Cooking with Mad Dog hot sauces doesn’t need to be difficult or time-consuming.
In fact, we’re big fans of infusing our super hot sauce flavors in the easiest possible ways. That’s exactly why we’ve spiced up this super simple mid-week dinner with our Reaper Sriracha sauce. It’s a matter of mixing it all together and dropping it in the oven while you pour yourself a glass of wine after a hard day at the office. And, once you get a taste of this dish (and realize just how easy it can be), you’ll want it week after week.
On the side? Well, we suggest a salad with some ranch dressing. But, you can always get away with rice or even pasta. Just remember that the onions are going to soak up the Scoville, so if you want to chicken super spicy, you’ll want to add a dash of extra Sriracha to your chicken skin just before switching to the grill function.
Ingredients
6 each Chicken thighs, (with bones and skin)
1 large onion, sliced
2 cloves Garlic, minced
a small handful of fresh parsley, chopped
juice of 1-2 limes
¼ cup Olive oil
1 tablespoon Mad Dog 357 Reaper Sriracha Sauce (+ a little more for serving)
salt & pepper, to taste
Preparation
In a bowl, combine all of the ingredients and mix around to coat the chicken. (HINT: You really want to wear gloves to do this – you’re working with super hot sauce!) Cover and place the bowl in the fridge for as long as possible (all day while you’re at work is perfect, but just while getting everything else ready is good too.)
Preheat your oven to 400º F. When the oven is warm enough, transfer chicken to a snuggly fitting pan or oven-proof skillet. Pour the marinade on top. Bake for 30 minutes. Then, switch to the grill or broiler feature to get a bit of crisp on the tops of your chicken.