Tuesday, March 4, 2014

Day Thirty - Orange Sriracha Chicken (3.3.14)


  • 10 chicken drumsticks (about 3 1/2 lbs)
  • 2 tsp kosher salt (but remember: not all kosher salts are the same: recipe owner uses Diamond Crystal brand - if you're using Morton's brand, use 1 to 1 1/2 tsp instead)
  • 1 medium yellow onion, roughly chopped
  • 1 cup fresh basil leaves, packed
  • 1/2 cup orange juice
  • 4 cloves garlic, roughly chopped
  • 1 Tbsp fish sauce
  • 1 Tbsp balsamic vinegar
  • 1 tsp tomato paste
  • 1/2 tsp freshly ground black pepper
Orange Sriracha Sauce
  • 1/2 cup orange juice
  • 2 Tbsp honey
  • 1 Tbsp Sriracha (you can add more, but just know that you'll be reducing the sauce and therefore concentrating the heat)
  • 1 Tbsp ghee (or oil)
  • 1 tsp coconut aminos
  • 1 tsp toasted sesame seeds (optional)
  • Kosher salt

1) In a large bowl, sprinkle the salt on the chicken, and set aside.

2) To make the marinade, toss the onion, basil, orange juice, garlic, fish sauce, balsamic vinegar, tomato paste, and pepper in a food processor or high-powered blender. Puree until smooth.

3) Pour the mixture over the chicken, making sure that all the drumsticks are well-coated.

4) Cover and marinate the chicken in the refrigerator for at least an hour and up to 12 hours.

5) When you're ready to cook, take the bowl of chicken out of the fridge and preheat the oven to 400 degrees. Place a wire rack on top of a foil-lined baking sheet.

6) 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 skin is golden brown, flipping each piece and turning the baking sheet at the halfway point.

7) While he chicken is in the oven, make the Orange Sriracha Sauce. In a small saucepan, stir together the orange juice, honey, sriracha, ghee and coconut aminos.

8) Cook over high heat. Once it is at a boil, turn down the heat to low, and reduce the sauce until it is thickened (about 3 to 5 minutes). Taste and -if necessary-season with salt to taste.

9) After 40 minutes in the oven, brush a thin layer of the Orange Sriracha Sauce on each drumstick, and then roast for 5 minutes.

10) Then, take the tray out of the oven and use a brush to glaze the chicken with the remaining sauce. If desired, add a sprinkle of toasted sesame seeds.
Potter: These were delicious. We ended up marinating them overnight due to not reading they needed to be marinated and starting them too late; this definitely gave them tons of flavor and moisture. I had trouble thickening the sauce, that's something I want to figure out for the next time. All around they were amazing, just layers of flavor from the marinade/sauce/chicken that were all playing together perfectly.

Katie: This chicken was SO good! The flavors in the marinade and sauce were delicious and the chicken was juicy. I wouldn't have changed a thing about this dish.