Sunday, March 11, 2012
Rosemary Sriracha Chicken
Pinterest yet? I have so many recipes lined up to try due to that site; some days I have no idea where to begin. This entree stood out for its short ingredient list, all of which I already had on hand. The yogurt-based marinade was also a plus for me...many an Indian dish I've made has been prepared this way. The method is a wonderful way to tenderize the meat and add a lot of flavor. And I was curious to see how the Sriracha and yogurt played against each other...
adapted from A Sweet Life
1/4 cup plain yogurt
2 Tbsp olive oil
2 Tbsp fresh lemon juice
1 Tbsp dried rosemary
1-2 Tbsp Sriracha
2 cloves garlic
1/2 tsp salt
1/4 tsp pepper
4 to 5 large bone-in, skin-on chicken legs and thighs
In a medium bowl, whisk together yogurt, oil, juice, rosemary, Sriracha, garlic, salt and pepper until well combined. Place chicken pieces in a large resealable food bag and pour marinade over. Massage the bag to thoroughly coat the chicken. Place in refrigerator and let marinate for at least one hour.
Preheat oven to 375
Arrange chicken pieces in a single layer in a baking dish or broiler pan. Brush the chicken with any remaining marinade. Bake for 35 to 40 minutes, or until chicken is no longer pink and the juices run clear. Switch the oven to broil and broil on high for 4 to 5 minutes, or until skin is crispy and golden brown.
The first thing that struck me as I whisked together the marinade was how much this combination smelled like buffalo sauce. How curious! Although it makes sense...sriracha in lieu of hot sauce...lemon juice instead of vinegar. How would the rosemary meld?
Indeed, the crispy browned skin did taste slightly of that classic buffalo wing sauce, with a lovely kick of rosemary. Both flavors were very distinct, instead of blended to form a unique new surprise. The heat and flavor did not penetrate much beyond the crispy skin, however. For a more flavorful chicken I may be inclined to pierce the chicken pieces next time. Or let the meat marinate longer. But with that in mind, don't skimp on the heat. It lends a wonderful burn to the skin without making the meat itself too hot to handle.