Description
Spicy marinade for chicken thighs has sriracha, smokey chipotle peppers and sweet chili sauce. Try it out on pork and beef and grilled vegetables as well.
Ingredients
- Marinade
- 3 tablespoons olive oil (reserve 1 tablespoon for cooking chicken)
- 3/4 cup Sriracha sauce
- 1/4 cup sweet chili sauce (I used sugar free) *
- 2 chipolte peppers, finely minced **
- 2 tablespoon chipotle sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Combine ingredients in a bowl and whisk well.
- Pour marinade over 2 1/2 lbs. of chicken thighs (about 5) in a bowl or large plastic storage bag
- Leave chicken in the marinade in the refrigerator for at least 1 hour (or up to 12 hours).
- When ready to cook, drain chicken from marinade. Preheat oven to 400°F.
- Heat 1 tablespoon oil in oven safe pan on medium flame. Place chicken thighs, skin side down in pan and cook for about 3-4 minutes to brown.
- Flip thighs over and bake in oven for approximately 30 minutes or until a meat thermometer placed in chicken thigh registers 165°F.
Notes
**The more chipotle peppers you use, the smokier and spicier the marinade will be. I did not remove the seeds so 2 peppers were the right amount. Add more as you prefer.
*** I believe 1 hour is the minimum amount to marinate the chicken. The longer you do, the chicken will absorb more flavor. But after 12 hours, the texture will not be as good.
**** After the chicken was drained, there was approximately 1/2 cup of marinade left in the bowl. The nutrition information is for the entire marinade recipe. The longer you marinate the chicken, the more it will absorb.
*I discard any leftover marinade and never reuse it on any foods.