Hot Sriracha and Lime Chicken
Let me just say, this is one sauce I never intended to share. My sauces are as treasured to me as my chocolate cake recipes. Yet, because so many of you asked, I couldn’t resist.
Ingredients
- 6 Chicken Drumsticks
- 6 Tablespoons Sriracha
- Juice of 2 Limes
- 1 Tablespoon Worcestershire Sauce
- 2 – 3 Tablespoons Olive Oil extra virgin
- 2 Teaspoons Tomato Paste
- 2 Tablespoons Honey
- 1 Teaspoon Onion Powder
- 1 Teaspoon Paprika
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- ½ – 1 Teaspoon Teaspoon Cayenne Pepper
Instructions
- Prepare the sauce: In a small mixing bowl, combine all the sauce ingredients. Mix until well blended, then taste and adjust seasoning as needed.
- Marinate the chicken: Score the drumsticks and place them in a medium mixing bowl. Season with salt and pepper, then pour over half of the sauce.
- Toss well to ensure each piece is generously coated. Cover and let marinate it for at least 40 minutes (or up to 24 hours in the fridge).
- Preheat the oven: Set the oven to 190℃ and allow it to heat for at least 20 minutes.
- Sear the drumsticks: Heat oil in a large frying pan over medium-high heat (cast iron works best). Cook the drumsticks for 2 to 3 minutes per side until lightly charred, basting with sauce after each turn.
- Roast the chicken: Line a baking tray with heavy foil. Transfer the drumsticks onto the tray and baste again. Bake for 15 minutes, then increase the oven temperature to 200℃. Continue roasting for 10 minutes, baste once more, and return to the oven for another 5 to 10 minutes, or until fully cooked through.
- Serve: Enjoy hot with a fresh salad or your favorite sides.