i haven't done a 'cooking' post in awhile - so today i'm sharing my latest recipe that i grabbed from girlversusdough from tablespoon - Crispy Sriracha Chicken
Ingredients:
1/4 cup Greek plain yogurt
2 tablespoons olive oil
juice of 1 lemon (about 2 tablespoons)
2 tablespoons chopped fresh rosemary
2 tablespoons sriracha hot sauce
2 teaspoons minced garlic
salt and pepper to taste
4 to 6 (about 1 3/4 lbs) boneless, skinless chicken breasts
Directions:
1. In a large bowl, combine Greek yogurt olive oil, lemon juice, fresh rosemary, sriracha, minced garlic and salt and pepper to taste.
2. Place chicken breasts in a large resealable plastic bag and pour marinade over them. Seal bag and toss carefully to coat chicken.
3. Place bag in refrigerator and let sit 2-4 hours to marinate.
4. When chicken is fully marinated, heat oven to 375 degrees F. Place chicken in an oven and broiler-safe baking dish and pour extra marinade over the top.
5. Bake chicken until cooked through (about 40-45 mins). Heat boiler to HIGH and cook chicken until crispy and golden brown (about 5-7 mins).
6. EAT!
i made this last night - and i'm having it today for lunch - i added more sriracha sauce b/c i like spicy food - i also added more garlic - otherwise i pretty much stuck to the recipe - the only thing is i used thin chicken cutlets and i ended up cooking them too long (so either cook less time or buy thicker cutlets) - other then that, stick to the recipe and it's foolproof - this recipe was an awesome find and i would defiantly make it again! (ps - the fresh rosemary took this to a whole different level)
LET ME KNOW IF YOU TRY IT!
Ingredients:
1/4 cup Greek plain yogurt
2 tablespoons olive oil
juice of 1 lemon (about 2 tablespoons)
2 tablespoons chopped fresh rosemary
2 tablespoons sriracha hot sauce
2 teaspoons minced garlic
salt and pepper to taste
4 to 6 (about 1 3/4 lbs) boneless, skinless chicken breasts
Directions:
1. In a large bowl, combine Greek yogurt olive oil, lemon juice, fresh rosemary, sriracha, minced garlic and salt and pepper to taste.
2. Place chicken breasts in a large resealable plastic bag and pour marinade over them. Seal bag and toss carefully to coat chicken.
3. Place bag in refrigerator and let sit 2-4 hours to marinate.
4. When chicken is fully marinated, heat oven to 375 degrees F. Place chicken in an oven and broiler-safe baking dish and pour extra marinade over the top.
5. Bake chicken until cooked through (about 40-45 mins). Heat boiler to HIGH and cook chicken until crispy and golden brown (about 5-7 mins).
6. EAT!
i made this last night - and i'm having it today for lunch - i added more sriracha sauce b/c i like spicy food - i also added more garlic - otherwise i pretty much stuck to the recipe - the only thing is i used thin chicken cutlets and i ended up cooking them too long (so either cook less time or buy thicker cutlets) - other then that, stick to the recipe and it's foolproof - this recipe was an awesome find and i would defiantly make it again! (ps - the fresh rosemary took this to a whole different level)
LET ME KNOW IF YOU TRY IT!
8 comments:
This looks FANTASTIC. I love spicy stuff too as does my husband. I will be making this soon! Thanks for the idea and keep them coming.
So yummy, darling!
Thanks for the recipe!
xoxox,
CC
Love sriracha! great recipe
I could drink sirachi. I'm sure I would LOVE this.
Girlie, fun, open.
Mmm looks good and I am hungry right now!
Yummm Erika! This looks delicious. I know I need to eat more chicken and less beef.. but get board with it. This spicy recipe is out of the ordinary. Can't wait to make it!
I never would have thought to combine yogurt, sriracha and rosemary! I'm totally going to try this.
I bake chicken breasts every week and usually have it on 400 or 425 for 20 minutes. They come out perfectly cooked every time so I never leave them in for any longer than that.
xoxo,
Chic 'n Cheap Living
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