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Sriracha Roasted Chicken
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
105 minutes
Spicy Sriracha, mirin, soy sauce, butter, and lime juice make a flavorful marinade for roasted chicken thighs.
Ingredients:
  • 0.5 cup Sriracha chile sauce
  • 0.25 cup soy sauce
  • 0.25 cup mirin (Japanese sweet wine)
  • 0.25 cup lime juice
  • 2 tablespoons butter, melted
  • 1 tablespoon brown sugar, or more to taste
  • 1 tablespoon grated fresh ginger root
  • 8 chicken thighs, or more to taste
  • cooking spray
  • 2 tablespoons chopped fresh cilantro
  • 8 lime wedges
Instructions:
  • Combine Sriracha chile sauce, soy sauce, mirin, lime juice, butter, brown sugar, and ginger in a bowl and whisk until smooth.
  • Place the chicken thighs in a spacious resealable plastic bag. Add the flavorful chile sauce mixture to the bag. Remove any excess air from the bag, seal it tight, and let the chicken marinate for at least 1 hour or overnight.
  • Preheat your oven to a toasty 425 degrees F (220 degrees C) and grease a baking sheet with cooking spray.
  • Take the chicken thighs out of the marinade and gently shake off any extra liquid, then place them on the baking sheet.
  • Transfer the marinade into a small saucepan and bring it to a boil. Let it simmer on medium-low heat for 10 minutes.
  • Roast chicken thighs in a preheated oven until no longer pink at the bone and the juices run clear, about 20-25 minutes. Brush with reserved marinade and cook for an additional 10-15 minutes. Ensure chicken reaches an internal temperature of 165 degrees F (74 degrees C) using an instant-read thermometer.

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