Apricot Glazed Sriracha Ginger Chicken
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Apricot Glazed Sriracha Ginger Chicken calories by ingredient
Introduction
Found Recipe from Sassy Dish:http://www.sassyradish.com/20
09/06/apricot-glazed-sriracha-ginger/ Found Recipe from Sassy Dish:
http://www.sassyradish.com/20
09/06/apricot-glazed-sriracha-ginger/
Number of Servings: 4
Ingredients
-
4 Chicken Quarters with skin
3 Garlic Gloves
1/3 Soy Sauce
2 tbsp. Sriracha Chili Sauce
2 tbsp. Apricot or Peach Preserves (or your favorite)
1 3" Peeled Ginger Root
2 tbsp. water
Directions
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
