Mustard, spice and herb based marinade with a sizable amount of garlic, that shifts easily from the broiler to the grill. Change up your poultry routine with little kick and our Sriracha Mustard Roasted Chicken.
- 3 pounds chicken pieces (breasts, legs, or whole chicken parted out)
- 1/4 cup smooth Dijon mustard
- 2 tablespoons Sriracha hot sauce
- 2 tablespoons garlic puree
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- salt & pepper – to taste
- In a large, shallow bowl (or large zip and seal bag) combine mustard, siracha, garlic, olive oil, dried herbs and salt & pepper. Remove chicken from package and dry well then add to marinade and toss to coat. Cover and refrigerate overnight or for a minimum of 1 hour.
- Pre-heat oven to 400°F (205°C). Prepare a baking pan with parchment or a broiling pan coated with non-stick spray. Remove chicken from bowl, being careful to preserve as much marinade on the meat as possible. Lay one layer deep, with space all around to roast well. Place in oven and roast, 30 – 40 minutes (depending on the size of your chicken pieces) or until internal temperature reaches 165°F.
Flipping about halfway through while roasting will help to create crispy skin. (Oh how I love that crispy skin.)
- Category: Main
- Method: Roasting
- Cuisine: Modern
Keywords: Siracha Recipes, Mustard Chicken, Siracha Mustard