Apricot Glazed Sriracha Ginger Chicken
- Number of Servings: 4
Ingredients
4 Chicken Quarters with skin3 Garlic Gloves1/3 Soy Sauce2 tbsp. Sriracha Chili Sauce2 tbsp. Apricot or Peach Preserves (or your favorite)1 3" Peeled Ginger Root2 tbsp. water
Preparation:
1. With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop.
2. Add preserves, soy sauce, water, and Sriracha and pulse until sauce is combined.
3. Place sauce and chicken in a plastic bag and let marinade for an hour.
4. Preheat oven to 400 degrees F.
5. Place the chicken and sauce in a baking pan.
6. Bake at 400F degrees for 30 minutes, at which point, you should check for doneness. If red or pink juices are running (upon cutting into the chicken) cook some more at 350F degrees. I usually check after 15 minutes and then at 5 minute intervals.
Serves 4
Serving Size: 4
1. With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop.
2. Add preserves, soy sauce, water, and Sriracha and pulse until sauce is combined.
3. Place sauce and chicken in a plastic bag and let marinade for an hour.
4. Preheat oven to 400 degrees F.
5. Place the chicken and sauce in a baking pan.
6. Bake at 400F degrees for 30 minutes, at which point, you should check for doneness. If red or pink juices are running (upon cutting into the chicken) cook some more at 350F degrees. I usually check after 15 minutes and then at 5 minute intervals.
Serves 4
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 257.5
- Total Fat: 5.4 g
- Cholesterol: 38.8 mg
- Sodium: 1,204.1 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 0.9 g
- Protein: 9.3 g