Since I don’t really know where to keep recipes I enjoy anymore, (my recipe notebook is full and fragile and I’ve spammed the crap out of my own gmail) I’ve decided to turn to my wonderful blog.
You always have the answer internet.
I made this chicken for Andrew and I and it was good. But to Andrew, it was reaaaaaaaaally good. He couldn’t stop talking about it so that’s a good sign :^) Not to mention so, so easy. We ate it with rice and roasted, chopped zucchini, tomatoes, and onions, you know, to be healthy.
Since I had no lime, I just substituted with vinegar to add the acidity.
Ginger, Scallion, and Sriracha Chicken
(Adapted from Great Eats with Petes)
4 bone in chicken thighs
3 scallions, minced
1 teaspoon ginger
½ teaspoon Siracha sauce (more or less to taste)
1-2 tablespoon rice wine vinegar
- Preheat oven to 400 degrees F.
- In a bowl, mix together minced scallions, ginger, Siracha, and vinegar.
- Using your fingers, lift the skin of the thigh from the chicken and stuff the scallion mix inside.
- Season the chicken with salt and pepper and bake in the oven for 25 minutes. Flip it over and roast for another 20-25 minutes, until no pink juices.