Wednesday, April 17, 2013

Crispy Sriracha chicken

1/4 cup Yoplait Greek plain yogurt
2 tablespoons olive oil
juice of 1 lemon (about 2 tablespoons)
2 tablespoons chopped fresh rosemary
2 tablespoons sriracha hot sauce
2 teaspoons minced garlic
salt and pepper to taste
4 to 6 (about 1 3/4 lbs) boneless, skinless chicken breasts

1 In a large bowl, combine Greek yogurt, olive oil, lemon juice, fresh rosemary, sriracha, minced garlic and salt and pepper to taste.
2 Place chicken breasts in a large resealable plastic bag and pour marinade mixture over them. Seal bag and toss carefully to coat chicken.
3 Place bag in refrigerator and let sit 2-4 hours to marinate.
4 When chicken is fully marinated, heat oven to 375 degrees F. Place chicken in an oven and broiler-safe baking dish and pour extra marinade over the top.
5 Bake chicken until cooked through, about 40-45 minutes. Heat broiler to HIGH and cook chicken until crispy and golden brown, about 5-7 minutes.

Frozen mamas... Thaw, bake at 375 for 40-45 min, then broil in high 5-7 min until crispy. Serve with rice.

No comments:

Post a Comment