Need a gorgeous chicken dish to spice up your midweek meals? This one is full of flavor and doesn’t require too much of your time. Actually, it will give you plenty of time to toss a salad or steam a few veggies. If you do have extras (we’re not saying that’s likely, but if you do), this also makes a delicious lunch for the following day. You’ll get about four servings out of this dish, but you can always double the quantities and freeze a portion or two for another day.
1 pound Chicken pieces
6 tablespoons Olive oil
Salt and pepper, to taste
2 each Limes cut into wedges, for serving
1 handful Fresh cilantro, roughly chopped
For the Reaper Marinade:
1 teaspoon Mad Dog 357 Reaper Sriracha Hot Sauce
2 cloves Garlic, coarsely chopped
2 tablespoons Rice vinegar
1 tablespoons Sugar
1 tablespoon Fish sauce
1 teaspoon Salt
Freshly cracked black pepper, to taste
Preheat your oven to 450°F.
Prepare the chicken by seasoning with salt and pepper.
In a heavy skillet or cast-iron frying pan, heat the oil over a high heat until it’s hot (but not smoking). Arrange the chicken, skin-side down, in the pan and cook for 2 minutes. Without turning the chicken, reduce the heat to medium-high and continue to cook until the skin is golden brown.
Meanwhile, prepare the Reaper Marinade. Simply, combine the Mad Dog Reaper 357 Sriracha Hot Sauce with the rest of the ingredients in a large, heat-proof mixing bowl and mix well. After the chicken skin is cooked, transfer all the chicken pieces to this marinade and allow it to sit for at least 10 minutes. (Feel free to marinade longer if you’re preparing your side dishes.)
When you (and your oven) are ready, transfer the marinated chicken to a roasting pan with the skin side up. Cook in the bottom half of the oven for 20-25 minutes, brushing with remaining marinade occasionally. The chicken is ready when it’s crisping on the outside, and there’s no more pink on the inside.
Allow your chicken to rest for at least 5 minutes covered in foil. Then serve with the limes and cilantro.