Monday, August 19, 2013

Crispy Rosemary & Sriracha Chicken Thighs

Not too long ago, I had a strong dislike for rosemary. I am glad to say that phase of my life is gone and I am now a rosemary lover! I am also a sriracha lover, we buy the large bottle of that wonderful sauce, often. It adds the perfect amount of heat and it is easy to add more or reduce the recipe for other, non-spicy food lovers.

I am lucky that my husband loves spice, sometimes, things are a little to spicy for him, but most of the time, he loves it. This recipe calls for 2 tablespoons of sriracha and adding more if you like spice, I upped it to 4 tablespoons, because I love spice. This was a little too much for Ethan, he still ate it and enjoyed it, he just said his mouth was hot! Long story short, if you are making this for kids to eat, try out 1.5 tablespoons the first time, it thats fine go up to 2 tablespoons, but stop there. If you are making this for people who like moderately spicy food, use 3 tablespoons and if you are making it for people who are in the it-burns-so-good club, add 4, and serve some on the side for additional dipping!

The yogurt and the rosemary and really an excellent pairing with the sriracha, the yogurt really tames down the heat and the rosemary brings a bit of freshness. This was a really easy meal to prepare, it has been raining here, still, so it was nice to not try and plan on the grill and just use the oven!

We loved this dinner and will definitely make it again. I served it with steamed broccoli and brown rice. The leftovers were perfect when transformed into whole wheat quesadillas for lunch! Yum!
Source: All Day I Dream About Food

1/4 cup of Plain Yogurt
2 tablespoons of Olive Oil
2 tablespoons of Lemon Juice
2 tablespoons of Fresh Rosemary, chopped
2 tablespoons of Sriracha
2 cloves of Garlic, minced
1/2 teaspoon of Salt
1/4 teaspoon of Pepper
4-5 Chicken Thighs, bone-in, skin-on (the recipe will work for boneless/skinless if you prefer that)

First, in a small bowl, whisk together the yogurt, olive oil, lemon juice, rosemary, sriracha, garlic, salt and pepper. Place the chicken thighs in a large ziplock bag and pour the marinade over them. Marinade for at least an hour in the refrigerator, flipping occasionally to make sure the chicken is all covered.

When ready to cook, pre-heat your oven to 375. Arrange the chicken thighs on a baking sheet, in a single layer, and drizzle the extra marinade on them. Bake for 35-40 minutes or until an internal temperature of 165 has been reached. Turn your broiler to high for the last 3-4 minutes to crisp up the skin.


Happy Cooking,
The Barbee Housewife


  1. Yum! I love rosemary, and can't believe you were once a hater!

  2. I have been wanting to make these forever, they look so good!