I pinned a recipe for Rosemary-Sriracha Chicken Thighs a while back because I thought - hmmm what an interesting combination. I mean, I love both of those flavors but could they really be good together? SO of course one day I was looking through the fridge and pantry and didn't know what to make and I remembered this recipe and thought - hey why not? I didn't have chicken thighs on hand but I did have some drumsticks and since I had the rest of the ingredients I went with it. This recipe is from All Day I Dream About Food (I must admit - when I saw the name of this blog I was jealous because that would have been the perfect name for mine. Because, well all day I DO dream about food.) Anyway - back to the recipe... LOVED IT! It was easy and it was tasty and it had a bit of a kick - I would definitely make this one again. You should too...enjoy!!
1/4 cup plain Greek yogurt 2 tbsp of olive oil 2 tbsp of fresh lemon juice 2 tbsp of fresh rosemary, chopped 1-2 tbsp Sriracha 2 cloves garlic, minced 1/2 tsp
salt 1/4 tsp pepper 4 to 5 large bone-in, skin-on chicken thighs or drumsticks
What You Do:
In a medium bowl, whisk together the yogurt, olive oil, lemon juice, rosemary,
Sriracha, garlic, salt and pepper. Place the chicken in a large Ziploc bag
and pour the marinade over the chicken. Seal the bag and massage it a bit, making sure to coat all the chicken. Place chicken in
refrigerator and let marinate for at least one hour. Preheat oven to
375F. Arrange chicken in a single layer in a baking dish or broiler pan.
Spread any remaining marinade over the chicken. Bake 35 to 40 minutes,
or until chicken is cooked through. Then broil on high for a few minutes, until skin
is crispy and golden brown.
Not charred like this one:
it still tasted good though
I served this with a Cous Cous and vegetable mixture and some slow cooked leeks.