A few notes about this recipe. Firstly, I used the convection setting on our oven. That contributed to the nicely browned and mostly crisp, chicken skin. I cooked it skin side up first, then flipped it, and flipped it back again to finish it. When the skin side was down, the skin got a little soggy and didn't quite crisp up the same when I finished it skin side up. So, start it skin side down or don't flip it at all.
Secondly, I used the marinade as part of my glaze. I've been taught that this is not a good thing to do, because the marinade picks up beasties from the meat. I figured that I was going to reduce the marinade that it would cook/kill them and I added a little water so that it would stay at a higher heat a little longer while reducing. If that makes you uncomfortable, make more sauce than I show below and keep them separate.
I hadn't planned on turning this dinner into a post, but the comments on some of the photos were encouraging me to post a recipe, so here goes. Thanks for the encouragement!
Sriracha Chicken Thighs
10 minutes preparation, 20 - 30 minutes marination, 40 minutes cooking
Juice of one orange
Big squeeze of Sriracha, maybe a tablespoon or so
About 1/4 cup of finely diced red onion
About 1/2 teaspoon salt
Big teaspoon of honey
10 chicken thighs, skin on
Small amount of chopped parsley
- Turn on your oven to 400 degrees on Convection bake.
- Prepare the sauce. Combine the orange juice, sriracha sauce, onion and salt and stir until combined. Taste it and add some honey to take the edge off. Or don't taste it and just add the honey, then taste it to see if its not too hot.
- Put the chicken thighs in a big ziploc bag with about half of the sauce to marinade. Let it marinate until your oven is up to temperature or you've played a few games of Call of Duty multiplayer.
- Line a rimmed baking sheet with aluminum foil, maybe two of them depending upon the size of your thighs (the chicken thighs, silly).
- Remove the thighs from the bag and arrange them on the baking sheets, skin side down. Give them some space so that they'll brown and not steam each other. Save the marinade for reduction, if you're going to do that. Put them in the oven for 20 minutes. You'll flip them at that point.
- While the chicken is cooking, reduce the sauce in a small saucepan over pretty high heat. If you're using saved marinade, add a little water, a little less than a 1/4 cup, so that it can boil for longer. When the marinade part has reduced, add the remaining sauce and reduce it again. Once it has been reduced, remove the sauce from heat and wait for the chickens. The sauce shouldn't be runny, but not as thick as a jam.
- After cooking the thighs for 20 minutes, flip them skin side up and cook them for another 15 minutes. This should result in nicely browned skin.
- After the 15 minutes or when the chicken is pretty much cooked and the skin is nice and crisp, spread the sauce on your thighs (still the chicken thighs), on the skin side. Put them back in the oven for about 5 minutes to kind of turn the sauce into a glaze.
- When they're done or you're ready to eat, put the chicken thighs on a serving dish and sprinkle with the parsley and sesame seeds.
- Eat and enjoy!
Try it and let me know how it goes!