Sriracha Chicken

Sriracha Chicken
I like spicy food, so this was right up my alley. The original recipe called for Piri-piri sauce, which I did not have, so I made a few substitutions. Make the glaze while the chicken cooks and serve over seasoned rice, if desired.

Marinade
5 chicken breasts
1/4 c chopped cilantro, fresh
1 shallot, peeled and quartered
3 garlic cloves, peeled
3 Tbls Sriracha, more or less to taste
2-3 tsps Tobasco, more or less to taste
1/4 c olive oil
1/4 c lemon juice
1 tsp salt
1 tsp pepper

Place the chicken in a bowl or plastic bag. Set aside.

Process the cilantro, shallot and garlic in a food processor. Add remaining ingredients and process to blend. Pour the marinade over the chicken and toss to coat. Cover and refrigerate for at least 4 hours or overnight, turning occasionally.

Preheat the oven to 350F. When it comes to temp, cook the chicken, uncovered, for 20-30 minutes until cooked through.

Glaze
3 Tbls butter
3 Tbls cilantro, chopped fresh
2 garlic cloves, minced
2 tsp Sriracha, more or less to taste
1 Tbls lemon juice
1/2 tsp salt

Melt the butter in a small saucepan, then add cilantro and garlic, cooking until garlic begins to brown. Add remaining ingredients, reduce heat to medium-low and simmer for 2 minutes. Pour over cooked chicken.
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