Oven Baked Sriracha Chicken Recipes

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SRIRACHA HONEY CHICKEN



Sriracha Honey Chicken image

A quick, easy and surprisingly tasty recipe using standard ingredients found in most cupboards. Adjust as you like; this is a very forgiving recipe.

Provided by Sadaf

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 2

Number Of Ingredients 9

3 tablespoons Sriracha hot sauce
1 tablespoon honey
1 tablespoon butter, melted
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon ground black pepper
2 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Whisk Sriracha sauce, honey, butter, garlic powder, onion powder, Italian seasoning, salt, and black pepper together in a small bowl.
  • Place chicken in a baking dish. Pour Sriracha mixture over the chicken and turn to coat chicken completely.
  • Cook in the preheated oven until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 228.4 calories, Carbohydrate 12.9 g, Cholesterol 79.9 mg, Fat 8.5 g, Fiber 1.2 g, Protein 24.1 g, SaturatedFat 4.4 g, Sodium 1632.4 mg, Sugar 9.2 g

SRIRACHA ROASTED CHICKEN



Sriracha Roasted Chicken image

These awesome roasted chicken thighs are both sweet and spicy!

Provided by monica69

Categories     World Cuisine Recipes     Asian

Time 1h45m

Yield 8

Number Of Ingredients 11

½ cup Sriracha chile sauce
¼ cup soy sauce
¼ cup mirin (Japanese sweet wine)
¼ 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

Steps:

  • Whisk Sriracha chile sauce, soy sauce, mirin, lime juice, butter, brown sugar, and ginger together in a bowl.
  • Put chicken thighs into a large, resealable plastic bag. Pour the chile sauce mixture into the bag. Squeeze excess air from bag and seal; marinate at least 1 hour to overnight.
  • Preheat oven to 425 degrees F (220 degrees C). Prepare a baking sheet with cooking spray.
  • Remove chicken thighs from marinade and shake to remove excess moisture; arrange onto prepared baking sheet.
  • Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer marinade for 10 minutes.
  • Roast chicken thighs in preheated oven for 20 minutes, brush with the reserved marinade, and continue roasting until no longer pink at the bone and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 219.6 calories, Carbohydrate 7.4 g, Cholesterol 77.9 mg, Fat 11 g, Fiber 0.8 g, Protein 19.9 g, SaturatedFat 4.1 g, Sodium 1172.7 mg, Sugar 4.4 g

CRISPY SRIRACHA BUTTERMILK OVEN FRIED CHICKEN RECIPE BY TASTY



Crispy Sriracha Buttermilk Oven Fried Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, low flat buttermilk, sriracha sauce, panko breadcrumbs, all-purpose flour, salt, black pepper, paprika, seasoning salt, canola oil

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

3 boneless, skinless chicken breasts
1 cup low flat buttermilk
¼ cup sriracha sauce
1 cup panko breadcrumbs
1 cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon paprika
½ teaspoon seasoning salt
3 tablespoons canola oil

Steps:

  • On a cutting board, slice each chicken breast into strips.
  • In a bowl, combine the buttermilk and Sriracha and mix to combine. Add the chicken strips and submerge in the buttermilk mixture. Cover with plastic wrap. Or toss all of the ingredients into a resealable bag. Refrigerate for at least 2 hours.
  • Preheat oven to 425˚F (220˚C).
  • In a shallow dish, add the Panko, flour, salt, pepper, paprika, and seasoning salt and mix to combine.
  • Dip the chicken strips in the panko mixture, ensuring they are fully coated.
  • Line a rimmed baking sheet with parchment paper and brush with canola oil.
  • Transfer the chicken to the baking sheet, and bake for 10 minutes. Flip the chicken over, and bake for an additional 10 minutes. If desired, broil for 2-3 minutes to crisp up at the end.
  • Transfer the chicken to a paper towel-lined plate to remove extra grease.
  • Enjoy!

Nutrition Facts : Calories 530 calories, Carbohydrate 51 grams, Fat 15 grams, Fiber 1 gram, Protein 43 grams, Sugar 6 grams

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