I chose this particular recipe because it includes some of my favorite condiments - Hoisin sauce (the equivalent of barbecue sauce in the Asian world and famously used to accompany Peking Duck) and Sriracha (the ever popular Thai hot sauce with a rooster on the bottle). If you don't have these sauces, don't fret. They're easily found in the Asian section of your grocery store since they're staples of every good Asian kitchen :).
Overall I was pleased with the flavor that this gave to the chicken and the nice carmelized look that the skin had coming out of the oven. But, even after I chose to add an overnight marination step, I desired a more intense flavor to the meat itself. Don't get grossed out but I actually sucked on the chicken skin to savor the flavors more deeply lol. In the future, I would probably just do boneless, skinless chicken breast (or better yet, kebabs on the grill!) to better suit my husband's and my tastes. Maybe even serve some extra sauce on the side for dipping. Yum!
Checkout the roundup at A Taste of Home Cooking to see what everyone else cooked up this week!
Oven Baked Sriracha Chicken
- 1 bunch green onions, thinly sliced greens and minced whites
- ¼ cup Hoisin sauce
- 1 tablespoon fresh ginger, minced
- 2-3 garlic cloves, minced
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1/2 tsp sesame oil
- 1 tablespoon Sriracha sauce
- 4 chicken thighs
- 1 tablespoon toasted sesame seeds
- Preheat oven to 400 degrees. Spray a 13 x 9 baking dish with cooking spray and set aside.
- In a large bowl, whisk together the minced whites of the green onions, Hoisin sauce, ginger, garlic, lime juice, oils, and the Sriracha. Toss each thigh in the sauce, coating thoroughly. If desired, marinate in the mixture overnight. Before baking, spoon the remaining sauce underneath the chicken skin.
- Bake for 40 to 45 minutes, turning halfway through baking. Serve topped with green onions and sesame seeds.