I like to cook chicken on the weekends in order to have it readily available for salads and sandwiches during the week. This week I chose to make a modified version of Michael Symon's Spicy Soy and Ginger Chicken. Spicy but not too spicy and a wonderfully crisp skin.
Spicy Soy and Ginger Chicken
adapted from Food & Wine September 2013
2 tablespoons Sriracha
3/4 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
4 teaspoons jarred pureed ginger
1 tablespoons tamari
3/4 teaspoon sesame oil
1/2 teaspoon Asian fish sauce
2 tablespoons olive oil
3 bone-in chicken chicken
Salt & Freshly ground pepper
Nonstick cooking spray
Preheat the oven to 450F.
Whisk together the Sriracha, lime zest, lime juice, ginger, soy sauce, sesame oil and fish sauce with the olive oil. In a large resealable plastic bag, coat the chicken pieces with the marinade and let stand at room temperature for 30 minutes.
Scrape the marinade off the chicken and season the pieces with salt and pepper. Cook the chicken in the over until lightly charred, white throughout and an instant-read thermometer inserted in a thigh registers 168°, about 40 minutes.