Orange Sriracha Chicken
- Yield 4 servings
- Prep 15 minutes
- Cook 45 minutes
- Total 2 hours
Orange Sriracha Chicken sits in the Chicken section of Regbie. The card serves 4 servings. Plan on 2 hours from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 10 chicken drumsticks, about 3½ pounds
- 2 teaspoons kosher salt, but remember: not all kosher salts are the same : the cook use Diamond Crystal brand—if you’re using Morton’s kosher salt , use 1 to 1½ teaspoons instead
- 1 medium yellow onion, roughly chopped
- 1 cup fresh basil leaves, packed
- ½ cup orange juice
- 4 cloves garlic, roughly chopped
- 1 tablespoon fish sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon tomato paste
- ½ teaspoon freshly ground black pepper
- ½ cup orange juice
- 2 tablespoons honey
- 1 teaspoon coconut aminos
- 1 teaspoon toasted sesame seeds, skippable
- Kosher salt
Method
In a large bowl, sprinkle the salt on the chicken, and keep nearby.
To make the marinade, toss the onion, basil, orange juice, garlic, fish sauce, balsamic vinegar, tomato paste, and pepper in a food processor or high-powered blender. Purée until smooth.
Tip the mixture over the chicken, making sure that all the drumsticks are well-coated. Lid and marinate the chicken in the refrigerator for at least an hour and up to 12 hours.
When you’re ready to cook, take the bowl of chicken out of the fridge and Heat the oven to 400°F. Set a wire rack on top of a foil-lined baking sheet.
Move the drumsticks to the wire rack. Spoon some extra marinade onto each piece of chicken. Roast for 40 minutes or until cooked through and the skin is golden brown, flipping each piece and turning the baking sheet at the halfway point.
While the chicken’s in the oven, make the Orange Sriracha Sauce. In a small saucepan, stir together the orange juice, honey, sriracha, ghee, and coconut aminos.
Leave over a hot burner. Once it’s at a boil, turn down the heat to low, and reduce the sauce until it’s thickened (about 3 to 5 minutes). Taste and—if necessary—season with salt to taste.
After 40 minutes in the oven, brush a thin layer of the Orange Sriracha Sauce on each drumstick, and then roast for 5 more minutes.
Then, take the tray out of the oven, and use a brush to glaze the chicken with the remaining sauce.
If desired, add a sprinkle of toasted sesame seeds.
Kitchen notes
- If you make your own Whole30 sriracha sauce , this recipe is Whole30-compliant!
