I bought some thighs for a great price and was trying to find something new and exciting to do with them. I stumbled across an awesome recipe and decided to alter it to suit my taste buds! I served it with a heaping portion of spinach.
Rosemary Sriracha Chicken Thighs
found here and alteredPrep time: 5 minutes
Marinating time: at least 1 hour
Cook time: 45 minutes
Serves: 4 if you have side dishes as well
Your shopping list:
1/4 cup plain yogurt (or whatever you have left in a container)
2 Tbsp olive oil
2 Tbsp lemon juice
2 tsp dried rosemary
3 Tbsp Sriracha
2 garlic cloves, minced
salt, to taste
freshly ground black pepper, to taste
8-10 small bone-in, skin-on chicken thighs (or fewer if they're larger thighs), trimmed of excess fat
2 Tbsp lemon juice
2 tsp dried rosemary
3 Tbsp Sriracha
2 garlic cloves, minced
salt, to taste
freshly ground black pepper, to taste
8-10 small bone-in, skin-on chicken thighs (or fewer if they're larger thighs), trimmed of excess fat
What to do with it:
- In a medium bowl, whisk together yogurt, olive oil, lemon juice, rosemary, Sriracha, garlic, salt and pepper (if you want to save dishes and only have a bit of yogurt left in your container, you can mix all of these ingredients in the container itself)
- Place chicken thighs in a large ziploc bag or bowl and add the marinade
- Mix well to coat each piece and then refrigerate the chicken for at least an hour (I left mine in all afternoon)
- When your hunger kicks in - preheat oven to 375F
- Arrange chicken thighs in a single layer in a baking dish or broiler pan
- Bake 35 to 40 minutes, or until chicken is cooked through
- Broil on high for 4 minutes, until skin is crispy and golden brown (make sure your dish is "broil" safe)
- Enjoy!
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