orange you glad

orange sriracha chicken

Are you wondering what to do with all of that delicious homemade sriracha you made? Maybe you’re looking for a new wing recipe for the Super Bowl in a couple weeks? Well this orange sriracha chicken covers you on both fronts.

herby marinade glaze

This chicken is a good substitute for takeout orange chicken. Except this chicken isn’t breaded, fried, or covered in corn syrup. The marinade gives the chicken a delicious herby flavor and the glaze is both sweet and spicy. The chicken is roasted in the oven, so the meat stays juicy. I used drumsticks, but you could easily use wings for game day.

roasted legs

orange sriracha chicken
printer-friendly recipe
adapted from Nom Nom Paleo
serves: 4

10 chicken drumsticks (about 3½ pounds)
1 teaspoon kosher salt
1 medium yellow onion, roughly chopped
1 cup fresh basil leaves, packed
1/2 cup fresh squeezed orange juice
4 cloves garlic, roughly chopped
1 tablespoon fish sauce
1 tablespoon balsamic vinegar
1 teaspoon tomato paste
1/2 teaspoon freshly ground black pepper
orange sriracha sauce:
1/2 cup fresh squeezed orange juice
2 tablespoons honey
1 tablespoon sriracha
1 tablespoon butter or ghee
1 teaspoon soy sauce or coconut aminos
Kosher salt

In a large zip-top bag (or bowl), sprinkle the salt on the chicken, and set aside. To make the marinade, puree the onion, basil, orange juice, garlic, fish sauce, balsamic vinegar, tomato paste, and pepper in a food processor or high-powered blender. Pour the mixture over the chicken, making sure that all the drumsticks are well-coated. Seal the bag (or cover the bowl) and marinate the chicken in the refrigerator for at least an hour and up to 12 hours. When you’re ready to cook, take the chicken out of the fridge and preheat the oven to 400°F. Place a wire rack on top of a foil-lined baking sheet. Transfer the drumsticks to the wire rack. Spoon some extra marinade onto each piece of chicken. Bake for 40 minutes or until cooked through and the skin is golden brown, flipping each piece and turning the baking sheet at the halfway point.

While the chicken’s in the oven, make the Orange Sriracha Sauce. In a small saucepan, stir together the orange juice, honey, sriracha, butter/ghee, and soy sauce/coconut aminos. Cook over high heat. Once it’s at a boil, turn down the heat to low, and reduce the sauce until it’s thickened (about 3 to 5 minutes). Season with salt to taste. Once the chicken has cooked for 40 minutes, brush a thin layer of the Orange Sriracha Sauce on each drumstick, and then roast for 5 more minutes. Brush with the remaining sauce once the chicken is out of the oven.

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