favor-“ette”: vermont maple sriracha (chicken)!

July 1, 2014/

I’ll admit: I was late to the sriracha game.

Like, last-week-late.

Up till now I’ve completely ignore this “do it all” condiment. Why? I have no idea. It’s trendy (I like trendy). It’s spicy (my big guys love spicy). And there seemed to be nothing you COULDN’T cook or bake with it (Pizza! Tacos! Chex Mix!) – you know I just love a multi-tasker.

But no, just like cronuts and cookie shots I decided that if I ignored sriracha it would eventually go away.

Silly, silly girl.

And then a bottle of this appeared at my doorstep:

I knew, from the name, that it was courtesy of my talented web designer Jackson – who, lucky me, happens to be quite the foodie too. You may remember him from my maple syrup post – I am officially addicted to the stuff and knew that the time had come to take the sriracha plunge.

As I suspected, a quick search yielded dozens – no, hundreds – of yummy looking recipes. I settled on two – one traditional, one not so much.

For the traditional I went with this honey sriracha chicken.

Wow.

Vermont Maple Sriracha is delicious, made with only the best, natural ingredients – peppers (1/2 pound in every bottle!), apple cider vinegar, maple sugar, garlic, maple syrup and kosher salt. It’s the perfect blend of sweet and spicy and made for a super easy marinade that would likely be just as fabulous on steak, tofu or shrimp.

Sriracha Indy is giving away a bottle this week, and I’ll be doing the same next month.

Enjoy (and stay tuned)!

Sriracha Chicken
adapted from The Noshing Bride

2 lbs. bone-in chicken pieces with skin (I used a mixture of drumsticks and breasts, cutting the breasts in half so that everything would cook at the same time)
1/4 c. sriracha
1/3 c. ketchup
2 T. honey
3 T. soy sauce
1 T. sesame oil
4 cloves garlic, chopped
salt and pepper to taste
handful chopped fresh cilantro
1 T. toasted sesame seeds

Combine sriracha, ketchup, honey, soy sauce, sesame oil, garlic and salt and pepper in a bowl or large freezer bag. Add chicken pieces, turning to coat. Refrigerate for at least 3 hours or overnight, turning occasionally.

Pre-heat oven to 475. Place chicken pieces on a foil-covered baking sheet (reserve marinade). Bake for 20 minutes; baste with reserved marinade. Bake for another 30 minutes or till chicken is cooked through. Garnish with chopped cilantro and sesame seeds.

(print this recipe)

This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2014/07/01/favor-ette-vermont-maple-sriracha-chicken/

Note: I was not compensated for this post. Vermon Maple Sriracha kindly sent me a bottle to sample; all comments and opinions expressed here are – as always – completely my own.