lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, May 14, 2014

Rosemary Sriracha Chicken Thighs

Rosemary Sriracha Chicken Thighs
This chicken was so delicious, Miss F made up a song about how much she loved it while we were eating it. We were having dinner and a movie night, watching Frozen just makes Miss F want to break out in song, she loves it so much. All of her made up songs are to the tune of either Let It Go or Do You Want to Build a Snowman?  This chicken would also be delicious on the grill, but broiling the last few minutes works great to get the skin good and crunchy.  Do not be afraid of the amount of Sriracha, it is not spicy at all.  There is a nice tang from it, as well as from the yogurt.  I marinated the chicken for a few hours, but overnight would work great as well.  Thanks to A Sweet Life for the amazing recipe.
Rosemary Sriracha Chicken Thighs

¼ cup plain yogurt
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh rosemary
2 tablespoons Sriracha
2 cloves garlic
½ teaspoon salt
¼ teaspoon pepper
4 to 6 large bone-in, skin-on chicken thighs

In a medium bowl, whisk together yogurt, olive oil, lemon juice, rosemary, Sriracha, garlic, salt and pepper. Place chicken thighs in a large ziploc bag and pour marinade over. Turn bag over several times to coat chicken. Place in refrigerator and let marinate for at least one hour. Preheat the oven to 375 degrees. Arrange chicken thighs in a single layer in a baking dish or broiler pan. Spread any marinade remaining in the bag over the thighs. Bake 35 to 40 minutes, or until chicken is cooked through. Then broil on high for 4 minutes, until skin is crispy and golden brown.
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Catherine said...

Sounds delicious and healthy. Blessings, Catherine xo

kylee said...

Looks yummy. I love me some sriracha!

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