Soy, Citrus, and Sriracha Marinated Chicken

This week’s 52 Weeks of Cooking theme is BBQ/Grilling, which is like a cruel joke to me since I live in an apartment and don’t own a grill. If I did own a grill, I would have cooked this chicken on there, but we’ll just have to pretend instead.

Recipe:

¼ Cup Soy Sauce

3 Tablespoons Orange Juice

1 Tablespoon Lime Juice

2 Tablespoons Sriracha

1 Tablespoon hoisin

1 Tablespoon honey

2 teaspoons sesame oil

3 sprigs cilantro

1 clove of garlic, minced

2 teaspoons ginger, minced

2 chicken legs (thighs and drumsticks)

Put everything except the chicken together in a bag/dish. Taste and adjust. Add the chicken, marinade for 4-6 hours. Preheat your oven to 425°F, and bake the chicken for 40-45 minutes, until juices run clear. Better yet, grill it. Meanwhile, reserve the marinade in a small sauce pan. Bring to a simmer and reduce by about half. Turn off heat. Brush marinade on chicken two or three times during the cooking process to get a bit of a glaze going. Toss the chicken under a broiler for a hot minute (both literally and figuratively) if you want some additional color on it.