CAST IRON HONEY-SRIRACHA GLAZED CHICKEN WITH ROASTED ROOT VEGETABLES
I combined 3 recipes to create tender juicy chicken with an awesome honey-sriracha glaze. If you've always wanted to cook more stuff with turnips, give this a try. Aside from the delicious sauce, the most important part of this dish is using the high heat of cast iron to brown the chicken and vegetables before finishing in the oven.
Provided by Willpio
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h23m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Pat chicken dry. Combine 1 tablespoon black pepper, garlic powder, paprika, cumin, and 1 teaspoon salt in a bowl. Rub the mixture on the chicken.
- Heat a cast iron skillet over high heat. Add peanut oil to the hot skillet and watch it carefully; when oil smokes, add chicken, skin-side down. Cook until browned, about 4 minutes each side. Transfer chicken to a plate; reserve drippings in the skillet.
- Melt butter in a small saucepan. Add honey, sriracha sauce, soy sauce, and lime juice. Add remaining black pepper and salt. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes.
- Return skillet with drippings to medium-high heat. Add potatoes, carrots, onion, turnip, and garlic. Cook and stir until browned, 5 to 7 minutes. Remove from heat. Add chicken on top of the vegetables, skin-side up. Coat with about a third of the sauce.
- Bake in the preheated oven for 10 minutes. Add wine to the skillet and coat chicken with another third of the sauce. Cook until an instant-read thermometer inserted into the meat near the bone reads 165 degrees F (74 degrees C) and vegetables are tender, about 20 minutes. Coat chicken with remaining sauce before serving.
Nutrition Facts : Calories 427.1 calories, Carbohydrate 40.6 g, Cholesterol 71.6 mg, Fat 20.5 g, Fiber 4.6 g, Protein 18.3 g, SaturatedFat 7.5 g, Sodium 908.2 mg, Sugar 15.3 g
SRIRACHA ROASTED CHICKEN
the next roasted chicken recipe,i used sriracha(asia chili sauce) for marinade.Caution...this roasted chicken is very hot,you need a large glass of ice water for that?
Provided by raymond spencer
Categories Roasts
Time 1h45m
Number Of Ingredients 9
Steps:
- 1. Combine dijon mustard,teriyaki sauce,crushed red pepper flakes,onion powder,light brown sugar and sriracha in a medium bowl;whisk well.
- 2. Rinse the chicken throughly,and remove the giblets.Sprinkle with 2 1/2 teaspoons spice mixture inside the chicken,rub the remaining mixture on the outside the chicken.
- 3. Place the chicken in a large ziplock bag,pour the sauce onto the chicken,place on the shallow dish and marinade for 4 hours.
- 4. Preheat oven to 350 degrees F.
- 5. Remove the chicken from the bag and place it in a 9x13 inch roasting pan,discarding bag with marinade.Bake in the preheated oven for 1 1/2 hours,basting several time with remaining sauce.
SRIRACHA ROASTED CHICKEN
the next roasted chicken recipe,i used sriracha for marinade.Caution...this roasted chicken is very hot,you need a large glass of ice water for that?
Provided by clownman70360
Categories Poultry
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine dijon mustard,teriyaki sauce,red pepper flakes,onion powder,brown sugar and sriracha sauce in a medium bowl;whisk well.
- Rinse the chicken throughly,and remove the giblets.Sprinkle with 2 1/2 teaspoons spice mixture inside the chicken,rub the remaining mixture outside the chicken.
- Place the chicken in a large ziplock bag,pour the sauce onto the chicken,place it on a shallow dish and marinade for 4 hours.
- Preheat oven to 350 degrees F.
- Remove the chicken from the bag and place it in a 9x13 inch roasting pan,discarding marinade.
- Bake in the preheated oven for 1 1/2 hours,basting several times with remaining sauce.
HEALTHY SRIRACHA CHICKEN WITH ROASTED BROCCOLI AND CAULIFLOWER
Sweet, spicy, healthy and delicious, this beautiful gluten-free dinner comes together quickly with ingredients you probably already have on hand.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Center 2 oven racks in oven. Heat oven to 400°F. Line 2 cookie sheets with sides with foil; spray with cooking spray. Set aside.
- In medium bowl, toss broccoli and cauliflower with olive oil and 1/8 teaspoon salt. Place on pan on upper rack in oven. Roast broccoli and cauliflower 10 minutes.
- Meanwhile, in small bowl, mix Sriracha sauce, honey and ketchup. Set aside.
- Place chicken breasts on other cookie sheet; rub 1/8 teaspoon salt into chicken. Stir broccoli and cauliflower; return to oven on lower rack. Place chicken on upper rack. Bake both pans 10 minutes; brush Sriracha mixture on chicken, and stir vegetables. Bake 5 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and vegetables are tender when pierced with knife.
- Divide broccoli and cauliflower between 2 plates. Place chicken breasts on top; pour any juices over chicken. Serve with lemon wedges.
Nutrition Facts : Calories 280, Carbohydrate 20 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 5 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 11 g, TransFat 0 g
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- Cover with plastic wrap and marinade chicken for a minimum of 30 minutes to 2 hours (if time allows), in the refrigerator.
- Heat 2 teaspoons of oil in a nonstick pan or cast iron skillet (or grill pan) over medium heat. Sear the chicken in two batches (I do 3 thighs per batch), on both sides along with any sauce leftover in the bowl, until the chicken is cooked through and no longer pink in the middle; the skin is crisp and golden browned, and the underside is charred slightly (chicken will char slightly due to the honey). Transfer chicken to a warm plate, tent with foil and allow to rest for 5 minutes.
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