We’re obsessed with Sriracha – I know…who isn’t?  It makes just about anything better…

So this Martha Stewart recipe seemed SO intriguing … Granted, she makes everything look irritatingly delicious, beautiful and easy.  Which is, well, irritating.  Anyway – her food is great – and you can find the original recipe here:  http://www.marthastewart.com/964688/sriracha-glazed-chicken

But I think I made a few edits and changes that are quite spectacular.  In my humble opinion.  A little extra flavor…a little extra healthy stuff snuck in there…

First off – the big star – these tubes of ginger!  Best time saver ever.


Anyway – here we go…

Wisk together:

1/2 Cup soy sauce

5 Tbsp rice vinegar

2 Tbsp sriracha

2 Tbsp honey

1 Tbsp of the ginger in a tube stuff

1 Tbsp sesame oil

1/2 tsp turmeric

2 tsp chia seeds

Put 3 lbs of bone in but skinless chicken thighs in baking dish – with the not so pretty side up. Pour marinade over the top and refrigerate for an hour.

srirachaPlace chicken in a 375 degree oven for 20 minutes –

Then pull the chicken out of the oven – turn up that heat to 450 – and flip the chicken over to the pretty side.

Put the dish back in the extra hot oven for another 20 minutes – that way the top gets a really yummy crust on the top… so so so good.

Put this over rice – put a couple of spoons of that delicious sriracha marinade on the rice…we could eat this every week. Come to think of it..we sort of do.

chicken copy