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!
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.
ReplyDeleteSo yummy, darling!
ReplyDeleteThanks for the recipe!
xoxox,
CC
Love sriracha! great recipe
ReplyDeleteI could drink sirachi. I'm sure I would LOVE this.
ReplyDeleteGirlie, fun, open.
ReplyDeleteMmm looks good and I am hungry right now!
ReplyDeleteYummm 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!
ReplyDeleteI never would have thought to combine yogurt, sriracha and rosemary! I'm totally going to try this.
ReplyDeleteI 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