Description
Spicy Sriracha, smokey chipotle peppers and sweet chili sauce combine to make a delicious sugar free spicy marinade that is perfect on chicken. 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 2 hours (or overnight).***
- 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
*To make your own sugar free sweet chili sauce: combine chili sauce and 1-2 teaspoons of sugar substitute. Mix well, taste for flavor and adjust as needed.
*You can use regular sweet chili sauce if you're not counting carbs.
**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 2 hours is the minimum amount to marinate the chicken. The longer you do, the chicken will absorb more flavor. But after 12-24 hours, the flavor and texture will not be as good, so I suggest limit to 12- 24 hours for the best quality.
**** 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.