MENU

Recipes

Sriracha Crispy Baked Chicken

  • 4 Bone-in, Skin-on Chicken Thighs (~20 oz.)
  • 2 tbsp. Fix Sriracha
  • 1 tbsp. Olive Oil
  • Salt and Pepper to Taste
  • Optional: 1/2 tsp. Ground Ginger
  1. Pre-heat oven to 425F.
  2. Mix together sriracha and olive oil until combined.
  3. Season chicken thighs with salt and pepper (I use 2 tsp. kosher salt).
  4. Rub both sides of chicken with sriracha until covered completely. Optional: Sprinkle ground ginger over the chicken skin.
  5. Lay chicken on the top of a wire rack on a baking sheet.
  6. Bake skin side up on the top third rack for 35-40 minutes or until skin is crisp and chicken is cooked through.