Fried Chicken LegsAre you addicted to Sriracha sauce?  I’m not sure what it is about that stuff, but I like to put it into everything – soups, salad dressings, beans.  Hell, I dip popcorn into it!

And the story behind the sauce is inspiring.  The LA Times did an article on the CEO (which you can read here) and there is a documentary on this sauce as well.

So, after you read about it, and watch the story behind it, you will definitely need to EAT it.  Sweet, spicy, with an Asian flare, this recipe is definitely a “go-to” for a weeknight dinner option.

Honey, Key Lime, and Sriracha Glazed Chicken

serves 4

  • 1/4 cup soy sauce
  • 2 tablespoons white wine vinegar
  • 3 tablespoons Key lime juice
  • 1 teaspoon finely grated lime zest
  • 2 tablespoons Sriracha sauce
  • 2 tablespoons honey
  • 1 1/2 teaspoons toasted sesame oil
  • 1 1/2 teaspoons freshly grated ginger
  • 2 lbs. chicken drumsticks
  • 1 tablespoon sesame seeds

In a small bowl, whisk together soy sauce, white wine vinegar, Key lime juice, lime zest, Sriracha, honey, grated ginger and toasted sesame oil.

Pour marinade into a glass baking dish, and chicken and toss to coat completely.  Marinate for 1 hour or longer, flipping chicken often.

Remove chicken from marinade, reserving the marinade.  Preheat oven to 450 degrees.  Pour marinade into a small saucepan and bring to a boil over medium-high heat.  Reduce heat and simmer until the sauce is reduced by half.

Place chicken on a wire rack over a baking sheet or directly onto the baking sheet.  Bake in preheated oven for 30-45 minutes, brushing the meat every 10 minutes with the thickened marinade, until internal temperature reaches 185-190 degrees when using a meat thermometer inserted into thickest part of the meat.

Remove from oven, sprinkle with sesame seeds, and let rest for 10 minutes before serving (if you can resist that long).