From the kitchen of: Isabel Makes: 9 pieces
Total time: 10 min to prep, 45 minutes to bake
Well helloooo Pretty Tasty Things readers! I’m baaaack! It’s been a while since I posted a recipe, I think it was back in September with my Billy Bread French Toast. If you haven’t tried it yet, you should! So, lets start off my New Year’s resolution with this childhood dish: baked chicken with soy, honey and sriracha aka the holy trinity…haha! This recipe reminds me of a dish my dad makes at home. He bakes chicken wings with a similar blend of sauces. I just tweaked it slightly by using chicken legs and thighs, and adding sriracha for some kick while keeping the same flavors as my dad’s recipe. The Filipino way is to eat this chicken dish with rice. Just ladle the heavenly sweet, salty and spicy sauce over the rice, it’s seriously my favorite part. Thanks dad for the inspiration! Enjoy, all!
1 package of chicken legs and chicken thighs (9 pieces total)
salt + pepper
1 tablespoon dark soy sauce
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon sriracha (or more if you like it spicy)
1 teaspoon Worcestershire
1. Preheat oven to 350° and prep chicken. Remove chicken from packaging and rinse under cold water. Pat dry. Place chicken legs in a 9×12 oven safe pan. Meanwhile, trim off the excess skin from the chicken thighs and add it to the pan. Season both sides of chicken with salt and pepper.
2. Flavor chicken. Drizzle the soy sauce, honey, sriracha, brown sugar and Worcestershire over the chicken. If you like it spicy, feel free to add more than one teaspoon of sriracha. With hands, mix the chicken well to ensure everything is covered with the sauce.
3. Bake chicken. Place uncovered chicken in the preheated 350° oven for roughly 45 minutes. Every 15-20 minutes or so, remove the chicken and base the chicken with the juices. By doing so, the skin gets nicely caramelized. The chicken is ready when the internal temperature for thighs reaches 180°.
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