CHICKEN (A COUPLE DIFFERENT WAYS)

SWEET SRIRACHA CHICKEN

A few cloves of garlic

1 Tbsp sriracha hot sauce

1½ Tbsp soy sauce 

1 Tbsp rice vinegar

2 Tbsp honey

2 Tbsp brown sugar

1 Tbsp vegetable oil

½ cup water 

2 Tbsp corn starch

1. Mince the garlic into a bowl. Add the sriracha, soy sauce, rice vinegar, honey, brown sugar, vegetable oil, and water. Stir. Add the corn starch and stir until dissolved.
2. Add the chicken thighs to a large zip bag. Add half of the marinade mixture to the chicken and toss to coat.  Refrigerate for at least 30 minutes. Save the unused portion of the marinade for later.
3. Preheat the oven to 400 degrees. Add the chicken and its marinade to a 8×8 inch casserole dish. Bake in the preheated oven for 45 minutes or till chicken gets to 165 degrees, basting the chicken with the juices half way through.
4. While the chicken is baking, add the second reserved marinade (the half that wasn’t used with the chicken) to a small sauce pot. Bring it up to a simmer over medium heat while stirring. As soon as it reaches a simmer it will thicken into a nice glaze. Set the sauce aside.
5. When the chicken is finished baking, spread the thickened sauce over each piece of chicken. 

MARINATED CHICKEN

Marinated chicken in a mixture (equal parts) soy sauce and rice wine or red vinegar.

Shoot a big squirt or sriracha into the marinade.

Cook 45 minutes at 400 degrees. (turn over halfway through)