Sunday, December 2, 2012

Crispy Rosemary Sriracha Chicken Thighs

I love chicken thighs, as you will notice soon enough. They’re relatively inexpensive and simple to cook. With a few good marinade recipes under your belt, you can whip up a delicious, healthy meal on a moment’s notice. Here is one of our favorite weeknight meals – perfect with brown jasmine rice to cut the heat. If rosemary and Sriracha sounds like a strange combination to you – it is. It’s uniquely and amazingly delicious! (Special thanks, again, to my friend Christine for bringing this recipe to my attention!)

Crispy Rosemary Sriracha Chicken Thighs
Serves 4

¼ cup plain yogurt
2 tbsp olive oil
2 tbsp fresh lemon juice
2 tbsp chopped fresh rosemary
2 tbsp Sriracha
2 cloves garlic
½ tsp salt
¼ tsp pepper
4 to 5 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 oven to 375˚. 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.

For a printable version of this recipe, please click here.

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