Orange Sriracha Chicken
Ingredients
The chicken
-
10
pieces
chicken drumsticks
-
2
teaspoons
kosher salt
The marinade
-
1
medium
yellow onion
-
1
cup
fresh basil leaves
-
½
cup
orange juice
-
4
cloves
garlic
-
1
tablespoon
fish sauce
-
1
tablespoon
balsamic vinegar
-
1
teaspoon
tomato paste
-
½
teaspoon
freshly ground black pepper
The Orange Sriracha Sauce
-
½
cup
orange juice
-
2
tablespoons
honey
-
1
tablespoon
Whole30 Sriracha or Paleo Sriracha
-
1
tablespoon
ghee
-
1
teaspoon
coconut aminos
-
1
teaspoon
toasted sesame seeds
-
to taste
kosher salt
Instructions
- Sprinkle salt on the chicken and set aside.
- Make the marinade by blending onion, basil, orange juice, garlic, fish sauce, balsamic vinegar, tomato paste, and pepper until smooth.
- Pour the marinade over the chicken and coat well.
- Cover and marinate in the refrigerator for at least 1 hour and up to 12 hours.
- Preheat the oven to 400°F.
- Place a wire rack on a foil-lined baking sheet and transfer the marinated chicken to the rack.
- Spoon extra marinade onto each drumstick and bake for 40 minutes, flipping halfway through.
- While the chicken bakes, make the Orange Sriracha Sauce by combining orange juice, honey, sriracha, ghee, and coconut aminos in a saucepan.
- Bring to a boil, then reduce heat and simmer until thickened, about 3 to 5 minutes.
- Season the sauce with salt if necessary.
- After 40 minutes, brush a layer of the sauce on each drumstick and roast for an additional 5 minutes.
- Glaze the chicken with the remaining sauce and sprinkle with sesame seeds if desired.
Nutrition Facts (estimated)
Servings
4
Calories
422
Total fat
22g
Total carbohydrates
21g
Total protein
35g
Sodium
0mg
Cholesterol
0mg
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