Crispy Sriracha Chicken

This spicy chicken can be served either as a breast or as a sandwich a la a spicy chicken fast food sandwich. I usually start the chicken marinating before I go to work so it’s really easy to pop in the oven when I get home. It is spicy (and SO delicious), but if you prefer a more mild flavor, just cut back the sriracha sauce a little bit. A good vegetarian alternative would be to use eggplant or cauliflower. And eliminating yogurt would still be delicious if you are looking for a dairy-free modification.

Crispy Sriracha Chicken

4 servings
10 minutes prep time
2 hours 45 minutes total time (including marinating)

4 to 6 (about 1 3/4 lbs) boneless, skinless chicken breasts
Salt and pepper to taste
2 teaspoons minced garlic
2 tablespoons sriracha hot sauce
2 tablespoons chopped fresh rosemary
Juice of 1 lemon (about 2 tablespoons)
2 tablespoons olive oil
1/4 cup Greek plain yogurt
4 whole wheat buns or sprouted grain buns, optional (if you want to eat as a sandwich)

In a large bowl, combine Greek yogurt, olive oil, lemon juice, fresh rosemary, sriracha, minced garlic and salt and pepper to taste.
Place chicken breasts in a large resealable plastic bag and pour marinade mixture over them. Seal bag and toss carefully to coat chicken. Place bag in refrigerator and let sit 2-4 hours to marinate.

When chicken is fully marinated, heat oven to 375°F. Place chicken in an oven and broiler-safe baking dish and pour extra marinade over the top. Bake chicken until cooked through, about 40-45 minutes. Heat broiler to HIGH and cook chicken until crispy and golden brown, about 5-7 minutes.

Serve as is, or serve on a whole wheat or sprouted grain bun for a spicy chicken sandwich.

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