burner on the side where you will place the chicken. If using an oven, heat to 425 degrees.
- Remove neck and giblets from chicken. Rinse the chicken in cold water. Pat dry.
- Combine all the spices in a large bowl, then apply the dry rub to the chicken, inside and out.
- Put the beer can on a solid surface. Pick up the chicken and, taking a leg in each hand, put the cavity over the can and slide the bird down onto it. Carefully transfer the bird and the can to the cool side of your grill, its back to the fire, balancing the chicken upright and using the legs to support it in this position. If using an oven, place the chicken upright in a roasting pan using the same method and place carefully into the heat.
- Cover the grill and cook for approximately 1 1/4 hours, basting with barbecue sauce twice during the final half-hour if you'd like, until the breast meat registers 165 degrees on an instant-read thermometer or until the legs are loose in their sockets. (If you're using an oven, you can tent the bird with foil after 45 minutes to keep the skin from getting too dark.) De-can and carve.
- Serve with white barbecue sauce and corn bread.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 25 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 530 milligrams, Sugar 4 grams, TransFat 0 grams
BEER CAN CHICKEN WITH HONEY, LIME & SRIRACHA GLAZE RECIPE - (4.5/5)
Provided by KatrinaB
Number Of Ingredients 6
Steps:
- Prepare chicken Remove giblets and pat chicken dry with paper towel Place chicken over can of beer secured in a beer can roasting pan Heat one side of grill to 400 degrees. Place chicken on side of grill over indirect heat and close lid Prepare the glaze Whisk together honey, Sriracha, salt and the juice of one lime until fully incorporated Baste chicken with glaze while grilling (every 20 to 30 minutes) until glaze is gone. Rotate chicken as needed to cook evenly. Cook chicken approximately 20 minutes per pound or to an internal temperature of 180 degrees Turn off the heat and let chicken rest on grill for 15 minutes. Remove chicken from grill and allow to rest for a few more minutes before carefully removing chicken from beer can roasting pan to a cutting board. Cut and serve with sides of choice.
ONE-PAN SRIRACHA CHICKEN AND VEGGIES
A sweet and spicy delicious chicken dish with veggies and potatoes cooked alongside.
Provided by Jack Grigsby III
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h3m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Season chicken thighs with salt and pepper.
- Melt 3 tablespoons butter in a large oven-proof skillet over medium-high heat. Place chicken skin-side down in the skillet; cook until browned, about 3 minutes. Flip and cook until second side is browned, 3 to 4 minutes. Transfer to a plate. Drain excess grease if desired.
- Heat remaining 1 tablespoon butter in the skillet. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Stir in potatoes and red bell pepper; cook until tender, 5 to 10 minutes. Place chicken thighs on top.
- Mix sriracha sauce and brown sugar together in a bowl; pour evenly over chicken.
- Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C) and potatoes are browned, about 30 minutes.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 31.1 g, Cholesterol 88.9 mg, Fat 21.4 g, Fiber 2.3 g, Protein 17.4 g, SaturatedFat 10 g, Sodium 1030 mg, Sugar 20 g
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- 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.
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