I’ve been going a little Sriracha crazy lately. Having never used it before (until my recent noodle recipe) it’s very quickly becoming my go-to ingredient. I’m fast discovering that it’s especially good as a marinade and I knocked up this delicious chicken dish super quick today and I can still taste the sticky spiciness!
I enjoyed this with rice, but you could just as easily have it with noodles and while I chose thighs with their skin on and the bone in, you could just as easily have it with skinless/boneless thighs and carve into thin slices as part of your dish.
- 1 tablespoon of olive oil
- 1 tablespoon of Sriracha
- 2 tablespoon of runny honey
- 2 tablespoon of low salt soy sauce
- 2 teaspoons of coconut vinegar
- 1 teaspoon of garlic paste
- 1 teaspoon of red chilli flakes
- 6 chicken thighs
Place all the ingredients (except the chicken) into a large bowl and mix thoroughly. Add the chicken, turn over in the marinade so that it is thoroughly coated and leave for at least an hour.
When ready, preheat the oven to 210°C / 410°F (190°C / 374°F fan).
Line a baking tray with foil, lay out the chicken on top and pour over any remaining marinade.
Cook in the oven for 35 minutes.