Honey and Sriracha Glazed Chicken Thighs

 Honey Sriracha Glazed ChickenWell, the floodgates have opened and am I excited! Do Again suggestions are coming in from all over the country, from followers and I couldn’t wait to share the Honey and Siracha Chicken from my Texas/Wisconsin  friend, Myra (Hey, girl!). She told me about a spicy chicken recipe that she and her husband love. It is ridiculously easy, spicy, and cheap. And, with Super Bowl Sunday coming up, I couldn’t resist trying it. I mean really, all it has for ingredients are chicken, honey, and Sriracha. Who can resist that? Not me!

 The chicken is just spicy enough with just a hint of sweetness. I was tempted to tinker with it by adding additional ingredients such as soy sauce, but found that Myra’s recipe was perfect. Although, a sprinkling of sliced scallions is always a nice addition in my book. In fact, my husband, after tasting it, immediately said it was worthy of doing again and has requested that I make it for the big game using wings instead.

 Serves 4

  • 4 bone-in, skin on, chicken thighs
  • 4 tbsp. honey
  • 4 tbsp. Sriracha

Preheat oven to 400°

SrirachaMix the honey and Siracha in a large bowl, until blended. Place the chicken thighs in and marinate for one half hour.

Place the chicken thighs on a foil-lined, rimmed cookie sheet. Make sure you do this step, otherwise you will be scrubbing your pan for a very long time. Not fun. I found out the hard way. Place it into the middle of the oven and cook for 10 minutes. Baste the chicken with leftover sauce from the bowl, and return to the oven for another 10 minutes. To make sure the chicken is done, pierce it with a knife or skewer. If the juices run clear, then they are done.

That is it!

PS: Myra said her husband, Jake, likes to have some extra Sriracha on the side for dipping. Personally, I think he is dipping crazy; but to each his own. I like spicy food, but that is too much for me. Of course, he plays rugby, so he can handle just about anything.

 

 

 

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Raiding the Fridge – Wheat Grain Salad

Per doctor’s orders, I hadn’t been able to eat a real meal for the past two days. Did lose 5 pounds but was hungry enough to eat my cat. Now that I am finally allowed to eat again, I wanted something fast; so I raided the fridge. . . the cat was too fast for me to catch.

This is what I found – wheat berries, roasted beets and shallots, roasted sweet potatoes, leftover duck breast, garlic sautéed mushrooms, goat cheese, swiss chard quick pickles, walnuts, and  salad dressing. And this is what I made! It tasted pretty good.

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Rainbow Chard Quick-Pickles

Last week I made a Spicy Asian Pork Soup that used rainbow swiss chard. After finishing the soup,  I just couldn’t throw out the stems – they were just too pretty.

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Aren’t they just gorgeous?

But what do you do with chard stems besides saute them?

Well, when you have leftover pickle juice, you pickle them!

In my fridge, I had leftover spicy pickle juice from some pickled green beans. ( I like to keep pickle juice on hand for a variety of things, deviled eggs, quick pickled beets -you might be surprised how handy it can be) I just dumped the juice into a medium-sized pot and brought it to a boil.

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Then I tossed in the chard slivers and simmered it for about 5 minutes. I then poured the juice and chard into a wide-mouth canning jar, let it cool, and placed it into the fridge.

It was that easy.

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What can you do with these, you ask? You can top a salad with them to give it a little zing or  put it on top of a pulled pork sandwich or fish taco. Or a hamburger. Or hot dog! Or. . .

I bet you could think of even more ideas.

So, next time you are cooking, think outside of the box. Don’t throw out ingredients like swiss chart stems, make them into something new – like PICKLES!

ENJOY!