Friday, February 10, 2012

Apricot Sriracha Chicken Legs

So if you don't know what Sriracha is you probably don't read too many food blogs. I discovered it from food blogs about a year or two ago and felt I needed to try it. It seems to have a cult-like following! Some people call it "Rooster Sauce" so you may have heard that term, but no matter what you call it I think it's a delicious hot sauce that adds tons of flavor to Asian dishes (or non-Asian dishes too, I'm all about equal opportunity cooking...)

This chicken intrigued me. I thought the sweet and spicy combo would be excellent. I was also immediately interested in the idea of the chicken marinading for two days. That does make it a recipe you have to think ahead for, but the end results are totally worth it. The original recipe calls for a couple pounds of chicken wings but I altered it for a simple dinner. Delicious and so full of flavor. Anyone who says "chicken is boring" needs to try this.

Source: Adapted from Eat Boutique!

1 tbsp soy sauce
1/2 cup apricot jam
1/4 cup apple cider vinegar
1 tbsp Sriracha sauce
3 cloves garlic, minced
Salt and pepper
5-6 chicken legs

1- Combine the first five ingredients in a Ziplock bag. Mix well. Add the chicken to the bag and marinade for two days, periodically flipping the bag over so all chicken is evenly marinaded.
2- When you're ready to cook the chicken, preheat the oven to 375. Place the chicken legs and 1/4 of the marinade in a baking dish. Bake 45 minutes, flipping over halfway though.
3- Before serving bring the remaining marinade to a boil, allowing to boil several minutes. Pour the thickened marinade over the chicken when serving.

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