Sweet & Spicy Sriracha Chicken and the Wonder of Pinterest

So I'm not sure how I first stumbled upon this recipe....

But I'm pretty sure that my  need to make it first started with this....

Source: janedeereblog.blogspot.com via Candace on Pinterest

I mean...

Doesn't that look good?

And when I read the ingredients, that pretty much sealed the deal for me. I had the Asian Linguini Salad and the sushi on my mind already.  I love to make the little drummettes using sriracha; but, it's hard to find them these days in a "free range, antibiotic free, don't feel bad about what may be inside of it kind of chicken" and I thought that this chicken would be the perfect compliment to that meal.  Enter some normal sized drumsticks and some boneless, skinless chicken breasts.

This recipe was sweet and oh so spicy.  It was the perfect compliment to the Asian Linguini Salad.  Since the chicken was so spicy, I was glad that I didn't add spice to the salad.  It would have been too much.  

If you have followed along with me for any length of time, I know you are going to be shocked by this revelation.....

I pretty much made the recipe as it was listed.  I know.  It's highly irregular.  But seriously....this recipe was perfect.   I absolutely couldn't have made it better....except....

Would you believe that I forgot to add the cilantro to the marinade? 

Unbelievable.  

Who forgets cilantro?

I didn't realize it until the chicken was already getting happy in the bag with the marinade.  Too late.  I am quite sure that would have made it even better.  Cilantro has a way of doing that to everything.  I won't forget next time.  I hope you won't either.

So without further delay, I am happy to share with you this wonderful recipe.  Please take a moment to stop by and see Jane Deere.  She has some really yummy things to show you over there.  You will be glad you did!

Sweet and Spicy Sriracha Chicken

very slightly adapted from a recipe found here at Jane Deere

4 pounds chicken pieces
1 tablespoon sesame oil
2 teaspoons kosher salt
1 teaspoon black pepper
½ cup Sriracha Thai hot sauce
¼ cup ketchup
½ cup soy sauce
¼ cup honey
1 cup Smucker's Sweet Orange Marmalade
4 cloves garlic, minced
1 tablespoon fresh ginger, peeled & minced
½ cup fresh cilantro, chopped (don't forget!)

2 limes, zest and juice
¼ cup rice wine vinegar

In a medium bowl whisk together all marinade ingredients.  Pour over chicken pieces and toss with the sauce to coat evenly.  Place in the refrigerator for several hours or overnight. (I marinated mine overnight!)

Preheat oven to 375 degrees.  Spray a 9X13-inch baking dish with cooking spray.  Pour chicken and all of marinade into baking dish and bake for 45 minutes to 1 hour, stirring half-way through.

*This can also be done on the grill or smoker.  Keep an eye on it and watch for flare ups.   (I grilled ours and they were delicious!)

Now to sidetrack for a moment...
Are you using Pinterest?

I have been using it like crazy lately.  I find it to be the perfect way to store all of those "must try soon" recipes (among other things!) in a visual format.  Before Pinterest, I would bookmark recipes or star them in my Google Reader or email them to myself to store in my "recipe" folder in Gmail.  Most of the time, they would get lost among the clutter.  Now, I can simply "pin it" to the appropriate board and have a visual reference for the things I want to save out on the Internet.  Truly...it's amazing!  

If you haven't tried it and would like an invite, just send me an email at...

michiamocandace@gmail.com

 
and I will send you an invite.

If you are using it, I would love to connect with you there.  Just click on the "Follow me on Pinterest" button in my sidebar to see what I've been up to on there.  I look forward to seeing you soon!

Thanks so much for stopping by!  I hope you have a fantastic weekend.

This post is being linked up here for Foodie Friday at Little Brick Ranch.