Have you ever made a dish that you threw together? And it ended up being one of the best things you ate in a long time? Then, the next time you tried to replicate it, you bombed so you were intimidated to try it again?  This was that dish for me! Years ago I threw a bunch of stuff together thinking it was just be “okay”, then my husband ended up loving it! I never wrote it down and could never get the ratios correct in order to make the dish again…until now.  I bravely revamped this recipe and made some changes.  And I would have to say that I have a winner, winner of a chicken dinner! 

Of course, make this as spicy as you can handle.  If you create the marinade and it seems too spicy, add a touch more honey until it has mellowed out.  But let’s be honest, who wants something with SRIRACHA in the title to not be spicy? 

Marinade:

1/4 c Sriracha

1/3 c Chili garlic sauce

1/4 c Soy sauce

2 tbsp Rice vinegar

2 tbsp Honey

Salt, to taste

White pepper, to taste (black pepper works if you do not have white pepper)

3 cloves garlic, smashed

1/2 c white onion, thinly sliced

2-in. Fresh ginger, thinly sliced

1/2 cup cilantro with stems, torn into pieces

 

Remaining Ingredients:

Chicken pieces*

2 tbsp oil

1/4 c chicken stock

Combine the ingredients in a bowl and mix together well.  If marinading over night, place mixture into a shallow dish, large enough to hold all the chicken pieces.  Cover chicken with plastic wrap and refrigerate over night. If you do not have this kind of time, simply use a gallon sized zip top bag.  Pour the marinade into the bag and add the chicken pieces.  Make sure to squeeze out as much air as possible and massage the liquid into the chicken. Lay the bag on one side, flipping the bag every 30 minutes to a hour, depending on how long you have before cooking time.  

Preheat the oven at 350F. Heat a cast iron skillet or flat griddle over medium heat.  Add the oil to the skillet and add a few chicken pieces skin side down, taking care not to crowd the pan.  Allow to brown for 3-4 minutes.  Flip and brown for an additional 3 minutes.  Place the browned chicken pieces onto a rimmed cookie sheet. Repeat the process until all the pieces have been browned.  

Once all the chicken is browned, place the cookie sheet into the oven for about 50 minutes or until the juices run clear.  If using a meat thermometer, the internal temperature of the chicken should read 165F.

Allow chicken to rest for about 7-10 minutes. 

Meanwhile, place the marinade into a saucepan with the chicken stock.  Bring to a boil and lower to a simmer. Simmer over low heat while the chicken cooks in the oven.  Stir occasionally. 

Serve this with steamed jasmine rice and your favorite Asian style vegetables.

*for this recipe, I have used a combination of pieces.  When I first tested this recipe, I used 4 leg quarters for this amount of marinade.  The second time, I used 2 leg quarters, and 5 drumsticks.