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Sriracha Roasted Chicken Breast
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A picture of Sriracha Roasted Chicken Breast.

Sriracha Roasted Chicken Breast

ChefDoogles
ChefDoogles @ChefDoogles
Chicago, IL

The amount of sriracha powder will determine the level of spice

The amount of sriracha powder will determine the level of spice

Read more

Sriracha Roasted Chicken Breast

ChefDoogles
ChefDoogles @ChefDoogles
Chicago, IL

The amount of sriracha powder will determine the level of spice

The amount of sriracha powder will determine the level of spice

Read more
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Ingredients

5 mins
2 servings
  • 2chicken breasts; bone-in
  • 2 tspMcCormick Sriracha powder
  • 1 tspground coriander
  • 1 tspgarlic powder
  • 1 tsponion powder
  • 1salt and black pepper; to taste
  • 1peanut oil; as needed
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Steps

5 mins
  1. 1

    Toss with enough peanut oil to cover. Season with dried spices except salt. Marinate in fridge for 4-48 hours.

  2. 2

    Give each breast a dab of peanut oil being careful not to take the spices off. Add salt.

  3. 3

    Roast at 350° for approximately 40 minutes or until thermometer reaches 165°

  4. 4

    Variations; Thyme, basil, oregano, cilantro, ginger, lime, pineapple juice, coconut, vegetable oil, mango, sugar

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ChefDoogles
ChefDoogles @ChefDoogles
on October 28, 2015 22:40
Chicago, IL
Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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Keywords

Roast Chicken Onion Bone In Chicken Breast Peanut Cilantro Pepper Garlic

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