Tuesday, 20 May 2014

One time I ate this and it was amazing.

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 altered 
Prep 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

What to do with it:

  1. 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)
  2. Place chicken thighs in a large ziploc bag or bowl and add the marinade
  3. Mix well to coat each piece and then refrigerate the chicken for at least an hour (I left mine in all afternoon)
  4. When your hunger kicks in - preheat oven to 375F
  5. Arrange chicken thighs in a single layer in a baking dish or broiler pan
  6.  Bake 35 to 40 minutes, or until chicken is cooked through
  7. Broil on high for 4 minutes, until skin is crispy and golden brown  (make sure your dish is "broil" safe)
  8. Enjoy!

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