That's the sound I make after taking a bite of this Crispy Sriracha Chicken
. Once you make it, you'll understand. It cannot be avoided (just like blinking when you sneeze, or missing a high five if you stare at your friend's elbow, or eating the bowl of ice cream your significant other has placed in front of you, even though you said a bajillion times you cannot/should not/will not eat any more ice cream because you already had like five bowls today. Ahem).
This is truly, honestly, seriously, veritably one of the best baked chicken recipes I've ever made. The chicken breasts are marinated in a creamy concoction of Yoplait Greek yogurt, lemon juice, garlic, fresh rosemary and of course, sriracha (a.k.a. "rooster sauce," a.k.a. DELICIOUS SAUCE). Then, it's all baked together until the chicken is juicy on the inside, crispy on the outside and the yummiest of yumness in all the Land of Yum. It's quite a thing.
It's a little bit spicy, a little bit savory, a little bit creamy, a little bit crispy and a whole lotta youneedtomakethisrightnow. Get into it!
Step 1: Gather your ingredients together. I like to use boneless, skinless chicken breasts for this recipe, but you can use pretty much whatever chicken cut you want, skin on or off. It's versatile!
Step 2: Make the marinade. You may be thinking at this point, "Really? Rosemary and sriracha?" but trust thyself and go forth. IT'S WORTH IT.
Step 3: Place the chicken in a re-sealable plastic bag and pour the marinade over it...
Step 4: And seal the bag and toss it carefully to coat the chicken. Then, let it marinate in the fridge for a couple hours so the chicken gets all flavor-y and spicy and savory and creamy and stuff.
Step 5: Remove the chicken from the bag and pour any extra marinade over it, then bake it in an oven and broiler-safe dish for about 40 minutes.
Step 6: While the chicken is baking, cook up your sides. These honey dijon carrots from Green Giant Steamers are a perfect pairing, for to the real.
Step 7: When the chicken is done, set it under the broiler until crispy and browned. (NOTE: Make sure your baking dish is broiler-safe. If not, transfer the chicken to a sheet of aluminum foil or a broiler-safe dish before setting it under the broiler.)
Step 8: Now, commenceth the devouringeth.
There you have it! Sriracha + rosemary + chicken = Wooooooooweeeeee!!!
More Sriracha RecipesStephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!