Honey-Sriracha Roasted Chicken

We typically don't eat a lot of Asian food at our house because, ahem, one of us does not like it.  (I'll give you a hint: it's not me!)  This recipe is about as close to Asian as we can get.  (Unless, of course, the one isn't home... then, watch out!)  The marinade/glaze on the chicken was actually inspired by the "hot honey" wings that my boyfriend practically dreams about.  They're sweet, sticky, and just the right amount of spicy.  I was 95% happy with my first stab at recreating those flavors.  Marinating the chicken produced juicy, flavorful chicken and basting it once or twice with the marinade ensured a wonderfully sticky, crispy-around-the-edges glaze.  That said, it could definitely use a little more heat.  The Sriracha lends some lovely flavor to the chicken, but I was missing that little zing of spiciness.  If you like it hot, add another tablespoon or so of Sriracha - and tell me how it turns out!

Honey-Sriracha Roasted Chicken

(Serves 4)

4-6 skin-on, bone-in chicken thighs

3 tablespoons olive oil (you could substitute a little sesame oil in there, if you have it - but don't go overboard!  Sesame oil has a strong flavor! I'd say no more than a teaspoon or two.)

3 tablespoons soy sauce

5 tablespoons honey

2 tablespoons Sriracha (or more!  Go wild!)

4 cloves of garlic, minced or pressed

1/2 teaspoon ground ginger

NIGHT BEFORE:  Whisk the wet ingredients, garlic, and ginger in a small mixing bowl until combined.  Place the chicken thighs in a gallon-sized plastic bag and pour the marinade over the chicken.  Seal up the bag and toss the chicken in the fridge overnight.

When you're ready to cook, preheat the oven to 425 degrees.  Arrange the marinated chicken thighs skin-side up in a baking dish.  I'd recommend lining your baking dish with foil for this one because frankly, this recipe produces a seriously sticky, baked-on, manicure-ruining mess.  Pour a little of the marinade over the chicken, reserving about 1/2 cup for basting.  Pop the chicken in the oven for 25 minutes, basting once about 15-20 minutes in.  After 25 minutes, remove the chicken from the oven, flip it over so it's skin-side down, and resume baking for another 15 minutes.  After 15 minutes, remove the chicken again and flip it over so it's skin-side up.  Give the chicken another swipe with the reserved marinade and return it to the top rack of the oven for 10 minutes more.  After those last 10 minutes, the skin on the chicken should be dark brown and crispy. 

Oooo the sticky-sweet goodness!

I served this chicken with some couscous and my new favorite salad: Aarti's Massaged Kale Salad with Mango.  Delish!